Kale

Today I am mainly harvesting - Kale.

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Although the picture shows Toby sat up asleep in the sun, guarding the Spinach bed!

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To freeze these type of leafy vegetables for use at a later date simply remove the tough stalks, tear the leaves into manageable sized pieces and lightly steam for just a couple of minutes. Then press into a suitable sized moulds for your future usage and then open freeze. As soon as they are frozen tip into poly bags or boxes and label and keep in the freezer.

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By putting into quite small moulds, (mine are cake moulds) you can remove as little or as much as you need. For example I would take out just one block to add to a quiche, or three or four to use as a main accompaniment for a meal.

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A lovely little recipe for using Kale (our favourite at the moment).

Put a good handful of Kale leaves (remove tough stalks), to steam over a pan of cooking pasta. While this is happening chop some garlic and add it, and a sprinkle of chilli flakes to a pan with some good olive oil, when the Kale is cooked after about 5-6 mins, chop quite finely and add to the pan with garlic. Throw in a handful of grated parmesan cheese and about a cupful of cream. Drain your pasta and add to your Kale mixture. After a good stir together serve in warm dishes with an extra sprinkle of parmesan.

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The aroma in the kitchen and the taste is simply gorgeous........ you can just tell it's full of goodness.

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Sue xx