Well, our gardening season is almost over. Our last workshop was on cover crops and seasonal gardens. We feel it is important to take advantage of each season’s crop potential, making it easier to eat seasonally. My participants have planted mustard, kale, turnips, beets and cabbage. Heidi, with the extension service was at our workshop and gave a wonderful lesson on nutrition. The new food standard recommends 3/4 of your plate be filled with whole grains, fruits and vegetables leaving 1/4 of the plate for meat. Her handout included some wonderful recipes for vegetables; the roasted broccoli was delicious and the kale salad was incredibly satisfying. These new dietary standards recommend three cups of dark green leafy vegetable and three cups of orange or yellow vegetables weekly. I have included the recipe for kale salad.
6 to 7 leaves of kale pulled off the stem and chopped to your size preference
1/2 cup of apple
1/2 cup of toasted almonds or walnuts
!/2 cup of low fat shredded cheddar cheese
juice of one lemon
3 tbsp of olive oil
Toss the chopped kale with the olive oil and lemon juice, combine with the other three ingredients and enjoy. It is scrumptious.s.
When the harvest is gone, our gardeners will sow rye, buckwheat or winter peas to insure that their garden soil is having nutrients restored. Our final workshop is on October 19th