The recent rainstorms may be great for our gardens, but they don’t make for very productive gardening! Much of the Friday gardening class at Roosevelt was on hold for the frequent downpours.
Nonetheless, it didn’t stop us from admiring the amazing crops growing in the garden! So many plants are thriving and nearly ready to harvest!
We did have just enough time to pick some delicious Red Russian Kale for a snack before the rainstorm started up again!
As requested, here is the recipe we used to make a kale, fennel and orange slaw served on sesame seed crackers. Delicious!
1 medium bunch kale
2 tablespoons fresh lemon juice
2 tablespoons hemp oil (we used grapeseed)
3/4 teaspoon fresh orange zest
1/4 teaspoon Himalayan crystal salt
1 cup fennel bulb, thinly sliced*
1 cup orange, peeled, seeded & chopped
8 kalamata olives, pitted & chopped
1 tablespoon fennel leaves, chopped
Destem the kale. You can leave the more tender parts of the stem (toward the top of each leaf) in the salad, but the harder stems toward the bottom of each leaf should be torn out. Tear apart the kale leaves (or use a knife and chop them) into bite-size pieces.
Place the torn kale into a large bowl. Add the lemon juice, hemp oil, orange zest, salt, and nutmeg. Take a minute and massage all of these ingredients together with your hands. Add the fennel, orange, olives and fennel leaves, and gently toss to mix.