Kale soup is a staple of Martha’s Vineyard home cooking. It tastes even better a day or two after it’s made.
By guest blogger Rachel Caine, MS, Dietetic Intern, Mount Auburn Hospital
(Serves 4, as a side)
These are approximate harvest dates for our seasonal farm produce. Please keep in mind that many yields tend to start small and increase over a period of days to weeks, depending on the weather.
This is a great use for off-sized stalks of asparagus and ripe but bruised strawberries. The woody bottom ends of the asparagus should not be used here.
Use any kind of kale, or an assortment: lacinato, curly-leaf, Red Russian all work well in this salad. You can also substitute any kind of feta. Mermaid Farm makes our favorite, right here on the Vineyard.