Some are calling it the future of farming — a technique that will provide local fresh produce year-round in the Twin Cities. Right now lettuce, kale, and herbs are ready for harvest in St. Paul.
Throughout the years I’ve both developed my own recipes and altered already existing recipes. It’s rare that I make a recipe exactly as written, and it’s a fun creative outlet to play around in the kitchen and make something that tastes great.
A new year brings new foods for us to buzz about. In fact, it seems like every year we are told to add something new to our diets — and cut something out.
Every day, magazines and television shows are talking about a new superfood. Blueberries and spinach have had their time to shine and now the spotlight is on kale. It just so happens that I like kale a lot and try to incorporate it into my diet as much as possible.
Recently I talked about feeling the winter blahs and getting stuck in a rut of unhealthy dinner choices. It was time to incorporate some healthier ingredients into my dinners and I figured greens would be a good place to start.