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?
Send us your stories, pictures and recipes.
It is hard to compost seeds, and me, being an impatient composter, I tend to spread my compost before it is totally finished.
As a result I get some volunteer veggies every year.
This year it was primarily squash and tomatoes.
While I generally weed out most of these babies, I left the squash as they were filling a bare spot in garden and there was mulch covering the soil (perfect to keep squash from rotting!)
They grew better than any of the plants I deliberately seeded.
Did you have any volunteers in your garden this year?
Tell us your stories.
Tickets for the next session of Grow Food Calgary are now available.