The garden has rows of one of the best foods ever – kale! Here are two recipes to make the most of this nutritious crop. Tomatoes are still abundant in the tunnel and are delicious for breakfast.

 

Shittake with wilted cavelo nero

 

2 oz fresh shittake mushrooms

Olive oil

Large handful of cavelo nero

1/2 oz butter

1 teaspoon of tamari

Salt and pepper

 

Cut the shittake into thick slices. Cook them in a little olive oil over a medium heat for 4 minutes add the cavelo nero and allow them to wilt, add the tamari, season and serve.

Serves 1

 

 

 

 

Kale Salad

 

 

1 large bunch of kale

1 teaspoon of salt

2 teaspoons lemon juice

2 tablespoons olive oil

1 stick of celery

1 avocado

 

 

Wash and dry the kale as necessary. Fold the leaves in half and slice away the tough stalk (save for juicing or compost). Cut the kale into very fine ribbons. Add the salt and massage gently until wilting, add lemon and massage again. Set aside for 15 minutes. Blend the celery, avocado and olive oil together. Pour over the kale, gently mix and serve.

Serves 4

 

 

Baked tomatoes with rosemary and rye toast

 

3 tomatoes

1 teaspoon chopped rosemary

Olive oil

Salt and pepper

1 slice rye toast

 

Cut the tomatoes in half and put in an oven proof dish. Sprinkle with olive oil, rosemary, salt and pepper and bake in a hot oven 200C for 10 minutes. Serve on rye toast.

Serves 1