The Kale Vacuum

Last night I taught the thirteenth class of my last ‘food literacy and cooking skills’ series. By the end of May I will have completed 2 sessions – 4 series – 16 weeks of classes. Each group of families has taught me as much as I may have taught them. And last night’s group was no exception.
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Salad Salad Salad

Spring is here! Or maybe it’s almost here. What a sec. How will I know when spring has arrived?

For some, it’s the morel or the fiddlehead or the elusive ramp. For others, its the beading red-head of the radish, the curls of the first salad greens or the herb garden taking a stand. No matter you stance, for me, when I think of spring … I think of salad.
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The Last Dance with Kale (weekly menu 27)

Kale. Kale. Kale.

I love you so much and you leave me so soon. It feels like yesterday when you arrived out back on our raised bed. And now you look so frail, so overly-eaten and enjoyed. It’s only a matter of time before we consume you completely and await your return in the early winter. I know we could spend our lives together. I know you grow year-round, but there’s something about you that screams “winter.” So forgive me for skipping over your summer season. Consider it an act of joy and appreciation that we feast upon you all week long!
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Winding Down Winter (weekly menu 26)

Eating seasonally provides each and every one of us a cornucopia of awesome fruits, vegetables, fungi, meats and herbs. There is a spectrum of course. Some folks avoid “fresh” tomatoes in the winter and others dry their summer herbs to use the rest of the year. I would put us somewhere in the middle. We freeze summer produce and herbs, and never buy “fresh” summer produce in November or February. Though, with winter winding down here in the Northwest, I must admit I am truly tired of winter’s offerings.
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Edible Portland, Spring 2010

Edible Portland, Spring 2010

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