22 May 2011
Kale and Olive Oil Mashed Potatoes prepared from the final harvest of the Red Winter Kale was as lovely as the recipe depicts below. This may be my favorite use of kale and might be acceptable to those who usually shun the vegetable.
A number of my beets grew to about five inches in diameter when I wasn’t looking. I decided to try baking them with olive oil. After about an hour, I finished them in the microwave. The seed mix promising gold beets was a disappointment as only the edges were gold with a white interior. Flavor was unremarkable, but fresh thyme and olive oil drizzled over the wedges made them quite nice.
