We have had a good six weeks of winter weather so far this season with fields and gardens covered in knee deep snow. Christmas week, my husband went to our local farmers' market and purchased this enormous head of kale for three dollars. The farmer told him the kale had been picked that day in the snow.
This highly nutritious plant is one of the oldest cultivated green vegetables and belongs to the cabbage family. It grows best in cooler climates and the taste is sweetened by frost. Once it is picked, the taste sharpens in a few days so it is best to cut the leaves from the plant as needed if you are fortunate enough to have one in your garden.
I seldom purchase kale at the grocery store as the bunches are so large and I am not sure how to cook it except for adding it to soup. Our family enjoys the taste of this vegetable, but it is hard to eat so much of it. Even with extra people around over Christmas, we could not finish all this giant kale before it spoiled. It is supposed to freeze well though.
We are enjoying plenty of local root vegetables, cabbages, brussel sprouts and storage apples right now. Today we had roasted beets, potatoes, onions and squash with fresh applesauce for dessert.
Do you cook leafy greens like kale, collards and cabbage? And what would you do with a giant kale?