Last Saturday, something new caught my eye, a plastic container with a tiny hand-written tag on top of it that said "micro-kale". In essence this is the kale-sprout equivalent of broccoli or alfalfa sprouts that you might see for sale in the grocery store.
(Photo: Micro-kale purchased from Garden Works, Ann Arbor, MI)
They are the Red Russian variety, as you can just see a hint of their red stems. They are delicious, tender, and sweet with just a touch of the kale taste. I have added them to a salad and used them as a green layer in a tofu (marinated and then baked with Ann Arbor's own Clancy's Fancy hot sauce) sandwich.
|(Photo: Micro-kale sprouts, close-up. You can easily see their red stems. Most just have their first round leaves, but a few have tiny little lobed leaves that you would expect to see in the Red Russian variety of kale.)|
Now, contrasting the term "micro-kale" with the term "macro-kale", which admittedly a group of friends just made up as we sat around a table talking and laughing about a wide variety of big issues in life at a birthday celebration last Saturday night. So every time I do a post in the future that is of an "extraneous nature" but somehow connected to kale, I'll think of the term "macro-kale"! The term gives me a new perspective and lots to think about and mull over, one of my favorite things to do, besides growing, cooking, and eating kale. :-)
Where kale (both micro- and macro-) are much more fun than just being decoration on my plate!
Diana Dyer, MS, RD