CAN'T OUTRUN THE RADIO

Just released, video and song by George Johnson. Enjoy the artistry and have your family and friends take a listen. We appreciate your support.

Brassica oleracea

Kale (Brassica oleracea)


Kale. Who loves you baby?

We all do! Worldwide, cruciferous vegetables have beautiful color, texture, and some even display their ruffled edges, and kale is a star among them. It is one of the easiest things to grow, nutritionally one of the best; high yielding, fast growing, and just like the energizer bunny she just keeps on giving. What’s not to love? And it is that time of year.

Brassica, a genus of plants (family Cruciferae aka Brassicaceae) includes a prolific family of Bok Choy, Broccoli, Brussels Sprouts, Cabbage, Cauliflower, Collards, Kale, Kohlrabi, Mustard, Rutabaga, Turnips… It is said to have originated in Asia Minor, eaten by ancient Greeks and Romans, brought to Europe by the Celtics, and to the United States in the 17th century.

Kale prefers cooler temperature, and in our Pacific Northwest garden it has been a most reliable vegetable producing abundantly year round, winter, spring, summer or fall (I think I just broke out in song). And you know what else? After a frost, nature gives it a final brush of sweetness. With regular watering and full sun, it thrives in slightly enriched organic garden soil with good drainage. Organic heirloom seed varieties can produce beautiful deep green (Dwarf Siberian) to blue curled leaves (Dwarf Blue Curled Scotch) to the bright purple stems of Russian Red Kale and Red Winter, and these can be seen in our garden.
 

Nutrition: according to the American Heart Association, kale is rich in beneficial antioxidants, vitamins K, A, C, B6, along with many other cancer-preventing compounds, and is a good source of fiber and calcium.

Propagation: sow seeds outdoors in early spring, or as we do, start them indoors in a sterile starting mix; once germinated, they are transferred either to the garden hoop house or into the raised beds.

Harvest: snap off the outer leaves and allow the smallest, terminal growth to continue to produce. Rinse, dry and you’re ready to cook.

Versatility: combine younger leaves in your salad; sauté, steam, braise and serve as a side dish or entree; include in your omelets, casseroles, potatoes, pasta, soup and stews; and it freezes beautifully all by itself for addition to your meals at a later time.

As an added bonus here is a simple favorite recipe. Yesterday I picked the final 5 pounds from two of last year's kale. This year's plants are also beginning to produce.

Sautéed Kale (or Kohlrabi leaves, Spinach…) from Diana's kitchen

3 Tablespoons Olive Oil, divided
3 spring onions, chopped
1 to 2 lbs Kale or Kohlrabi leaves, tougher ribs removed, and leaves chopped into 1-2 inch pieces
3 cloves garlic, diced
Kosher salt, to taste
Black pepper, to taste
1/4 teaspoon red pepper flakes (optional)
1/2 cup vegetable or chicken broth
2 Tablespoons Red wine vinegar (cider or Balsamic)

Heat 2 tablespoon olive oil in a Dutch oven; add chopped onions, touch of kosher salt and freshly ground pepper, and sauté for several minutes over medium heat. Add chopped Kale and cook on medium high heat for several minutes, tossing with two utensils until all is coated and bright green.

Reduce the heat to medium and push the leaves aside; add another tablespoon of olive oil to the empty side and add the diced garlic, a pinch of salt, crushed red pepper flakes and cook for about a minute. (Be careful not to burn the garlic.)

Add the broth and heat to simmer. Cover and cook for 5-10 minutes, stirring occasionally until desired tenderness. Add your choice of vinegar, stir and taste for any additional salt or pepper. No need to fret if you have cooked too much for it heats nicely the next day, or simply freeze it to enjoy at a later date.

Note: We do not remove all of the rib with kale since we like the crunch, but do so with kohlrabi since it is coarser. Sautéing spinach takes a minute, and in that case sauté the garlic with the onions. For any bacon lovers out there, you might consider frying up a slice of bacon (chopped) in the beginning process.

Grilled wild Alaskan salmon, baked sweet potato fries and a little kale. Oh, so good and so good for you.

New Year's Eve, Gateway to January

Happy New Year's Eve and tomorrow, a NEW YEAR, 2012. 

Founded on pagan traditions, January stems from Janus, the Roman deity with two faces who had the powers to look back (past) and to the future. The first day of January is in celebration of him.

He was the god of doorways and gates, endings and new beginnings, guarding the threshold, and was associated with powers of prophecy, an augur and mediator. At times he is connected to the sun and moon.

Janus was the ruler of Latium, and under his rule was responsible for the Golden Age that brought money, laws and agriculture to the area. It was a time of great peace and abundance.

~ ~ ~ ~ ~

From translation of Ovid Fast. 1.17 1-188 from Taylor's article:
"It was Roman tradition at the New Year to give the god honey, cakes, incense and wine to buy favorable signs and a guarantee of good luck. Gold brought better results than baser coins. 

"Then I asked," Why, Janus, when I placate other gods, do I bring incense and wine to you first?" 

"So that you may gain entry to whatsoever gods you wish," he replied, "through me, who guard the threshold." 

"But why are glad words spoken on your Kalends? And why do we give and receive best wishes?" 

Then the god, leaning on the staff in his right hand, said, "Omens are wont to reside in beginnings. You train your anxious ears on the first call, and the augur interprets the first bird he sees. The temples and ears of gods are open, no tongue intones wasted prayers, and words have weight." Janus had finished. 

I was not silent for long, but tagged his final words with words of my own. "What do your dates and wrinkled figs mean, or the gift of honey in a snow-white jar?" 

"The omen is the reason," said he - "so that the sweetness replicates events, and so that the year should be sweet, following the course of its beginnings."

 ~ ~ ~ ~ ~

May we not dwell on the past, rather receive the lessons, 

plan for tomorrow, but live in the present. May your New Year be bright 

and filled with great insight, well-being and new beginnings. ~ Diana