Kale

Having a couple of kale plants in your garden can provide enough for a nice soup or substitute for dishes that would call for spinach. Full of nutrients and easy to grow, try to find a little room for Lacinato or Dwarf Blue Curled Scotch in a back row somewhere. Be careful, as they will want to take over the garden if given time. They are hearty plants that will live through the winter and it’s said taste better after the first frost. Other kales like Red Russian and True Siberian are also very good during cool weather but have a harder time during warm weather. All will make a fine fall or spring crop.

We have a nice Tuscan Bean Soup recipe that we enjoy throughout the year, as well as a Stromboli recipe that can be eaten fresh or make an extra to freeze. Also try a Kale Lasagna (you can use the filling for this lasagna in the Stromboli recipe).

Salad Dressings

When you have an abundance of lettuce varieties available from you garden, what better thing to do than make a salad. Mix as many varieties together as the mood strikes, but go light on the bitter ones (unless you prefer a more piquant taste). Whatever mix you decide upon, top it off with a homemade salad dressing. Three of my favorites are: Mustard Maple Syrup Vinaigrette, French, and Creamy Italian (see sidebar for recipes).

Homemade dressings are the best. Why go for a store bought dressing on greens and other vegetables that come from your garden or the farmers market? Fresh ingredients bring out the unique flavors of your greens.

It's nice when your dressing complements the salad ingredients and other dishes you’re serving. If you’re serving dishes or salad ingredients that are acidic, go for a salad dressing that uses very little vinegar. Use vinaigrettes on lighter greens and creamy dressings on crisp ones.

Tasty greens. Tasty dressings.

Contributed by DNor