How to Eat Sea Kale

I’ve got lots of photos for a Garden Update, but I’ve been too busy working in the garden to blog about it! Our friend Jerry was helping install some things for us today, and looking at the backyard and sweeping his arm out, he commented, “This is the terrestrial equivalent of beach front property.” Minutes later the train went by and deafened us with its supposedly no longer allowed horn. “And that would be our fog horn,” I laughed. 😉 Until that quiet zone takes effect, it always reminds me of Admiral Boom in Mary Poppins.

Anyway, while I get caught up on cardboard boxes, wood mulch, and the still arriving bulbs and perennials, David and I have been loving our sea kale. We very much enjoy the leaves sauteed in a cast iron skillet with Egyptian walking onions and then served over quinoa — so much so that we’ve not even tried the broccoli like flowers. This plant is almost too pretty to eat, except if I don’t harvest it, then it shades out my lilies, squash and Veronica. So eat it we do! For those unfamiliar with sea kale, here’s a great article detailing all the many ways you can eat it from raw to cooked, any and all parts. If you grow nothing else, this perennial veggie will reward you with lots of food before late spring and summer greens really get rolling. Enjoy the article!

Chives, sea kale, elecampane, grape vine and the beginnings of good bug mix flowers.