Norma Norris, owner of Norris Berry Farm, with a bundle of just-harvested kale.

When it comes to easy-care crops, kale tops the list. It thrives best in the cooler temperatures of the north, but gardeners in the south can do just as well with collards.

Because it’s so easy to get a good harvest, market gardener Norma Norris of Monkton, VT, is often asked, “What do I do with kale?” Her answer is this flavorful salad.

Norma’s Kale Salad

Take a bunch of kale, washed and drained, and tear the leaves into bite-size pieces. Toss the thick ribs into the compost.

Pour 2 to 3 tablespoons of sesame oil in a bowl and add sea salt to taste. Add a quarter cup chopped pecans, a quarter cup sesame seeds and a half cup of dried cranberries. Combine with shredded kale.

Dress with a sesame-based dressing, such as Drew’s Thai Sesame-Lime Salad Dressing.

In a separate bowl, combine a half pound of shredded carrots with ranch dressing to coat lightly. Garnish salad with the carrot mixture

Squeeze the juice of a half lemon over the salad.

—David Grist, Gardener’s Supply