Thursday, February 2, 2012

New York Times features kale again this year!

The New York Times again this year has featured 5 recipes using kale, that delicious, nutritious, and locally-grown super-star of a food. Winter kale is a feast for both the eye and the palate. When harvested during these 'dark days' it is actually sweeter than when harvested during warmer weather. In addition, it is a fresh (with emphasis on FRESH!) vegetable that can be grown in most northern climates in season-extending high tunnels or 'hoop houses'.

So head down to your local farmers' market, seek out and get to know your local farmers, and then enjoy the taste, beauty, and versatility of kale, kale, and more kale (and look for all the different varieties) with these delicious recipes and all those I have on this website.

Hint: Kale and other winter-grown greens often sell out quickly, so get to your market earlier rather than later in the day! How do I know that? The hard way of course. :)

Mediterranean Fish Chowder with Potatoes and Kale
Spicy Stir-Fried Tofu with Kale and Red Pepper
Risotto with Red Kale and Red Beans
Savory Bread Pudding with Kale and Mushrooms
Orecchiette with Tomato Sauce and Kale

PS - I am gradually shifting over to this blog all the kale recipes I have on my dianadyer blog and my website Eventually those will be consolidated and appearing here, too, step by step. :)

Where kale is more than decoration on my plate!

Diana Dyer, MS, RD

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