october at the market
Pumpkins everywhere, small and large, including the white ghost pumpkins that make me laugh. Piles of squash in a jumble of different colors and shapes. The nice young cop who works the market beat standing with his coffee in front of one of the pastry stands, trying to decide between an apple fritter and a bear claw (I think he's working his way
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As for kale: I always use it as a component in other things. As a rule, you can put it in any recipe that calls for spinach, though it needs to be cooked a little longer and doesn't cook down as much. In soups and stews, particularly, that's actually a plus, because it doesn't disintegrate. It also lends itself to spicy dishes, since it's got a stronger flavor than spinach. So, for example, I usually put several handfuls of it in my favorite dal.
It's also good in split pea or white bean soup (like most greens, it goes really well with pretty much any bean), or added to a basic potato soup. I also make this thing that I know only as "kale hodgepodge," which is a one-pot potato/kale sludge that I learned how to make in my co-op days and which I have improved through the addition of bacon. (It's better than it sounds, I swear.)
The most important thing about kale is to get rid of the central rib, which is pretty much inedible. Also, try different varieties of kale; I like the typical crinkly-leaved stuff, myself, but lacinato kale (darker green, smoother leaves) is softer, milder, and generally a little easier to deal with.
I'll post a kale soup recipe to get you started.
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Thanks so much for the advice and the recipes. I'm really glad you enjoyed the eggplant salad! I'll have to think of some more recipes I can reward you with. (:
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