Tag Archives: kale

When Corn Salad is not Corn Salad

Valerianella locusta illustration by Thomé (1885) showing the plant, flower, and seed.

There is plant called

corn salad


Which is not the same thing as a

corn salad



Not the same thing at all.

Corn Salad also goes by Mache, Doucette and Raiponce …yes, that translates to Rapunzel!


Walter Crane illustration of the Brothers Grimm fairy tale. Was she so named because her hair grew like a weed?

Evidently, it’s called corn salad because it’s a weed in the corn – which is any grain back in England. People use to gather it in from the fields,  and not actually grow it in their gardens. Ordinary people, that is.

Thomas Jefferson grew it in his gardens at Monticello.


Thomas Jefferson – not ordinary

Louis XIV also grew it in his garden


Louis XIV – the Sun King – very NOT ordinary!

I’m really tired of KALE


So perhaps Corn Salad – or Mache or Doucette or rapunzel  could be next Arugula…





Filed under Summer

Expiration Dates

Expiration dates

… Christmas rather peters out at Twelfth Night or Epiphany,   even for those of us who have managed  to keep it going THIS long.

Although, technically, you might continue the Christmas Season until February 2nd – Candlemas – The Presentation of Jesus to the Temple –


Candlemas  is  also 40 days after Christmas.and the official official end of the Christmas season. So, my  door wreath is staying up as long as it doesn’t look shabby or it’s February, whichever comes first.


I bought new toothpaste and there was an expiration date on the box… toothpaste has an expiration date?????? Best by Au 17….I’ll be sure to use it up by then. It’s marked on the the end of the tube, so  I’ve been missing this for quite some time.

toothpaste barcode

See how subtle it is – and once you turn that end under…


barcode – hidden from view


Shrimp was on sale and it was too cheap to leave behind – the post-holiday good news!

shrimp ring

I ate  ½ as shrimp cocktail (is it true that fruit and shrimp cocktails are Prohibition stories????) as a starter for my supper. I then has some spaghettini  with olive oil and the rest of the cocktail sauce as the dressing for the pasta, and then a salad  of arugula dressed with  blood orange olive oil  and honey ginger balsamic vinegar. The rest of the shrimp (and the leftover spaghettini) will be my fritteta supper for tonight.

Hot chocolate with marshmallows as my dessert.

The shrimp Penaeus vannamie was farmed  in Viet Nam.

Shrimp also has an expiration date, which seems right…Shrimp(frozen) best by 03-11-2018. Beat it.


Mac & cheese – the store brand natural style (that means I bought it in the Natural Foods aisle, implying as it does that most of what they offer is neither natural nor food)  was on sale, so another semi impulse purchase.   I checked those boxes every which way, and could not find an expiration date.

mac-cheese box

I wanted to use up the last of the plain yoghurt, which was close to the end AND had been open several days, as well as the beginning to be a little too limpish to want to eat salad-wise salad greens, spinach and kale. This time of year probably  as many greens get tossed into soup and other hot foods as actual salads, maybe more.

Cooked the pasta, added the yoghurt, cheese powder and the greens – popped it into a baking pan (no-stick, saving the trouble of having to grease it up), and sprinkled the top with same grated cheese (I also had had the very dregs of a bag of sweet potato chip to use as a crunchy topping. I even remembered them – and noshed them down as I was waiting for the water to boil…..so close…..then I put the pan in a 350° oven for a little while just to finish cooking the greens and to brown the top.

I made a double batch, so not only did I have both supper and lunch, I also have freezer treasure.


Life hacks – sounds like something you’d wish the cat didn’t do….but there’s been  a workplace wave of microwave egg in a coffee cup. I haven’t tried this at home because most of my coffee cups are not the standard up and down, but hand crafter pottery and narrower at the top the bottom which leads to….. extraction issues

coffee mug handmade

Many of my mugs are more like this, and no 2 alike.

micri eggstep-by-step.xxxlarge_2x

This is how to make an omelet in a coffee mug

BUT – I was looking for something new for my morning oatmeal.So I added the egg to my oatmeal, instead of in a coffee cup. Like putting a poached egg on top of your hash….

I microwave it …so – I microwave ½ c regular rolled oats w/ 1 cup water for 4 minutes (instead of 5) on 50per cent power. Take it out and  make a little basin in the middle of the bowl – there’s often one there naturally – crack the egg and drop it on top of a pat of butter and then back in the microwave for another minute on high (sometimes a minute 30) and then sprinkle liberally with salt and freshly ground black pepper.

A nice warm way to start a cold day.


You’ve been hacked – but the good hack, not the evil hack,



Filed under Christmas, Eating

Cranberry Season

The magazine stands are  full of


The most wonderful time of the year!

Pumpkins! Turkeys! Cranberries! Cranberries! Cranberries! Especially the cranberries!!!!!!

Having spent most of my life in Plymouth County, where cranberries are the leading agricultural commodity, I’m a major fan-girl.


Cranberry Sauce. Cranberry Compote. Cranberry Chutney. Cranberry Tart. Cranberry Cake. Cranberry Sauce IN Cake, seriously in this Outrageous Chocolate Fudge Cranberry Fudge Cake from Ocean Spray, which Beth, who drinks kale with chia seed shakes for breakfast (yes, CHIA, as in chi-chi-chi- chia) and all sorts of other healthy, hale and hearty foods  chia petrecommended and made and shared…outrageously glorious cake!

This is the picture from the Ocean Spray site -

This is the picture from the Ocean Spray site …it tastes as good as this looks! Maybe better…..

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Filed under Autumn, Thanksgiving

Salads, Dressing

Claude Monet Jar of Peaches

Why did the peach blush?

Because it saw the salad dressing!

 There are so many things that can be salad…..really – like

Potato to make Potato Salad

Potato to make Potato Salad

Tuna for Tuna Salad (this tuna is named Charlie)

Tuna for Tuna Salad (this tuna is named Charlie)

Fruit in fruit salad

Fruit in fruit salad

even kale can be a salad

Kale and Chickpea Salad

Kale and Chickpea Salad

But the mostest salad I’ve eaten in my days is a lettucey, leafy greens base with stuff in/on/around and topped with


Dressing that increasing came in bottle form…..

Ken's Blue Cheese Salad Dressing is on of my faves...it reminds me of steak and baked potato and a side salad. Now I mostly eat if without the steak and I'm as likely to put it on the potato as the salad. Also good on the sandwich made from the leftover steak - a thing I did not know existed in the world until I moved out and away from 4 brothers - in a sandwich with sliced tomato the next day for lunch

Ken’s Blue Cheese Salad Dressing is one of my faves.

Ken’s  reminds me of steak and baked potato and a side salad. Now I mostly eat it without the steak, and I’m as likely to put it on the potato as the salad. But when there IS steak it is also good on  leftover steak – a thing I did not know existed in the world until I moved out and away from 4 brothers – in a sandwich with sliced tomato the next day for lunch. Excellent good, in fact.

Jars replace bottle in the late '80's and '90's as even better salad dressing.

Jars replace bottles in the late ’80’s and ’90’s as even better salad dressing.

My son is a ranch Dressing lover, so this was on our table for years......

My son is a Ranch Dressing lover, so this was on our table much of the ’90’s

But this is the ranch dressing he really wanted, so these packets were part of our pantry for years...

But this is the Ranch Dressing he really wanted, so these packets were part of our pantry for years…

Newman's Own is my current bottle of choice. Bottle are convenient to carry to work for lunch salad.

Newman’s Own is my current bottle of choice. Bottle are convenient to carry to work for lunch salad.

The supper salad – the home game, versus the away game lunch salad – was increasing dressed in the bowl, like I was taught in ’60’s, but with more variety, like in Red, White and Blue Salad, which I had thought I had already shared, but it’s not showing up here when I searched for it…so here it is, possibly again


2 cups red cherry tomatoes (or grape tomatoes or big ole vine ripened tomatoes, chopped and equal to the grapes)

2 cups white grapes

Optional: ½ cup roasted and chopped nuts


         1 Tablespoon Blue cheese

1 Tablespoon wine vinegar

3 Tablespoons yoghurt

2 Tablespoons oil

1 garlic clove

½ teaspoon smoked paprika

  1. Put all dressing ingredients in blender and blend (use a food processor if you prefer. Creamy, rich, tasty goodness.
  2. Put aside.
  3. Wash and dry the fruits. Cut the cherry tomatoes and grapes in half over the bowl you toss them into.
  4. Top with the dressing and mix.
  5. Top with chopped nuts if you prefer.

Dorry Baird Norris. Sage Cottage Herb Garden Cookbook. The Globe Pequot Press. 1991, 1995. p.267

Sage Cottage Herb Garden Cook Book by Dorrie Norris

Sage Cottage Herb Garden Cook Book by Dorrie Norris

Mason jars are good to mix salad dressing in - NOT the salads, which need bowls or plates.

Mason jars are good to mix salad dressing in – NOT the salads, which need bowls or plates.

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Filed under 1990's, Summer, The 1980's

Collard Greens

Kale, Kale, Kale

Kale Pesto.

Kale Chips.

Guac-KALE-mole (and no outcry in the New York Times? Puh-leeze!)

Kale this and Kale that yadda yadda do da.


You’d think it was the only leafy green in the world.

I’m not a kale hater, but it’s NOT the only green in the Garden.

Last week, my head was turned by….

Collard Greens.


Back in the day, the English called these pretty babies Coleworts. ‘Collards’ is a dialectal variation of the word, the variation that stuck.

Great, big, beautiful, cut that very morning collards. A foot long in leaf and nearly as wide.


Hello, beautiful.

Collards are the the Jan Brady of the Greens World.


“Marcia Marcia Marcia” – just like collards say “Kale Kale Kale”

They do not make the back cover of Cook’s Illustrated. Their Spokes-model is Huck Finn. They are not artisanal. No one seems to be making Guac-Collard-mole, thank you, thank you very much.

Any how,

at the Plymouth Farmer’s Market  I saw a bunch of collards greens, among many bunches of collards

……my eye was caught.

My thoughts were spinning .

Like “Where the heck is my Victory Garden Cookbook? Collards and Rice would be very nice.”

Collards and Rice, easy-peasy to make. Collards, rice and chicken broth.

AND I had just made broth by tossing a rotisserie chicken carcass into the slow cooker with assorted bits and bobs of veggies too few or too far gone to otherwise be on the table, which then got to give up their goodness before they gave up the ghost.

Collards and Rice is really simple. Heat broth, add rice, add chopped collards and cook until done.

But I also don’t have my own pots and pans and bowls right now, so I need some measurements and proportions to work with. A little Google time online, and sure enough, someone else had adapted this same recipe, so this is my adaptation of another adaptation:(Collards and Rice: A Magical Combination  November 8, 2010 by http://www.sunsetparkcsa.org/?p=94)

Collards and Rice
Adapted from The Victory Garden Cookbook

Serves 6-8

4 cups chicken broth  (you can use water, or only part broth or add a piece of bacon or 2 or add a little butter)
2 cups long-grained white rice
6 cups loosely packed cups cleaned and chiffonade  raw collard leaves – cut out the ribs roll and slice. If the leaves are really big, randomly hack away. they shrink in the cooking. I put the cut bits in a big bowl and measured them out by the handfuls…6ish handfuls = 6 cups in my world today.


Freshly ground pepper

Boil broth; add rice. Bring back to a boil. Stir and add the collards, handful by handful, stirring constantly. Cover, bring to a boil, reduce heat, and cook until the rice is done, approximately 20 minutes.


Rooster Sauce

Season to taste. (this is where the pepper comes in. Or Tabasco or other hot pepper sauce .I’m loving Rooster sauce right now)

I love this book - Marian Morash is wonderful!

I love this book – Marian Morash is wonderful!


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Filed under Influencers, Recipe, Summer


Kale is one of those vegetables that is never out of season, or it least so it seems. It is often the the workhorse green, and only recently has gotten trendy.

Kale - this is the curly kind

Kale – this is the curly kind

Tuscan or black kale

Tuscan or black kale

It seems that the words ‘kale’ and ‘chips’ are now partnered, like ‘potato’ and ‘chips’  or ‘fish’ and ‘chips’ or even ‘wood’ and ‘chips’……

Kale Chips from Wiki How

Kale Chips from WikiHow

Since you might very well have kale on hand right this minute…here are some suggestions from what I’m reading right this minute.

Good with

  • Garlic – lots of garlic
  • Something sharp – lemon juice, vinegars
  • Something mellow – olive oil
  • Red pepper flakes, hot pepper sauce
  • Bacon – just a little – or other strong sausages – linguica and chorizo are very good
  • Smoked paprika and smoked salt
Vegetable Literacy by Deborah Madison

Vegetable Literacy by Deborah Madison

from Deborah Madison. Vegetable Literacy.Ten Speed Press: 2013. p. 134.


But when I think of kale, I think of potatoes…like Colcannon or Caldo Verde. Not the trendy kales, the traditional ones.

So here’s a soup that right anytime of the year, and is all but guaranteed to make any day better.


3 TBL olive oil

8-10 garlic cloves, minced (or just use the whole head)

¼ – ½ teaspoon red pepper flakes

2 Quarts vegetable stock (or water)

4 cups peeled and finely diced potatoes (about 4 medium – she calls for waxy potatoes, which will hold their shape, but I also like it when the potatoes give up their shape…)

1 # kale, washed and stripped of the nasty rib (DM says, “It’s as tough as rope and will never get tender, ever.”) and chopped or cut into ribbons

1 teaspoon salt (used a smoked salt to change it up or if you’d like less garlic)


  1. Heat the oil in a pot large enough to hold everything by the end over medium heat. Add the garlic and red pepper flakes and cook 1 minutes. Do not let the garlic get as all brown. It should smell good (it should smell GREAT) – you’re infusing the oil to help those flavor compounds carry.
  2. Pour in the stock (or water), raise the heat to high and bring to a boil.
  3. Add the potatoes, lower the heat and keep at a lively simmer. Cook the potatoes for 15 minutes.
  4. Stir in the kale and the salt and cook 15 more minutes.

Serves 4-6 as a main course.

Adapted from Jeanne Lemlin. Simple Vegetarian Pleasures. HarperCollins, 1998. p. 119.

Simple Veg Pleasures

There are 2 covers for this book...of course I can't remember which one is mine, even though I looked at it 3 hours ago and I've owned it pretty much throughout this entire century

There are 2 covers for this book…of course I can’t remember which one is mine, even though I looked at it 3 hours ago and I’ve owned it pretty much throughout this entire century

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Filed under Books, Recipe