HUMBLE WINTER VEGETABLES TELL A STORY

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Kale, or to use its botanical name Brassica oleracea L. var. acephala, belongs to the Brassicaceae family. It is considered closest to the wild brassica plants. Wandering Celtic tribes most probably brought knowledge of its use to Northern Europe from the Mediterranean regions where it was cultivated even before the middle ages or long before that. These days it is a popular autumn and winter vegetable for the kitchen garden. It grows easy and is a pick and come back plant, it does not crop and leaves can be taken as needed. The Kale plant is full of vitamins, minerals like calcium or potassium, and it is said to be very beneficial, all though people with certain medical conditions should only eat it in moderation. Kale is also high in oxalic acid but that can be reduced during cooking.

A traditional dish in Ireland is called ‘Colcannon’, it is a mixture of mashed potatoes and kale. At Halloween it is served with sausages. I cannot remember ever having had kale in Belgium, not the present day kale as we know it here, but we did have ‘boerenkoolstampot’, this was a dish made using a very large dark green type of curly cabbage which was used in a similar way to Colcannon. It was mixed with mashed potatoes and served with fried bacon or worst. It was consumed when it was very cold. I remember seeing these dark green cabbages in our garden, covered in snow.

Beat leaf, or chard as it is known (Beta vulgaris) is a plant belonging to the family Amaranthaceae. I find that interesting, to think that chard belongs to the same family as the Amaranth. It is also full of vitamins and minerals, Iron being one of them. Chard was already grown 2500 years ago in the Middle East and spread from there all over the Europe and America. Again Chard is said to be high in Oxalate, the older leaves having a higher content than the younger leaves.

This season I have grown a Russian red kale, but decades ago we used to grow curly kale and ate from it all winter long. I’m also growing swiss chard in smaller numbers (only three plants).

This type of kale grew extremely well and so easily. It took very little attention or looking after. At some stage during the summer though I had to take off many caterpillars, and they did eat a good bit of the leaves but I had grown extra plants just for that reason.
  • Swiss chard
    Swiss chard
  • Red leaved chard
    Red leaved chard
I did not grow much chard and when preparing a dish I only add a leaf here and there to an assortment of green leaves.
  • Two different types of young kale plants
    Two different types of young kale plants
  • Red Russian kale
    Red Russian kale
  • Typical kale and chard harvest for one meal
    Typical kale and chard harvest for one meal
  • Chop it up
    Chop it up
  • Braise it in a little coconut oil, add pepper and salt
    Braise it in a little coconut oil, add pepper and salt
  • After a few minutes ~ Serve
    After a few minutes ~ Serve

Kale and chard is not only easy to grow, it’s very easy to cook and delicious too. Full of vitamins and minerals and adds a lovely fresh dimension to any dish. Today I made meatballs and mashed potatoes to go with this great greenery, it was a success with Ian. While washing these greens I had to rescue two earwigs and three shield bugs! Thank goodness I discovered those before cooking! They continue to live happily in the garden 🙂

27 thoughts on “HUMBLE WINTER VEGETABLES TELL A STORY”

    1. That sounds interesting David, So sea kale is a sea vegetable is it, I am not yet familiar with it 🙂 Thank you for you kind comment and the huge hugs, something that we all have to miss at the moment!

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    1. Sounds nice, thank you for drawing our attention to this. Personally I am only coming to this – to adding items to the garden to keep the interest and add colour during the autumn and winter. I will check that out.

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  10. Who knew that kale has such an interesting history, going back to the Celtics! I love being able to still have fresh kale in the colder months of Fall 🥬 It’s always nice to have fresh greens alongside heavier dishes.

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