Almost a pound and a half of Lacinato kale for dinner tonight. I just move through the garden, pulling off two or three leaves from each plant. That's a great method until bolting really hits. Then, if the plant isn't hopelessly bitter, pulling the whole shebang is probably best.
We introduced a couple of neighborhood kids to kale served with caramelized onions and feta cheese tonight (plus wholewheat pasta with garlic and parseley and some bakery bread donated by a neighbor, with just-picked berries for dessert). A very low-cost and high-yummy meal, and there was some left over so I think everyone got enough. There's always enough kale here!
There's lots of harvest shots over at Daphne's Dandelions -- for your
Harvest Monday - April 24, 2107
1 hour ago