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It was 46 degrees when I headed out to the Farmers Market this morning in Emporia. It’s the second week for the outdoor market this year (we had an indoor one over the winter!) I didn’t make it last week because I was in Leavenworth, but this morning, there were customers and vendors and vegetables and baked goods and birdhouses.
I bought an oregano plant to start an herb garden. And I bought beets and collard greens and Chinese cabbage and spinach. Greens, greens, greens. I’ve started eating greens, ’cause they’re good and good for you. Haven’t got the hang of kale yet, though. It’s like eating alligator skin.
If anyone wants to make a killing at the Farmers Market, plant asparagus. The lines for that are always long and the asparagus is always limited.
Steve Graham modeling a new shirt.
Steve’s socks.
I feel ashamed to not have attended either Saturday of 2011. I saw Steve Graham after the first May Saturday. He said the vendor numbers were higher than in previous years for first Saturday and there was a good crowd of patrons. Sounds like another record-breaking year is in store.
For a picnic last fall, someone brought kale chips — leaves brushed with olive oil and dried/baked in an oven until they were like potato chips. Great taste and just as addictive.
I’ll have to try kale chips. Kale has to be good for something.
Cheryl, do not know if you do have green fingers or a garden, what about something ornamental which also can be eaten, Borecole Redbor F1, Borecole Blue Curled Vates or something like Japanese Green, also have had Brussels Sprouts in red ( Brassica Oleracea Gemnifera Rubra).
I’m not sure what any of that stuff is except Brussels Sprouts – and I haven’t had Brussels Sprouts since college (30 years ago.) I’ll add them to my next shopping list and see if I like them now.
Think of kale as more like a cabbage that doesn’t form a head, and doesn’t do as well raw as it does cooked (in my opinion, anyway). Be sure and take out the tough center part of all the leaves. Then rip it into bite-sized pieces, and boil it with a mix of vinegar and water (about half as much vinegar as water, and I like cider vinegar). Cook until the leaves are bright green, then drain off the liquid. Or, you can saute it in some oil or broth with some garlic, onion, whatever you like. Add some soy sauce if you like that. Again, cook until the leaves are bright green.
A very old-world traditional use for kale is to put into soups with beans and sausage, or just beans. Look online for kale soup recipes, I think you will find lots of great ideas.
Hale, kale! Good advice, Kris.
I keep hearing over and over again on the internet how fantastic kale chips are!! They have been on my list to try forever, just haven’t gotten around to it.