Month: June 2014

Kale Song

Kale Song

Red Russian Kale

Once again the “kale song” has hit the top numbers in the hit parade of vegetables. Greeks, Romans, and Europeans have extoled the virtues of this vegetable off and on for some 2000 years. Kale, a good source of vitamin C and cold tolerant down to 10 degree Fahrenheit, was a staple food eaten daily in Scotland. Scottish kitchen gardens were known as kailyards.  If someone was not feeling well it was said they were “off their kail.” Not to be confused with the definition of Kailyard school:

World English Dictionary:  Kailyard school:  a group of writers who depicted the sentimental and homely aspects of life in the Scottish Lowlands from about 1880 to 1914. The best known contributor to the school was J. M. Barrie.

It is believed that settlers brought kale to North America in the 17th century. Kale was popular as a nutritious vegetable to add to home victory gardens during WWII years.

After years of selective breeding of the once wild cabbage, we enjoy the edible leaves of the cultivar known today as Brassica oleracea.

So how did I become interested in kale?  Simply put I was at the Riverside Farmers Market last Wednesday and bought a big bunch of kale for $1.00. Next, while perusing the internet for recipes, to my amazement I found that kale is called a superfood.  Superfood is a non-medical term used by writers to indicate a food with an unusually high content of antioxidants, vitamins, and other nutrients. Kale’s claim to fame includes a high concentration of iron, calcium, and vitamins A, C, and K. And it is only 33 calories a cup!  The list of kale’s benefits is extensive, from my point of view: kale is inexpensive, grain free, sugar free, a good source of calcium for someone not eating dairy, and low in calories. Kale can be eaten raw, steamed, stir-fried and even in smoothies. I was determined to give kale a try.

I made a soup consisting of homemade chicken broth, sweet potatoes, and kale that was delicious.  My husband, who is an avowed vegetable-hater, ate two bowls full. This recipe is a keeper. I tried a few other recipes that were less successful. The kale chips that I baked won’t replace my beloved tortilla chips. Well not the recipe I used. I think I over baked the chips, and they became too bitter.

Kale salad
Winnie’s wonderful salad!

But last night, while at a party grazing from the buffet table, I heard someone mention the excellent kale salad that Winnie made.  Soon I too was singing the praises of that salad.  It was wilted kale with cranberries and finely chopped nuts with a vinaigrette dressing. I will be asking my hostess for that recipe without a doubt.

Red russian  kale on left, Toscano on the right
Red Russian kale on left, Toscano on the right.

Kale is easily grown from seed and survives in full sun or partial shade.  Colors range from cream, green, purple, and black. The plants take about two months to mature, grow about a foot high, and spread one to three feet across. It is not too late to plant a fall crop. To avoid insects or pesticide residue in commercial kale, be sure to rinse the kale well. One source recommends a little vinegar in the water to help clean it.

Happy eating!

Words to live by

Words to live by

“It’s all about the food” is usually said at least once at a Garden Club Board meeting.  And true to our nature, the GCOPRF June tea was certainly about the food.  Lisa Cederoth’s dining room table was covered with plates of beautiful homemade sweets and savories.  The staff at Downton Abbey would have been impressed.

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Lisa, who had already hosted a graduation party the week before our event, was a gracious hostess. Lisa, her lovely daughter Annie, Pat Allabastro, Elaine Allen, Irene Williams, Joyce Vitullo, Mary Ellen Warner, and Barbara Graham (I hope I didn’t leave anyone out) prepared an almost overwhelming amount of scones, clotted cream, fruit, sandwiches, and cookies to accompany the tea and mimosas. Marilyn Moore helped Lisa set up and kept the serving platters full. I can’t even tell you accurately what was on the table as I was trying to avoid gluten and sugar!  Bad place to be. I confess that although I tried, I did not succeed in avoiding all the temptations before me.

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Due to weather conditions, the tea was held in doors, but the bad weather didn’t prevent the guests from enjoying a garden atmosphere either.  Fragrant peonies and roses were resplendent in silver hollow wear on every table. The terra cotta girls’ table had a bouquet of pea shoots. Bobbi Raymond showed up with a car full of basil seedlings from her garden, which she gave away to nearly the entire crowd.

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Pat Allabastro, the grand dame of gardening, was crowned Garden Queen for a day and acknowledged for her ten plus years of service to the Garden Club. Pat has served as VP in charge of programs and membership, as Co-Chair of the Garden Walk, and as Co-President of the Club. Her many civic beautifications include the design and installation of the Euclid Avenue garden in front of the Oak Park Firehouse.  Those are just some of her accomplishments in Garden Club OPRF.  As a forty-year resident of Oak Park, she has beautified St. Edmunds, Cheney Mansion, and numerous private gardens in Oak Park and River Forest.  We wish we could clone her before she moves to Portland in July!  You may say your good-byes and wish our good friend good luck and happy trails at her last official function, the Garden Walk, on June 22, 2014.