As fall arrives this week, our organic vegetable garden’s summer season is winding down.
We enjoyed homegrown vegetables all summer long (more about our garden here). Picking fresh vegetables from the garden is as fresh as it gets. Here are some pictures from the summer that I incidentally never got around to posting. Please enjoy.
The perennial strawberries grew back from last year; the plants were so voracious that the runners started to take root in the neighboring cucumber bed. While the fruit was juicy and a bit larger than last year, there were not an abundance of them so we may replace that bed with something else next year, perhaps some favorite herbs or more kale.
Indeed, we’ve had a positively bumper crop of kale. Absolutely sweet and earthy and incredibly nutritious, you can blend kale in smoothies, mix in salads, cook briefly in a skillet with garlic and oil or sauté following my flavorful recipe below.
Meanwhile, the green bell peppers and hot chili peppers are still going, Although this may not last too much longer, I’ve been savoring zesty hot peppers in my salads ever since I read that they help to speed up the metabolism and burn calories.
Alas, we’ve already finished harvesting our zucchini crop and turned that section of the garden over. I meant to plant some fall vegetables like Brussels sprouts, but it is too late now. The bountiful cucumber crop has finished too.
The closing scene is still bordered with strikingly colorful marigolds (whose strong scent repels unwanted pests), there are yummy peppers and lush Red Russian kale.
Garden kale recipe
Here is a quick recipe for you to try starring all-popular kale. Just a half cup of my homemade chicken broth adds a delightful flavor to this easy sauté. I hope you enjoy it.
Love kale? Try these recipes
Marinated Grilled Chicken With Sauteed Kale and Spinach
Sautéed kale tossed with bacon
Turkey tenderloin stuffed with kale and goat cheese
Gluten Free Sautéed Kale Recipe
Ingredients
- 10 ounces kale coarsely chopped
- 3 tablespoons extra-virgin olive oil
- 2 cloves garlic thinly sliced
- ½ cup homemade gluten free chicken broth
- salt to taste
Instructions
- Heat olive oil in a dutch oven over a medium high heat.
- Add garlic and cook until soft but not brown.
- Add broth and kale. Toss, cover and cook for 5 minutes.
- Then remove cover and simmer, about 5 more minutes. Season with salt as desired.
Nutrition
- WEEKNIGHT MEAL PLAN #2 - April 1, 2021
- Sautéed Broccoli With Garlic - January 27, 2021
- One Pan Chicken Pizza (Low Carb) - December 29, 2020
- Low Carb Cauliflower Stuffing - November 24, 2020
- Gluten Free Cream of Mushroom Soup - October 29, 2020
Alexandria Gunn says
You know something…kale is one vegetable that I don’t think I’ve ever tried. I’ve seen it in the supermarkets lately and considered getting it.
Barbara says
Kale has been gaining in popularity. Try it and let me know what you think.
Bonnie Gean says
I love Kale, but I don’t generally eat it just so. I like it in my smoothies. Got any Kale smoothie recipes? 🙂
Barbara says
Yes, Here are a few of my favorites:
with cucumber https://www.glutenfreehomestead.com/2013/07/cucumber-smoothie/,
in this spicy, joint soothing drink https://www.glutenfreehomestead.com/2013/07/joint-soothing-smoothie/
the boost https://www.glutenfreehomestead.com/2013/06/afternoon-boost-smoothie/
and the basic green smoothie http://wp.me/p3vd95-aY
Sometimes I specified Lacinto kale in the recipes, but there are many different kinds. There is curly kale and I grew Red Russian kale in my garden. They’re all good.
Let me know how you like the recipes.
To your health,
Barbara
Reema D'souza says
A lovely garden you have there. I have never tried Kale. But after reading your post I want to try it. Dropping by from UBC.
Barbara says
Thank you, Reema! You’re very kind.
Jessica says
This recipe may encourage me to give Kale another try!
Barbara says
Excellent! This is the recipe I always share with folks who tried kale and thought it just wasn’t for them.
The chicken broth enhances the flavor and you may even want to add 1-2 tablespoons of red wine vinegar depending on your personal taste. Then sprinkle with salt.
I do hope you like it.
Brandy says
Mmmmm…Love kale. Thank you for posting this great recipe!
Barbara says
You’re welcome!
Wendy Simard says
I love this post, because I’m currently without space to garden and this made me feel close to yours!! Did you know that today is National Kale Day? How appropriate!!
Barbara says
Well that’s a coincidence. The first Wednesday in October is National Kale Day!
Tamera Berning says
My daughter has recently begun a Gluten-Free and Dairy-Free diet. But she & I fell in love with Kale several years ago. I’m glad this is one familiar snack that she can still enjoy. 🙂
Barbara says
Thinking about the foods that she can still eat is the key to not being overwhelmed by the change.
Chef William Chaney says
I do enjoy kale and also make kale chips from time to time. Fried kale is not to often, mostly I like it in smoothies with fresh beet gteens .
Barbara says
Kale chips are tasty!