It seems like every summer there is a recipe I fall in love with and it becomes *the* recipe of the season for our family. I make it again and again and never tire of it.
Sometimes it’s a perfect side to grilled burgers. Other times it’s an amazing dessert. Last year it was a cherry tomato salad made with basil and feta. The year before that it was a strawberry rhubarb bar cookie. Frequently it involves vegetables we’ve grown in our backyard or ones we’ve enjoyed finding at our local farmers market.
So this year despite my best efforts at using the rain barrel and then supplementing from the hose, our garden struggled miserably through the ferocious heat and drought. The squash and cucumbers were a complete bust. The tomatoes were a disappointment either from lack of fruit or quality. (Who ever heard of sour and bitter cherry tomatoes?)
The saving grace this year was our kale.
Despite the tough weather conditions the kale grew steadily week after week. Enough so that I had to stop ignoring it; the only edible thing in an otherwise sad vegetable garden.
Note: I have grown kale for the past three years and not once had I ever eaten it. I cannot explain this except to say there were other more worthwhile (so I thought) vegetables which consumed my attention. Though our family didn’t eat it we did give a good deal away lest you think I’m completely wasteful.
After making up a smoothie concoction this spring that the girls like just as much as I do, we’ve had it at least once a week all summer long. Full of healthy antioxidants and filling protein, it has been the perfect refreshing afternoon treat or late evening snack after we’ve worn ourselves out swimming.
Hear me now, I’ll ignore my kale no longer!
6-8 large kale leaves de-stemmed and torn
1 cup home-made yogurt
10 ice cubes
1/2 cup frozen strawberries or blueberries
2 bananas (frozen in chunks)
1-2 tablespoons of local clover honey
For best results place in blender in the order listed. Pulse to desired consistency.