A nearby farmer grows baby red Russian kale and our local bakery, Crossroads, makes big delicious boules of country bread and they both sell at our farm market. So we’re being good locovores today, good for them and lucky for us. We drizzled a buttery olive oil on thick slices of toast, made a lemony vinaigrette with parmigiano-reggiano, then tossed the kale, along with a handful of currants, in the dressing. The greens got even better as they wilted. It is a great time of year to cook.