In late January, we created at tiny raised bed garden. The only place that gets sufficient sun is on the south facing side of the house, next to the driveway. Over the spring months, it produced a head of cabbage or two, but it has finally matured into a fully functional and productive space. The tomatoes have just offered their first fruit of the season. Juicy golden little gems. Rare enough at this stage to be precious.
How to be Neighborly: Nurture nature.
The Kale, however, has reached the height of productiveness. We can’t eat if fast enough. We do try, though. Here are some of my favorites thus far:
Kale Inspired Recipes
- Baked Brie with Cranberries, Greens and Spring Onions
- Green & Bleu Tart
- Kale Panzanella Salad
- Kale & Onion Tart
- Sautéed Shrimp & Kale with Grits
- Wild Rice with Kale and Pomegranates
How do you kale?