Our wwoofing host asked us to start baking some fresh bread on the regular, which is one of my favorite things to do, so what a wonderful request! As the first loaves we made were ready to go in the oven tonight, we started to put together what became a scrumptious meal to accompany the bread. I picked some fresh kale from the garden, while Rosie fancified some left over cooked beans and rice.
Bean and Brown Rice Stir Fry with Chickweed
Kale, Onion, Mushroom and Parsnip Stir Fry
Raw Kale Salad with Ginger, Garlic, Carrot and Mustard
Fresh Baked Bread!
Raw Kale Salad with Ginger, Mustard, Garlic, and. Carrot
I’ve tried to make raw kale salad before, and it always turned out a bit, well, nasty. It tasted too green and like grass. What I learned tonight (which, somehow, no one ever bothered to mention before), is that it matters what kind of kale you use! Use curly kale. The only other kind I have tried is Russian kale, and I don’t recommend it (to eat raw, cooked its delicious!).
Ingredients: (measurements are an estimate here)
One bunch curly kale
1 tbs vinegar (I like balsamic)
1 1/2 tbs olive oil
1/2 inch ginger root, pealed and chopped
1 1/2 tsp mustard
2 cloves garlic, minced
2 carrots, grated
Salt and pepper to taste
-wash, dry, and strip kale from stems. tear into smaller pieces
-add all ingredients except carrots into a bowl and massage kale with your hands until leaves are soft/ have lost toughness
-add grated carrots, mix and enjoy!
We experimented a bit with the different loaves of bread, and haven’t tried them all yet, so I’ll add recipes and how they turned out later.
And Rosie made the other dishes, so she’ll add those.