Kale, cast iron vegetable for mid-winter local production

I’m betting you are sceptical when I say I picked fresh kale from the garden yesterday. Indeed I did and what a treat it was. My purple kale planted in the summer of 2010 is now at its best. It has been through freezing temperatures of –26C, being buried under deep snow (and not) but it was not wilted at all unlike some kale you buy at this time of year in the supermarket. It's leaves were crisp, curly, unblemished and ready to prepare.  I have enough of a supply to have several meals before winter is over.

Seed catalogues are arriving and if you are serious about trying to eat locally and from your own garden as much as possible, I recommend ordering some green or purple kale to enjoy next winter. You only have to ‘Google’ kale to find out about all of its wonderful nutrient values and how good for you it is. It is one of the easiest vegetables to grow and recipes abound on the internet if you can’t find one to your liking in your cookbooks. It's delicious steamed and served with a little butter or in a sausage, lentil and kale soup.

One of my favourite kale meals is a one pot half-hour dinner. In a large saucepan of water place enough peeled potatoes for your family. When semi-boiled add as many smokies sausages as required. During the last ten minutes place as much kale as will be eaten on the top and simmer until kale is tender. Scoop out kale and sausages. Mash potatoes in some of the kale, sausage water. Serve all with mustard of choice.

before picking in garden, January 17, 2011

washed and ready to use