Wow, that was a quick change in weather. We jumped from winter into summer and my vegetable and herb plants are just sooo happy. You can see them grow from one day to the next. I planted a new variety of kale this year. It is called Tronchuda kale or Portuguese kale and its claim to fame is that it is heat resistant. The leaves look like lily pads and are sweet and mild flavoured. Unlike other kales, Tronchuda resists the summer heat very well. It is a Portuguese favourite used in the national dish a soup called Caldo Verde. We have been eating kale the last week because I jump started the season by starting the seeds under my grow light and they will be a regular in my garden.
Don’t forget to buy some herbs and plant them wherever you can. It will make such a difference in your cooking and also the pesto you are going to make for the long winter!! (Not to worry, I will remind you later.)
Asparagus with Green Dressing
Asparagus is one of the easiest vegetables to cook with lots of flavour. I like to add a dressing for extra flavour and color. The recipe calls for spinach in which I didn’t have enough from my garden so I added the extra amount using the Tronchuda kale.
1 lb fresh asparagus washed, with tough ends broken off
Salt and pepper
1/4 cup sunflower seed or olive oil
Preheat oven 350°F.
Place the asparagus on a parchment lined cookie sheet and pour the oil on top of the asparagus. Roll the asparagus back and forth until all the spears are covered in oil. Sprinkle with salt and pepper and place in the oven. Bake until crisp, tender about 10 minutes. Meanwhile make the dressing.
Green Dressing
2 cups spinach
2 green onions or green garlic
2 cloves garlic
1/3 cup olive oil
1/4 cup organic apple cider vinegar
3 Tbsp maple syrup or honey
Salt and pepper to taste
Place everything in a blender and blend. Just like that, all done. You have your dressing which you can serve on the side with the asparagus or pour it over top of the asparagus before serving.
***This dressing is excellent for a salad.
