Sunday, May 29, 2011
I know that is a bold claim but everyone in my family from young to old loves these.
The above is a picture of the freshly picked and washed curly blue kale that was so easy to grow from seed in a totally organic way.
Here is the recipe.
Preheat the oven to 350 degrees. Remove the stems, wash and dry the leaves then tear them into bite size pieces. Lightly coat with olive oil by putting them in a plastic bag, drizzle in olive oil and shake. Arrange on a parchment lined cookie sheet and season with sea salt. Bake for 10-15 minutes.
Thursday, May 26, 2011
Here is a big bowl of goodness - Spinach Bordeaux, Mesclun lettuce and Spinach Razzle Dazzle. The seeds were planted at the end of March - about 7 weeks prior to harvest. The lettuce was cut to allow the plants to continue production. The spinach had started to flower so the whole plants were removed, creating space for sowing of summer vegetable seeds. So with a little planning and patience and very little cost, even a small garden can provide you with fresh, nutritious organically grown food.
Vegetable gardening - a feast for all of the senses.
Monday, May 23, 2011
The very ornamental black and white fava bean flowers. Take a photo tour through the garden on May 20, 2011 - the day before Day in Old New Castle. Congratulations to all who contribute so generously to welcome visitors to this treasure of a town and for the beautiful sunny day.