No offense to those who enjoy the green, but is there some kind of "kalespiracy" happening these days? One of my goto stores apparently loves to sneak #kale into more and more of its product offerings. I've tried it umpteen times, prepared different ways, but the taste buds are threatening to go on strike if it crosses their paths again. Would be interesting if Dr. Seuss was still around, tried kale, disliked it, and was inspired to create a sequel to "Green Eggs and Ham" from the experience. 😄
Late dinner - A salad (ranch) of backyard broccoli blooms with arugula, romaine, cherry tomatoes, and a bunch of diced capers. Parmesan.
Our broccoli and kale tend to overwinter, so I clip the crowns (and about 8 inches of young stalk) of the old plants as they bloom new growth. Works with either plant, as they're both cultivars. Can do the same with young leaves.
I saw a headline along the lines of “Move over kale. There's another vegetable with fewer calories.” Like, who is out there thinking, “I gotta lay off the kale, it's really going to my thighs!”
I gotta defend kale here. It’s pretty versatile. One can sauté it and have it with eggs. One can bake it. One can even turn it into salad, and because it’s sturdy, it survives the vinaigrette for longer without going limp.
It was surprisingly hard to get used to being able to grow vegetables and fruit all year round in our corner of #California, but we are making progress.
Ma nouvelle passion : les chips de chou #kale. ♥️
(Quand j'en ai entendu parler la première fois je trouvais que ça avait l'air vraiment très nul mais en fait c'est trop cool)
#Recette si simple :
• Lavez le chou et enlevez les tiges, détaillez en petits morceaux.
• Mettez tout ça dans un grand plat, arrosez d'huile d'olive, de sel et pétrissez bien à la main pour que tout le chou soit imbibé d'huile.
• Enfournez pour 15min à 140° chaleur tournante.
Régalez-vous immédiatement parce que ça refroidit en 1min.
Some of the #purple curly #kale that I grow, year round, in both front & back gardens. This one is in front #garden & I let random people pick as much as they want from it. Many folks will pick from it, while visiting my little free community library in front of our home. I LOVE sharing good things ❤
Well, what a time to step right in.. #GoodMorning#Bonjour
we're hours before daylight and already @evelynefoerster has me thinking about #Kale . It's good for you.. Like Buckleys.
50 g of kale leaves, central rib removed
1 teaspoon olive oil
1/8 to 1/4 tsp salt
Preheat fan oven to 130C
Wash and dry the kale thoroughly. Rip large leaves into smaller pieces, and discard the tough central rib.
In a large bowl, mix leaves with oil and salt so every leaf is coated
Line two trays with baking paper and arrange leaves so they're not touching.
Bake 15 minutes. They should still be green when done, but crisp.
Massage with oil to coat evenly. Add desired spices. I used garlic salt, nutritional yeast, and some spice blends. 160 degrees for 2 or 2.5 hrs. #kale#garden#humboldt
This is our Daubenton’s panache perennial kale. We cut it back not so long ago so we could keep the path. It’s doing very well & seems to like it’s spot near the compost heap.
Stays green & ready to harvest all winter.
It’s been the source of many cuttings shared with friends & we’ve just started a replacement plant for when this one collapses with it’s own weight. #PerennialVegetables #NoDig#gardening#kale
I don't eat or even like Kale but when my plants bolted and grew some flowers, I kept them to save the seeds!
I honestly have no idea if I ever going to use them, but my stuburn mindset forced me to separate them and going to save them! Maybe I find someone who is interested in organic kale and can do a seed exchange with them!