Today the Little Diggers harvested the golden hubbard squash (aka space-alien-orange wrinklers) and the pumpkins from amidst the tangle of the largest compost bin. See slide show below.
Click to enlarge and choose full screen for a large slide show.
The excellent and cute tiny diggers also harvested their bean poles, scarlet runners (very large!), golden and green/red tomatoes, while the grownups transplanted two kinds of kale (scarlet and green) and planned spots for more brassicas (cabbage family).
Lots and lots of kale means lots and lots of kale chips! Yum!!
Recipe below*.
The bigger diggers then tried to barter some land from the little diggers (in exchange, as it turns out, for candy on Hallowe'en) in order to find enough space for all the cabbages that are going in garden beds in the next four weeks. Wow, those cabbage-non-eaters drive really hard bargains!!
It was super fun and relaxed today.
Note: The final little diggers lesson of 2011 will be at the end of October for the pumpkin carving!
Other news:
Winter rye has sprouted tall and lushly under the remay cloth (foiling sprout eating birds) and the grapes over the gates are already being nibbled by visiting night raccoons (try yodelling at them if you're a midnight yodeller; just might work.)
Kale Chips - the newest snackfood craze
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From another good recipe site
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KALE CHIPS Recipe
Quote from above site:These chips are so fabulous you will never need regular chips again. Dried kale is surprisingly filling and these nutritious and rich chips are a meal unto themselves.
Each of the following recipes uses about 1 head of green kale. Ruffles have ridges- therefore curly kale holds the flavor best. Wash the leaves well; do not use a leaf if it has those little bugs that like to stick to the backs of the leaves. Don't use the woody stems. Tear large bite-sized pieces of the leaves into a large bowl and pour a sauce (recipes below) over the kale, massaging with your fingers until the kale is thoroughly saturated.
Spread saturated kale pieces onto dehydrator trays with teflon sheets and dehydrate at 105° for 12- 15 hours. The leaves shrink and should emerge crispy. (regular oven temperatures are suggested below)
No dip needed for these chips, but a side of cherry tomatoes or sliced cucumbers helps wet the whistle.
Hummus Kale Chips Light and lemony. • ½ cup sprouted pumpkin seeds • optional: ¼ cup sprouted sesame seeds • 1 clove garlic • 2 stalks green onion • 2 stalks celery • juice of one lemon • ½- 1 teaspoon cumin • ½- 1 teaspoon cayenne. Grind seeds well in coffee grinder. Chop all other ingredients and blend together in food processor. Follow directions (above).
Sesame Kale Chips Call these Dragon Wings for their fire-breathing Asian flavor!
• 1 cup sprouted sesame seeds • 2 medium plums (pitted, about ¾ cup chopped) • 1 stalk celery • 1 clove garlic • juice of ½ lemon • ½ cup chopped onion • 1 inch fresh ginger root, minced • Cayenne to taste. Grind sesame seeds in coffee grinder. Blend all other ingredients in food processor, finally adding ground sesame. Follow directions (above).
Fat Free Kale Chips You will thoroughly enjoy this amazingly delicious fat free version!
In the Vita-Mix, blend the following ingredients well without water (use the tamper): • 1 medium small zucchini • 1 large red, orange or yellow bell pepper • ¼ cup chopped onion • 2 stalks celery • juice of ½ lemon • 1 teaspoon cayenne pepper or to taste. Follow directions (above).
More Kale Chip variations/using oven instead of dehydrator
Recipe 2
Recipe 3
Recipe 4
Video 1: Easy low heat Kale chips.
Cute four year old makes red-pepper garlic kale chips: Video 2
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Fun was had by all today. What a wonderful garden! Thank you everyone.
Best, Jen
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Recipes, ideas and gardening tips and tricks all welcome from DIGS members, friends and neighbours.