Tuesday, October 12, 2010

Kale and Garlic - Garlic and Kale (again!)

Hmmm, I seem to be in a reprisal mode these days. Maybe as days become shorter, as we move fully into Fall, the harvest season and garlic planting season, I am reminded of how life continues full circle, events and thoughts coming around again and again, some as comfortable continuing traditions, but some may come with new interpretations based on what else we have learned during the past year.

Thus I could not help but laugh and smile broadly when I read through some of the memories of interns working at Tantre Farm this season, one of our area's local CSA's. I'll just share two of them, with full credit to their poetic authors:

You can pick your farm,
But you can’t pick your veggies,
They will pick you.   

m√Ęche, nettle, blue kale,
spinach, arugula, chard,
yukina, bok choy,
lacinato, turnip, spice
We are green inside  

Garlic and kale - kale and garlic. Yes, I do believe those beautiful and delicious vegetables have picked us. Dick and I love growing these vegetables and love sharing them with our communities. Together we recently taught a class for Preserving Traditions on kale and garlic, focusing on taste, taste, taste, not all the "should's" although we each did mention some aspects of the health and nutritional benefits of consuming these delicious foods, emphasizing delicious. 

Here are two photos I took at the kale and garlic class:

 (Photo: Varieties of kale, curly, lacinato, red russian along with some collard greens and honey mushrooms - this was an opportunity to actually taste different varieties of kale at one time and yes! they are different.)

(Photo: Kettle River Giant garlic heads and cloves along with a garlic press and peeling tube - neither are necessary tools but are fun gadgets to use)

Contrary to Kermit's lament "It's not easy being green", I think it is easy to be both green and garlicky on the inside. We made kale chips, kale balls, and chimichurri (using some kale along with the flat-leaf parsley). Kale will be available in abundance (and tastes great, especially after that first frost) for the next several months and in some parts of the country is also available year-round. 

What are you eating that is making you both green and garlicky on the inside? :-)

"Cultivate your life - you are what you grow - inch by inch, row by row"

Diana Dyer, MS, RD

1 comment:

Kateri said...

I've been eating lots of kale and baby greens (a mix of spinach, collards, kale, bok choy, and mustards) from my garden. I'm off all alliums for a few months though, due to apparent allergies. Hopefully I will be able to add them back to my diet in moderation at some point. I really miss both garlic and onions!
I mostly grow red russian kale. I know there are so many differnt kind. I will have to broaden my horizens next year!