Kale on!

If you lived in Italy, you'd grow and eat tomatoes.

If you lived in Peru, you'd grow and eat potatoes.

If you lived in Mexico, you'd grow and eat peppers.

But we live in the Pacific NW, and one of the things we can grow really well is KALE!

Unlike rhubarb that has a season and is done, Kale is an annual veggie that keeps on giving long into the cool of winter. No need to preserve, dry, or freeze unless you want to because fresh is available about 9 months out of the year.

Kale and its cousin Chard should always be an ingredient in  your weekly meals. Here's a list from Insanely Good Recipes to get you started.

Stir fry, Smoothie, Chips, Soup, Salad, Side dish, Pasta, Pizza, Pesto... pancakes may go a step too far, but you never know.

If you're lucky enough to have an Instant Pot - add a bunch of kale greens to the pot, on top of the steam tray, 1/2 cup water or more to steam, and then set the pressure cooker to 1 minute. That's it. You'll be amazed at how perfectly it is cooked - bright green and ready to eat. 

Get your vitamins straight from Mother Nature.