Tuesday, March 3, 2009

Kale makes the New York Times! (again and again)

(Photo: Winterbor kale from Goetz Farm, Riga, MI, purchased at the Ann Arbor Farmers' Market on February 28, 2009)

I detect a new wave! Dare I say that kale is not only becoming popular but even 'sexy'?

First I get emails today from some of my friends who are also Michigan Lady Food Bloggers saying they recently saw cars with an "EatMoreKale" bumper sticker (and at first thought they were following me!). Then I see an article in the New York Times this morning whetting everyone's appetite for kale, how to prepare it, a recipe for Potato and Kale Soup and letting people know that even in the (often) dreary month of March, it can be found at your local Farmers' Markets in the northern sections of the country. Yes, indeedy! In fact, I bought it last Saturday at the Ann Arbor Farmers' Market, grown by Goetz Farm of Riga, MI (above photo). Having kale available at the end of February is getting pretty close to 4-season gardening for those of us who live in the frozen north.

• (Addendum: Barley Soup with Mushrooms and Kale - yet another kale recipe in the New York Times this week on March 5th.)
• (Second addendum: Buckwheat Pasta with Kale - even another kale recipe in the New York Times on March 6)
• (Third addendum: Provencal Kale and Cabbage Gratin - here we go again with another recipe in the New York Times on March 6)
Perhaps it is National Kale Week and I don't know about it!? :->

I think it is time I get my own logo, bumper sticker, buttons, etc, etc, to help promote this "queen of greens". :-) If anyone has ideas about this, please share in the comments!

Meanwhile, head down to your local Farmers' Market. I'll bet someone there has some kale (or other healthy, delicious greens) to tempt your appetite, too. Check 'em out. Let me know what you find and how you use it.

Where kale is more than decoration on my plate!

Diana Dyer, MS, RD

2 comments:

Anonymous said...

I have recently added Kale to my vegetable repertoire and also have been reading much on the raw vs cooked information available on-line. I have been juicing it and cooking it. My question concerns the suggested need for exercise if consuming high oxalate vegetables as "exercise is needed to help the body eliminate oxalic acid." I don't remember where I read that, but was wondering if there is a health risk involved if I eat kale or beets prior to going to a desk job.

Diana Dyer said...

Variety and moderation are the 'by-words' here, both in terms of what you eat and when you eat it. In reality, most people do not exercise at all, and those people who are carefully consuming healthy vegetables are likely exercising more than most, so over a day or a week's period of time, you are apt to be covering your bases. Just like the former idea of needing to combine various foods with different amino acid contents (think rice and beans) at every meal has been relaxed to be over a day's time, not a single meal, this same concept is likely true for all molecules within the matrix of a complete meal.