So, our farm share has helped me incorporate a few new vegetables into my cooking. Previous to the farmshare, I was in a vegetable rut. I admit it, I was serial buyer of broccoli, spinach, and salad. My farmshare has expanded my horizons a little bit. I do not know how I lived a full vegetable experience before beets, and beet greens, chard, and kale.
Now, of course, the crucifer family includes a whole gamut of vegetable yumminess – broccoli, cauliflower, cabbage, kale, collards, turnips, rutabaga, and Brussels sprouts. Now, I love Brussels sprouts, but if I could only have one, it’d be kale. Broccoli is now way down the list. But, if you roast it, I’ll be first in line. I like my broccoli with char (extra carcinogens) please.
I realized this after the farm share ended, and I was hungering for greens, not salad or spinach, but real greens, like I’d come to rely on during the fall. So, I did something I don’t normally do but should do more often – I went to the fabulous food bar at the People’s Food Co-Op for lunch. I knew they’d have kale. Mmmmmm. I realized I needed to eat there more – local, organic, yummy….
Maybe I’ve just started noticing, but Kale seems to have gone mainstream. I mean, it was just featured in Bon Appetit magazine. I’ve been loving their quick recipe “for supper” – blanch kale for 1 minute, then saute with garlic, onions, garbanzo beans, a little bit of stock, and then top with a fried egg. It’s what I eat when I’m just cooking for me. Yum.