It is my time to say goodbye to the Christmas cookies, get back on the treadmill and back to Jazzercise. It is not as bad as it sounds really. I enjoy grazing on all the green stuff from the garden! I am also committed to staying strong so I can pursue my passion for as long as possible. There is no denying that gardening takes a LOT of energy!
So I headed out to the garden this afternoon in pursuit of leafy greens. It is truly amazing what is still looking good after yesterday’s 10 degree low here in Summerfield, NC. Check out the beautiful COLLARDS and KALE! The Kale was actually planted from seed 16 months ago and is still growing very well today. These organically grown greens are packed with more nutrition than almost any other vegetable! For those of you who find them prettier to look at than to eat, you might check these “not your mama’s” recipes below. (Also see the “Caldo Verde” soup recipe on last January’s blog post.)
Also growing, but not yet ready for harvest are fall onions, garlic, and spinach. The onions were planted in November from “sets” which look like miniature onions about ½ inch in diameter. Planted in the fall, they have time to put down roots so the frost does not heave them out of the ground over winter. I will have onions to harvest earlier then if I had planted them in spring. For me this is important because the onions need to be out of the ground by April 25th when I need their space for my summer vegetables.
The tops of the onions, garlic and spinach stay green through the winter, waiting for the warmer days of March to put out fast growth. Spinach seed planted in fall will provide a lush early harvest.
Still in the ground from fall are beets, arugula and broccoli which hate freezing temperatures. Double layers of row cover protected them enough that I was still harvesting broccoli and arugula in mid-December. Row cover is a simple mesh fabric that looks like white interfacing (for those of you who sew) and can be ordered through Gardener’s Supply magazine and many other online sites. Laid directly over your plants like a blanket, the fabric lets light and water through while protecting plants from cold temps and drying winds.
Even if you were never a fan of collards, you may be very surprised by this appetizer from the “Taste of Thai” restaurant (Westover Terrace & Mill Street in Greensboro.) It is sort of like a lettuce wrap, only with 4” squares of fresh collard leaves! The idea is to set a leaf in the palm of your hand and fill it with a little of each of the condiments below, add a drop of sauce, then roll it up and eat it. Forget trying this with lettuce – nothing really nothing works as well or tastes as good as a deveined collard leaf!
Here is what’s in each little dish: peanuts, tiny pieces of fresh lime (including the rind), unsweetened coconut, fresh chopped onion and ginger root. I guessed at the sauce, but about half Hoisin sauce and half Asian Sweet & Sour sauce is perfect. Each bite is such a burst of flavor, you cannot believe it could be so good for you!
Surprisingly, Kale can be delicious when eaten raw too. This salad makes the perfect lunch!
Quinoa & Kale Salad (Click here for a printable version: Kale & Quinoa Salad)
1 cup Quinoa, cooked and chilled
(Rinse quinoa in warm water a few times before cooking to remove it’s natural bitter coating.)
1 large bunch of fresh Kale
1 -16oz can of Chic peas, drained
1/3 cup Craisins
1 bunch of fresh parsley, chopped
6 oz Feta cheese
¼ c. Lemon Juice
3 Tbsp Olive Oil
1 Tbsp Agave nectar or honey
1 tsp Cumin
1 tsp Salt
½ tsp pepper or chili powder
Remove ribs and tough stems from Kale and tear into 1” to 2” pieces. Add dressing to kale and “massage” it with your hands until it is thoroughly coated and kale is wilted. Add remaining ingredients. Serve cold. This makes a big salad that keeps a few days in the fridge.
The winter solstice is past, the days are slowly getting longer and gardening season is just around the corner. May you be blessed in the new year with health, love and happiness. Ellen
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