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WHO WE ARE

We are a network of over 30 small, family farms that offers 100% local, seasonal food.

WHERE WE ARE

Our pick-up locations.
We currently serve the San Francisco Bay Area through public and private pick-up sites. Our public sites include: San Francisco Avedano's and Cheese Plus, Palo Alto Calafia Cafe, Redwood City The Movie Groove and Grind.

Kale with Olives

Ingredients

  • 1 bunch , stems and ribs removed, chopped coarsely
  • 2-4 tablespoons olive oil
  • 1/3 cup pitted kalamata olives, coarsely chopped
  • ΒΌ teaspoon red pepper flakes
  • Salt
  • 1 lemon, quartered

Preparation

Simmer the kale leaves in a skillet with lightly salted water until tender, about 10 minutes. Drain and press out excess moisture with the back of a spoon. Toss immediately with the oil, olives, pepper flakes, and salt to taste. Serve with the lemon wedges. Serves 2-3

Adapted from Vegetarian Cooking for Everyone by Deborah Madison.



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