As the days grow colder, our summer gardens turn from a rainbow of colors to multiple shades of brown. With the exception of some of our fall fruits and veggies, such as winter squash, apples, and some root vegetables, we resign ourselves to store bought, overpriced, poor tasting produce.
Does it have to be so? In many climates, fall and winter gardens thrive. In colder climates, perhaps you have a small greenhouse? One of my favorite fall crops is kale. Well, actually, kale is one of my favorite year-round crops. Kale can be eaten in many different ways. Raw in a salad or sauteed with a bit of oil, garlic, salt, and pepper. You could try a wilted kale salad. The options are numerous, just like the amount of nutrients in kale. It is no doubt a power food. Recently I ran across a wonderful blog about the benefits of kale called 365 Days of Kale. Check it out!
While I love veggies direct from the garden, sometimes we like to try something different. For example, instead of a baked sweet potato, try sweet potato chips. Instead of raw carrots, make carrot chips. Instead of raw or sauteed kale, try kale chips! Yes, you can make chips from kale, and they are yummy.
1. Wash kale thoroughly, dry completely
2. Gently tear kale into bite-sized pieces
3. Place kale onto sheet pan, lightly drizzle with oil (use parchment paper under the kale for easy clean up)
4. Sprinkle with salt and pepper (don’t overdo the salt, you can add more later if you need it)
5. Mix kale, oil, salt and pepper (I recommend using your hands to distribute oil evenly)
6. Bake at 350 degrees, toss once during cooking, avoid burning
Fresh. Local. Healthy.