We didn't see any strawberries this spring. The cool, wet conditions caused the strawberry plants to weaken and become vulnerable to disease. It seemed the asparagus was "going to seed" before we could get a "good cut" on it. Squash is finally ready to harvest ~ about a week late! Hopefully, the garlic isn't going to rot in the field this year... Too wet is as bad as too dry... Believe it or not, this is a "normal" spring for us. It's always something, right?
Now the good news, we have lots of spring crops to harvest well into June!
Kale is one of the healthiest vegetables around with one serving providing you with an excellent source of health-promoting vitamins A and K.
With this delicious, easy-to-prepare recipe you're going to want enough for seconds!
5 MINUTE KALE
1 lb Kale Chopped
1 small onion, sliced
1-2 Tbs Lemon juice
1 medium clove garlic, pressed or minced
3 Tbs extra virgin olive oil
Sea salt and pepper to taste
Chop kale, leave stems on and slice them too.
Chop garlic and let sit.
Fill bottom of large pot or skillet with 2” of water and bring to boil. Add onion and kale to boiling water, cover and steam for 5 minutes.
Transfer to a bowl, chop through the greens again and toss with dressing ingredients while kale is still hot and serve.
Serves 2 to 4
2 Tbs sun dried tomatoes
2 Tbs Kalamata olives
2 Tbs Feta cheese
5 drops tamari soy sauce