Early red potatoes and kale

I didn't plant nearly enough of these medium sized red potatoes. I ate them for dinner a couple of nights and sold a few more, but I am wishing that I still had them to harvest. The good news is that there are still fingerlings out in the garden that are currently in flower and should be ready in a few weeks. Potatoes are abundant and cheap to buy in the supermarket, but they just don't have the same fresh dug taste as the home grown varieties.  I like to eat my potatoes with pesto that I make with kale, yes kale, the most misunderstood vegetable that I have ever grown. I tried for years to convince farm members of kale's virtues with no success. Nutritionally, kale is vastly superior to most vegetables. It is very rich in vitamins A, C, and calcium. It is also high in B vitamins and protein. It is really versatile in the kitchen with its distinct, but not overpowering flavor and is interchangeable with broccoli and other greens in recipes. I love it also because it is the only plant that can survive a hard Long Island frost. It is possible to harvest kale in your snow boots in mid winter. In fact, kale tastes sweeter and more tender after a few good frosts. I'm sure my preaching is going to fall on deaf ears yet again, but here are a couple of easy things to do with kale:

Kale Pesto

Ingredients:

1- 2 garlic cloves

kale leaves, separated from ribs

olive oil, about 1/4 cup

a handful of walnuts (or amonds, pine or any other nuts)

parmesan cheese, about 1/4 cup

Directions: 

In a food processor, chop garlic. Fill processor bowl with kale and chop. Add olive oil in a steady stream. Add nuts and cheese.

Kale pesto is good served with potatoes, on grilled chicken, or with crackers as a snack.

Kale with carrots, potatoes, and bacon

Ingredients:

(exact measurements not needed)

leeks (you may substitute onions or scallions)

carrots

potatoes

chicken broth

olive oil

bacon

salt and pepper

Directions:

Saute leeks in olive oil until soft. Add kale leaves that have been separated from the ribs. Add enough chicken broth to cover. While cooking, add diced potatoes and carrots. Cook until done. Add cooked, crumbled bacon at the end, if desired.

Note: My friend Judy gave me this recipe. She served it to a class of 6th graders who ate it all and were asking for seconds!

Finally, I add raw kale to my breakfast smoothies all the time. Besides kale, this morning's ingredients included bananas, blueberries, peaches, pomegranate juice, and a little vanilla yogurt. A glass of pure energy!