Sunday, October 10, 2010

Kale

From an evolutionary standpoint, Kale is the grandmother of all cabbage. You might expect such a veggie to be hearty, in a vaguely prehistoric way, and kale doesn't disappoint. Kale consumption is on the uptick in the Unites States, but it has always been a staple throughout Europe. In Scotland, the idiomatic expression to "be off one's kale" means that someone is too ill to eat.

Kale does all sorts of wonderful things for the body, but perhaps the most miraculous is to help prevent macular degeneration. It is also sky-high in vitamins A and C and is a good source of calcium.

Halibut Steamed on a Bed of Kale
(serves 2)

1 bunch kale, stemmed and roughly chopped
1 large onion, sliced into thin rounds
2 small halibut steaks
1 Tbs lemon juice
1 Tbs olive oil
salt and pepper

Arrange onion and kale in a large saute pan. Add enough water to come up the edges 1/4 inch. Place halibut steaks on top. Add lemon juice, olive oil, and salt and pepper. Cover the pan tightly and steam for 5 minutes, or until fish is cooked through. Serve fish on a bed of kale and onions.

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There is plenty of gozo at Rio Gozo Farm. That is JOY in Spanish and joy is one of the most dependable products we have. Gozo is commonly found in gardens and farms. Once you get a little gozo up and going it is very tolerant of most pests, withstands dry periods, and grows with a modicum of fertilizer. After gozo becomes a staple of one's diet, it goes with about anything. Actually folks crave it so much it is a wonder everyone does not have a patch of it growing close at hand. Grab up some gozo and get with the flow.