And speaking of kale... Just saw this on the smitten kitchen a post for kale chips. Sounds strange but says they're very tasty even for someone who may not like kale.
Recipe from the smitten kitchen
1 bunch (about 6 ounces) kale
1 tablespoon olive oil
Sea salt, to taste
Preheat oven to 300°F. Rinse and dry the kale, then remove the stems and tough center ribs. Cut into large pieces, toss with olive oil in a bowl then sprinkle with salt. Arrange leaves in a single layer on a large baking sheet. Bake for 20 minutes, or until crisp. Place baking sheet on a rack to cool.
We'll have to pass this recipe along when we deliver the kale to Lewis House and the food shelf.
Saturday, March 27, 2010
The snow has melted off the garden, and Candy's already gone out to check spring's advance guard. Irises poking out a little, strawberry vines running all over, and the mysterious, indefatigable kale that we keep getting told is not a perennial is already sprouting! Our tilling volunteer with the fabulous John Deere has already spoken up again for mid April - that will save some time and backs. And - we have seeds waiting in the window!