Commenced:
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01/10/1998 |
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Submitted:
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12/03/2013 |
Last updated:
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07/10/2015 |
Location:
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Bonny Doon, CA, US |
Climate zone:
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Mediterranean |
(projects i'm involved in)
Project: Blossom Mountain
Posted by Debra Baker over 11 years ago
Red Russian kale is naturalized here, self seeds,I dont plant it, I dont have it in garden beds, it is under tress, in the paths, etc.... It is a very nutritious vegetable, grows thru the snow even. I move seedlings around sometimes in the spring, and repot some to give away, as it is sometimes in the way. When other things are not fresh, we eat this multiple times a week, often daily, like March 2013, when we specifically did not go to the store and only ate what was in the pantry and garden:
Let me count the ways kale can be incorporated into dinner....
Kale: with asparagus, onion, canned tomato on top of pasta;
with asperagus and carrot in a stir fry;
in gypsy soup (moosewood cookbook) with sweet potato, onion, canned tomato, white beans;
steamed next to au gratin potatoes(also with onion, goat cheese/milk);
steamed next to baked beans and rice;
in potato kale soup;
In minestroni soup with carrot, canned tomato, onion, garlic and sunchokes;
with chopped carrot, eggs in fried rice;
with onion, goat cheese in egg fritatta;
In miso/noodle soup with grated carrot, noodles egg drop;
steamed next to baked sweet potatoes and cooked rice......
I'm sure I'm forgetting a few, no knead whole wheat bread on the side for the soups and various others. March 2013, the month of Kale
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