It’s just a wonderful time of the year; the garden is really coming into its own, and as I could have predicted, I have silly amounts of kale on hand. I have two kale plants going absolutely bonkers in the greenhouse, and another six or seven plants just hitting their stride in my front garden. It’s a ridiculous amount of kale for one family, but I’m doing my best to come up with ways to use it and preserve it (my standard method is chopping and freezing straight from the garden). I give some away whenever I can too.
Tonight some of the kale made it into a kale (rather than cabbage) based Colcannon. I’ve pretty much got a delivery system for healthy greens figured out for my teenager (chicken soup, asian-themed soups, and now Colcannon), but I’m still working on my younger boy.
The rhubarb stools that we planted out front last fall thanks to the generosity of a friend of my mother’s is also sublimely happy and I’ve been harvesting from it regularly for weeks now. Tonight I figured I’d pair some of the rhubarb with local strawberries for a cake; it’s just about to come out of the oven, so I’ll have to wait to try it tomorrow.
What I’m very keen to do is make a batch of strawberry rhubarb jam, but I don’t have the time or the energy for that just at the moment (and I know I can’t dilly dally either).
Time in the kitchen is always more fun / interesting when a teenager is nesting balloons (yes, he managed to inflate three balloons inside each other, kind of like Russian dolls) and taking pictures for his own blog. I love that my bowl of kale is in the background here!