The end of winter at Maison Bleue sees a flurry of activity as planning and preparation for summer crops takes shape. The little hothouse, the frame a clearing sale bargain and the cladding a discard from a nearby nursery, is filling fast with seeds sprouting and seedlings being protected from the last of the central Victorian frosty nights. A new four-legged pest has emerged that has a taste for sunflower seeds, so fortification of the seed trays is required.
After months of Warragul greens and Tuscan kale it’s the versatile kale that presents a host of new opportunities for experimentation as we move into spring and the garden is a little quiet. Seasonal changes to the taste of plants are fascinating to note and the sweeter winter leaves can become stronger in flavour as the plants age. Tuscan kale or Cavolo nero is a member of the cabbage and broccoli family, making it a great addition in The Backyard Pharmacy due to its high vitamin and mineral and antioxidant content – anything that green must be good for you – and its immune enhancing indole-3-carbinol content, a boost to hormone regulation.
While broccoli seems to have had more publicity in that respect, particularly broccoli micro-herbs (but more about that in future blogs), the humble kale is a powerhouse of goodies.
Therapeutic benefits aside, Tuscan kale’s sculptural shape is a welcome addition in a vegetable garden landscape. It looks great in a cut flower arrangement as well.
Kale chips and tips
Kale chips
Cut the middle rib out of the kale leaf and place the halves in a plastic bag with a dribble of olive oil and a dash of vegie salt and cayenne pepper. Cut the halves in half again if you prefer bite sized pieces. Shake to lightly coat and place the leaves on a baking tray and cook for 15 mins, or until crisp but not brown, in a medium oven around 180 degrees. Sprinkle with additional vegie salt to taste when done. Kale chips are great for snacking or with a pre-dinner drink, and a good way to get those a bit reluctant to eat their greens. It works well with a slightly runny dip. Try adding about 3 tablespoonsful of vegie stock to a half a cup of premade tzatziki or hommus with an extra clove of garlic crushed into it and mixed.
Sauteed Cavolo green tips
When the winter kale-fest continues into spring don’t worry when the plants start to sprout flowerettes similar to a Chinese broccoli. Chop off a bunch of stems with heads before they flower. Chop into smaller pieces. Place a dessertspoonful of olive oil and one of sesame oil in a pan and add 2 large garlic cloves, sliced finely. Cook lightly and remove pan from heat before the garlic browns and becomes bitter. Add the Cavolo green tips and a good dash of soy or tamari sauce and about a quarter of a cup of water. Place a lid on top and braise for a few minutes until stems start to soften. Serve with anything you fancy.
