Our second fall of gardening has begun. We've already cycled through some of the plants (the first set of broccoli was eaten by deer; the second batch struggled; and Ashley decided he had planted the collards too early--they were eaten up with bugs). All that to say, our lettuces and greens are doing well!
Recognize this bunch of greens?
It's the top of a bunch of radishes. Although radishes are fun to pull (we love pulling root vegetables around here), we're not really fans of consuming very many. So we ate a few, gave away some and then treated the goats with the rest. The color is beautiful though!
We have at least four types of lettuce growing. Yum! I've been eating salads every day (inspired by reading Eat to Live and watching Forks over Knives). Fresh lettuce from the garden is so much better than the stuff we can buy in the grocery store--and I know this hasn't been treated with any chemicals.
We're also growing kale after enjoying the free kale we found along the highway in front of our house (strange, I know...but we live in a big farming area and trucks roll by all the time loaded down with boxes of produce--and occasionally stuff falls off at our house).
Our favorite way to eat kale is making kale chips. There are a lot of recipes out there for this easy, nutritious snack. Basically you cut the kale up, removing the ribs. Toss with olive oil and salt (not too much--I usually use my hands to evening distribute the oil) and roast in the oven (one recipe says 275 degrees; I've also done 350). I use my wire rack on a cookie sheet method (how I make fries, too), which eliminates the need for turning the chips. The chips are done when they're crispy, around 10 minutes, depending on the temperature you selected.