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A few dates that I’ve put on my calendar for 2015 and highly recommend them to you:

Health Starts Here

  • Where: Manchester Community College on Main, 903 Main Street, Manchester
  • When: Thursday, January 8th 6:00 to 7:30 pm
  • $20/person, reservations required ( BYOB
  • Sponsored by: Wind Hill Community Farm, Inc. a 501c3 nonprofit organization

The event is a demonstration on healthy eating! It features Alexandra Dilling, the Healthy Eating Specialist from Whole Foods Market, Inc. and Krista MacGregor, Integrative Health Advisor and Coach and Founder of Ki-Elements.  They will present a discussion on healthy eating and will prepare small plates using “Super Foods” and “Nutrient-Dense Foods” that are good for you and that taste good, too.


  • Guacomole and Fresh Vegetables
  • Jicama, Black Bean, and Quinoa Salad
  • Shrimp & Pineapple Ginger Rice
  • Raw Food Chocolate

On Friendly Turf

Part I: Before you sign your lawn care contract…

The Land Heritage Coalition of Glastonbury, Inc. presents the first in a two-part series on sustainable lawn care.

  • When: February 10, 2015
  • Where: Glastonbury Riverfront Community Center, 300 Welles St.
  • Time: 7:00 to 8:30 p.m.
  • Free and open to the public
  • Get the facts about the impact of lawn chemicals and sustainable alternatives
  • Learn about one Canadian town’s approach to the use of chemical pesticides and fertilizers
  • Featuring highlights of A Chemical Reaction, a documentary film followed by expert commentary and questions & answers.
  • Reflections and commentary by Louis Burch, Citizen Campaign for the Environment and Amy O’Rourke, Project Greenlawn in Middletown, Connecticut.

Part II, Sustainable Lawn Care, is April 1, 2015, 7:00 p.m. at Glastonbury Riverfront Community Center

Kale: A Fashion Statement

Cutting kale in my otherwise dormant garden -- New Year's Eve, 2014

Cutting kale in my otherwise dormant garden — New Year’s Eve, 2014

Anyone who knows me, knows that I’m a big fan of kale.  One of my first posts on this blog was about kale and includes a great kale soup recipe. The “KALE” sweatshirt that I’m sporting in the pic was a holiday gift from my daughter. I was a kale fan before it became trendy, and everyone in the world shouted its nutritional praises. While the nutrition is a great feature, that’s only part of the story.  Kale has more staying power than just about any vegetable in my central Connecticut Zone 5B garden.

The plants pictured here in my otherwise empty garden — next year I’ll get my season-extending tunnel covers in place — are Lacinato Kale, Brassica oleracea Lacinato — that I started indoors from seed late last winter and planted in the garden in late spring. They could have gone in much earlier; they are very cold tolerant and could have been direct seeded. I was late getting my garden going last year, but the extremely forgiving kale didn’t seem to mind. Despite begin cold tolerant — actually cold loving — kale grows happily all through the summer without bolting like spinach, arugula, and other lettuces will do. All summer long while I clip the outside leaves, the plant keeps growing taller and producing new leaves from the center.

I’m not the only creature that loves kale, so it’s always a constant challenge to keep away various types of caterpillars (especially cabbage loopers) and white flies. I launch multiple organic assaults on these pests including hand picking, Bacillus thuringiensis, and insecticidal soap, but this meets with only modest success. Mostly, I depend upon the established kale to produce so prolifically and there are enough greens for everyone.

Kale: A Survivor’s Story

Yes, “survivor” is the right word. As I pack in the rest of the garden and mulch it down with leaves, I just smile at the kale and know that it won’t give up for several more months. A frost or two won’t hurt it; nor will a snowfall unless it’s so heavy that it breaks the leaves or stem. The kale you see in the picture above has gone through a number of hard freezes. As long as you don’t cut it while it’s frozen but rather let the sun thaw it normally, it will survive well past the December holidays. I’ve been known to cut it in February.

Almost forgot to mention. If you don’t want to brave the cold weather, kale keeps well in your freezer! When it is at its peak in the summer, I’ll cut many of the leaves, trim away the center stem, chop, steam, submerge in ice water, spin dry and freeze. It will keep nicely in your freezer for about a year. Use as a side dish (see below) or for soup.

Kale: An Easy Side Dish

Kale chips and soup are very popular, but don’t forget one of the easiest kale presentations: steamed or sautéd. To prepare, wash the freshly cut leaves. Trim away the tough center stem, then chop into bite-sized pieces. Steam and serve as you would spinach, but about twice as long. Kale can be tough and needs to be cooked longer to soften it up. Drain well and drizzle with a little balsamic vinegar.

To  sauté, coat bottom of skillet with olive oil and heat until fragrant. Add a few tablespoons of pignolia nuts and heat until just browned. Remove from pan. Add prepared kale and  sauté until tender. Remove to serving dish and sprinkle with browned pignolia nuts. Note: nuts are optional. Also delicious with browned butter rather than olive oil.



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