In case I have to confess (i.e., in case you have not noticed or come to your own conclusions), I am an unabashed science geek meaning that in addition to loving to taste, eat, and share recipes about kale (and its many Brassica cousins), I love knowing 'all things science' about kale and nearly everything else, from its nutrient and phytochemical contents to its health benefits, including all about how it grows or doesn't grow well and even how it affects the growth of other plants.
I don't have time to post everything I read about (or the questions I ask myself), but I just had to share a blog I found this morning (from finally reading some of my kale alerts) along with some posts on this blog about, what else?, Brassica vegetables.
I love having a background in both biology and nutrition, but somewhere in-between those two college degrees, my husband taught me how to cook, how to taste food, how to grow food, and (deep, dark confession here!) how to really, truly love and enjoy food, all foods as food, not just as biology and nutrients (he also has one degree in biology but has been way ahead of me, and way ahead of the current curve, of re-thinking nutrition to emphasize foods - d'oh! - not just nutrients), so how lucky am I?? Answer - I am both very lucky and very grateful. :) :)
So in the spirit of Thanksgiving, I am very thankful for the readers of my kale blog (~1,000 of you are visiting this blog every single day of the year, even holidays - who would have guessed?!) and I want to share this great blog I just found called "The Botanist in the Kitchen - where botany meets the cutting board", along with their recent posts about Brassica vegetables. I have actually printed these posts out so I can read them in big print, at my leisure, underlining, making notes, adding sticky notes with questions, ideas for my own growing, projects for students, and blogging, etc, etc (I told you I love kale and other Brassicas and that I am a 'geek'). Here is the main blog and the three recent Brassica posts:
A repeat photo of my 'baby kale', now more like teen-aged kale and other spicy salad greens like arugula, mustards, baby bok choi, my two parsleys, and even some 'still hanging in there' nasturtiums. Today my baby greens may be experiencing the true end of summer (haha) as yesterday's very very unseasonable 60+ degree day on Thanksgiving Day dives down to the 30's complete with a stiff wind from the north bringing both snow and sleet. We had a very lovely home-grown Brassica salad for our Thanksgiving meal yesterday, which could not have been more local or fresher, with even my mother commenting on how beautiful and tasty these greens were.
All hale kale! I hope some of you enjoy reading the other articles I found (above) as much as I enjoyed sharing them with you!
Where kale is more than decoration on my plate!
Diana Dyer, MS, RD