I had a bumper crop of kale and garlic this year, so I got creative in the kitchen and made “kale pesto”.
I blended up kale, olive oil, 2 garlic bulbs, lemon juice, salt, nutritional yeast and a handful of basil (for pesto’y flavour).
I stirred this into my morning steamed veggies, on noodles and potatoes for the kids and managed to use up a ton of kale in the process!
How do you cope with your produce windfalls?
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