Kale and Kohlrabi
Kale is one of our favorite vegetables. Versatile, easy, and productive, kale can be harvested all summer and fall when planted in the spring. Originally developed for its tasty leaves, it is now considered a super food, full of nutrition, but I love it for its great flavor. It’s a wonderful addition to a tomato soup or sauteed as a side dish. But I find everyone’s favorite way to eat kale is as kale chips, tossed with olive oil, salt and cumin and baked until dry and crispy. They are devoured like potato chips, but easier to make and really healthy.
Kohlrabi is a fairly unknown vegetable, grown for its tasty bulb. It tastes like a potato when raw, and like broccoli when cooked. It can be eaten raw or cooked, and has become a family favorite. Shredded and tossed with carrots and green onions with a honey mustard vinaigrette, it’s a delicious and light summer coleslaw. Cut into fries, toss with olive oil and baked, it is delicious with a mild broccoli flavor. It can even be boiled, mashed and eaten like mashed potatoes.