I go to the farmers’ market armed with a single bag theory thinking I will surely be limited to a reasonable number of purchases, yet fail every time. I’ve become pretty good at packing that bag which seems manageable while I’m filling it. A few bundles of greens can’t take up all that much space, right?
But then the rainbow carrots look so good, and I can’t pass up a gorgeous head of romanesco cauliflower. Or is it broccoli? A mixture of sprouts, some chard, and baby beets end up in the bag before I’m done and once home I wonder where to begin. There certainly isn’t enough room in my fridge for it all.
The carrots and beets will be fine for a while, and the sprouts will go easily into so many things: my smoothies, salad, omelets, an open-faced egg salad sandwich.
But the kale. Oh, the kale. I couldn’t resist buying three different kinds.
But there’s a method to my madness with kale. It’s easy to think “salad” first, because the kale is fresh. But did you know you can freeze kale? And guess what? It’s not soggy, soft, or looking like something that was lost in the nether regions of my veggie bin when it’s thawed and ready for use, either. In fact, you can use it frozen. More about that later.
Let’s talk salad for now.