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Kale, Lacinato

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Also known as Tuscan or Dino kale. This green is full of vitamins! A single serving (one cup) contains more than a day's worth of vitamin A requirement, which is important for eye health and immune function. It is also full of vitamins K, C, and B6 as well as manganese, copper, calcium, and magnesium. 

Sautee, bake into kale chips, or add to any soups for a delicious nutrient-dense touch! 

Meacham Urban Farm

"lOCATED in Ybor City, at Encore in the heart of downtown Tampa, Florida, we grow clean, organic vegetables for our CSA, farm store and local restaurants."

Half Baked Harvest  - Fall Harvest Salad


  • 2 tablespoon extra virgin olive oil

  • 1 small butternut squash, halved, peeled, and cut into 1/4 inch half circles

  • 2 tablespoons honey

  • 1/2 cup raw pepitas

  • 1 teaspoon ground cinnamon

  • 1/4 teaspoon cayenne pepper

  • 1 head kale, shredded

  • 4 cups shredded brussels sprouts

  • arils from 1 pomegranate

  • 4-6 fresh figs (optional)

  • 1/2 cup shredded gouda cheese



  1. 1. Preheat the oven to 425 degrees F. On a baking sheet, toss together the butternut squash, 1 tablespoons olive oil, 1 tablespoon honey, 1/2 teaspoon cinnamon, and a pinch each of salt and pepper. Transfer to the oven and roast for 25-30 minutes, flipping halfway through cooking, until the squash is tender.

    2. Line a separate baking sheet with parchment paper. Add the pepitas, 1 tablespoon olive oil, 1 tablespoon honey, 1/2 teaspoon cinnamon, the cayenne, and a pinch of salt. Arrange in a single layer. Transfer to the oven and bake for 8-10 minutes or until the pepitas are toasted. Watch closely!

    3. Meanwhile, in a large salad bowl, combine the kale, brussels sprouts, and pomegranates.

    4. To make the vinaigrette. Heat the olive oil in a medium skillet over high heat. When the oil shimmers, add the shallots and sage, cook until fragrant, 2-3 minutes. Remove from the heat, let cool slightly. Add the pomegranate juice, balsamic vinegar, and honey. Season with salt, pepper, and crushed red pepper flakes. 

    5. Pour the vinaigrette over the salad, tossing to combine. Add the roasted squash, gently tossing. Top the salad with toasted pepitas, figs, if using, and cheese. Eat and enjoy!

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