Kale is one of the best vegetables to add to your diet. One cup of raw kale is only 33 calories but can provide 9% of your daily requirement for calcium, 206% of vitamin A, 134% of vitamin C, and an amazing 684% of vitamin K which is necessary for a wide variety of bodily functions, including normal blood clotting, antioxidant activity, and bone health. It also provides copper, potassium, iron, manganese, and phosphorus and is rich in the eye-health promoting lutein and zeaxanthin compounds (for more information about kale’s power as well as caveats regarding kale and some medications, see http://www.webmd.com/food-recipes/features/the-truth-about-kale).

But are you running out of ideas for cooking the fabulous kale you get from First Light Farm? Are you thinking, “not another stir-fry!”? Looking for some kale inspiration? Check out Diane Dyers’ “365 Days of Kale” blog at http://www.365daysofkale.com/ where you will find recipes as well as her inspiring journey recovering from cancer and supporting her health with kale.

To find her recipes, scroll about halfway down the page. Recipes are listed on the right side. Some of my favorites are Kale-Bean Salad (http://www.365daysofkale.com/2009/02/recipe-dianas-kale-bean-salad.html), Roasted Potato Kale Curry (http://www.365daysofkale.com/2012/03/roasted-potato-kale-curry.html) and her Cornmeal and Kale Spoonbread (http://www.365daysofkale.com/2012/02/recipe-cornmeal-and-kale-spoon-bread.html). Being a garlic lover I usually double the amount of garlic she uses, but other than that have yet to be disappointed with a recipe posted on Diane Dyers’ blog.

If you have an abundance of kale, you can freeze it (http://www.365daysofkale.com/2009/02/freezing-kale.html) to use later in the year. And if you have enough freezer space, consider making quiche or lasagna using kale, freezing it and—voila!—you can dine on a bit of summer harvest in the middle of winter.  (Debra Revere July 2013)

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