Wednesday in the Garden

Glenn and others hauled a lot 
of garden soil and mulch

We haven’t posted any garden happenings for a while, but spring busyness has been the order of the day.  Enjoy these photos documenting the last several weeks.   And find a bonus recipe at the end for using the last of your winter kale. 

Cathi cleaned up around the 
Rose Arbor at the garden
entrance. 

 Whitney, Peggy and Cathy getting beds 
ready for spring plants

We really can grow spinach in Florida

The last of winter’s kale

A mega-turnip

Janis and James marked the
forest garden pathways by
lining them with bamboo.

Lisa and Joanne working on
Forest garden pathways

Kale and Butternut Salad 

1 1/2 pounds butternut squash, cut into 3/4 inch pieces (about 6 cups, no need to peel—really, try it.)
Three thick cut bacon strips, cut into 1 inch pieces

3 tablespoons extra-virgin olive oil, divided

Salt and pepper

1/3 cup pecans

2 tablespoons maple syrup, divided

3 tablespoons red wine vinegar

1 1/2 tablespoons Dijon mustard

One large bunch kale (about 1 pound)

Three scallions, thinly sliced

1/4 cup crumbled blue cheese (or feta)

Heat oven to 400°. Cover a sheet pan with foil, add squash and bacon with 1 tablespoon olive oil and a sprinkle of salt and pepper. Toss to distribute oil and seasoning, then spread evenly on sheet pan and roast for 25 minutes. Toss the pecans with half tablespoon maple syrup and season with salt and pepper.  When the squash has roasted for 25 minutes top with the pecans and roast until the squash is golden and tender, and the bacon is crisp, and another 5 to 10 minutes. Remove from oven and cool slightly.

While the squash is roasting, wash the kale and strip the leaves from their stems, then cut or rip into bite-size pieces.  (Compost the stems.) Scrunch the kale with your hands until it is tender. In a large serving bowl, stir together the dressing—vinegar, mustard, remaining one and a half tablespoons maple syrup, and remaining 2 tablespoons oil.  Add the kale and toss until it is well covered in dressing and set aside.

Once the squash is slightly cool, scrape everything from the sheet pan, including some of the bacon fat, into the bowl with the kale. Toss gently to combine then top with scallions and blue cheese. Season to taste with salt and pepper. Eat at once or at room temperature. Leftovers warmed in the microwave for one minute are great for lunch the next day. Optional additions could be fresh apple slices or grapes, or dried cherries or cranberries.