Transitioning

Summer turns to Fall.

And as it does we start saying goodbye to things like squash and tomatoes and hello again to things like kale and collard greens.

I enjoy seasonal eating.  I  look forward to the first fresh asparagus spear in April and the first vine-ripe tomato in the summer.  I like knowing that my eating is in sync with nature.

These days I’m eating lots of fruit–watermelons, cantaloupes, apples and pears.  They’re part of what nature provides in late summer.  This is not the time for asparagus.  It seems to me that it must do a body good to be nourished by the things that are in season where we live, and that are therefore part of our natural diet.

As much as I am enjoying the end of summer goodies, I’m delighted to see the kale and collards maturing.

Young collards

Young collards

Red Russian kale

Red Russian kale

I brought in the first batch today. I can’t wait to try them.

SAMSUNG

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8 comments on “Transitioning

  1. Bob Braxton says:

    to celebrate and recognize the author of “Cultivating Reality: How the Soil Might Save Us” (Eugene, OR: Cascade Books 2013). Ragan Sutterfield is a Junior MDiv from the Diocese of Arkansas. Virginia Theological Seminary, Dean’s Commentary – Tuesday.

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  2. El Guapo says:

    I’m still trying to wrap my head around kale going from garnish to desirable ingedrient.
    We make a great pasta & mushroom dish on a base of wilted kale.

    And now I want to start growing my own food…

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    • Bill says:

      The popularity of kale has soared. In the past folks here didn’t even know what it was. Now it is one of the most popular things we grow. It has become well-recognized as a superfood.

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  3. Kale is just starting here too. Winter squash is starting to stack up in the cool room. I think tomatoes are slowing down.

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    • Bill says:

      The warm weather things are slowing down here, but interestingly we have more tomatoes now than we’ve had all year. That’s because we lost our entire first planting to blight.

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  4. shoreacres says:

    I’ve got to begin figuring out kale.I just can’t get past “bitter and tough” when I think about it. I don’t even know that I’ve eaten the stuff, which may explain the prejudice. 😉

    Now, collards are something else. They were a staple in Liberia, and a terrific basis for many dishes.

    I’m glad to hear you’re getting some tomatoes. Pickings are a little slim here now, but things will pick up. We’re getting real rain today, and it’s supposed to keep going for a day or more. Everyone is smiling and smiling, and I’m busy harvesting rain from the apartment roof for my plants.

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    • Bill says:

      Kale is a very versatile green. There is no reason for it to be bitter or tough. We enjoy it lots of ways. It is great in soups for example. It seems to be all the rage among foodies this year.

      When I was growing up turnip greens were the only cooking greens we ate. We called it “salad.” (I don’t think I ate a tossed salad until I got to college. Salad here was turnip salad.). I never had collards until moving to Florida. But I love them now. Way better than turnip greens. And, as you say, there are lots of ways to eat them.

      Glad you’re getting some rain. After the crazy wet summer we had, now we’ve gone into a mini-drought. It hasn’t rained for weeks, everything is dusty and seeds aren’t germinating. But rain is forecast for tomorrow. Let’s hope…

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