From The Organic Kitchen Garden 2015 wall calendar by Ann Lovejoy — Crisp, crunchy, and flavorful, cool-season greens have been winter staples for centuries. With the protection of cold frames or plastic tunnels, kale, chard, and cabbage can be harvested all winter, even in the snow. For variety and good looks, plant rainbow chard or Bright Lights Swiss chard, both of which produce vividly colorful stems in shades of raspberry, coral, peach, and salmon. The crinkled foliage holds up well into the cooler months and can be sautéed, steamed, or stir-fried.
The best of Raw food – or any food, for that matter – is the sourcing of high-quality, seasonal, local (when possible), organic ingredients.
Frisée and Fennel Salad
6-8 cups frisée lettuce
1 small fennel bulb, thinly shaved
1 cup roughly chopped walnuts
½ cup roughly chopped
Delicately toss all ingredients with desired amount of dressing until well combined. Season with salt and pepper to taste. Garnish with extra walnuts, cranberries and dressing if desired. Serves 4-6.
¼ cup balsamic or cider vinegar
or any good-quality vinegar
½ cup pure maple syrup
2 tablespoons lemon juice
2 tablespoons finely minced fresh basil
1 cup olive oil
Whisk together vinegar, maple syrup, lemon juice and basil. Add olive oil
and continue to whisk until dressing
is emulsified. Add salt and pepper
These gorgeous veggies are paired with delicious, accessible recipes by well-known master raw food chef and best-selling “cookbook” author Matthew Kenney. www.matthewkenneycuisine.com
This is a wonderful blog post featuring Lynn Karlin’s photography.