From November through April, I don’t buy salad from the grocery store. No need. I get all I need from my garden. I wish I could tell you the same held true for spinach, but in Central Florida, I’m having a tough time growing the greens. Spinach prefers a cooler climate–something I don’t have.
Lettuce doesn’t like the heat much either, but thrives in Florida six months out of the year. I’ll take it. Nothing beats walking to the garden and harvesting fresh greens for a salad.
I usually grow bibb, arugula, red sail and kale. And when spring rolls around, I’ll allow a few to go to seed and harvest them for next year. Once the plant goes to flower, the blooms will close up and form seeds. To see how it works–watch this quick video.
Sustainable gardening. It’s a gift from nature.
No, I’m not talking handsome men named Kale but gorgeous vegetables! With the cooler weather, these babies are thriving in my garden and I’m using them in everything from soup to salad. Kale is packed with Vitamin K, A, and C. In fact, one cup of cooked kale has over 1000% more vitamin C than spinach. Add 3 grams of protein and you’re golden.
Salad is an easy option for this vegetable, but cooked kale is easier to digest. Cooking–steaming kale in particular–helps with its cholesterol lowering ability. Hot soup counts, doesn’t it?
My new favorite way to eat kale is in chicken soup. I made this homemade version the other day and with a few dashes of Parmesan cheese, the combination is to die for. Reminds me of wedding soup, sans meatballs.
For a quick snack, try kale chips. They’re easy and delicious. Simply brush the leaves with olive oil, salt and pepper and roast until golden brown.
Of course, you remember my kale scramble, don’t you? This meal graces my breakfast table at least once a week. Because it’s delish–and, I have that much kale.
If you’re not growing kale, give it a try. And if it’s TOO cold outside, don’t worry. Kale works great for containers, allowing you to easily bring the fresh greens inside!
Looking for a healthy option for breakfast? Look no further because you’ve come to the right place–your garden. My kale is flourishing (despite a few wilting leaves due to the midday Florida sun) and that means it’s time for chowing!
One of my favorite ways to eat kale is sautéed with eggs in a breakfast scramble. Okay, I like this for lunch and dinner, too, but with kids around, we like to keep our food themes “stable.”
“Eggs are for breakfast, Mom. Not dinner.”
This is where I smile and say, “Sure honey, whatever you say.” Eggs and kale ARE perfect for the breakfast plate, and simple. Because everything we do here at BloominThyme is simple, not to mention delicious!
12 leaves of kale, torn into large chunks, no stems
1 TBSP olive oil
1 TBSP butter
garlic powder, salt & pepper to taste
Heat oil and butter in a saucepan on medium heat. When butter is melted, toss in kale leaves and sauté until soft. More