Today is hot and muggy, so between forays out in Lucille Laverne to check on my chickens in the field, I am working on indoor projects. Housecleaning is among them, but I am most excited about cooking. I have plans to bake some cookies and after a trip into the back garden, I have a whole pile of kale to soak, rinse, chop and saute. I love to cook it down in a hot skillet laced with olive oil and some garlic. After its all nice and wilty, I pop it into freezer baggies and save it in the deep freeze for when winter comes calling. It's easy to add a bag of precooked kale to soups, stir fry, or a casserole. I've even been known to heat it up with a little butter, salt and Parmesan cheese and call it dinner.
Homegrown greens in the depths of winter is such a luxury!
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