It’s easy to round up a crew of students after school for garden exploration. This latest group was interested in what was still growing. They were mostly interested in grazing on raspberries which are still producing in abundance. Our summery crops are becoming a fading memory, but our kale, beets, carrots and potatoes are continuing to grow in the waning October light.
Kale salad astounds with its ability to morph into palate pleasing deliciousness. Last week I discovered a new one at a restaurant in Woodstock, Vt. It had just the right balance of lemon, olive oil, tender kale leaves and, in this recipe, a bit of parmesan cheese. Additions to the basic recipe for kale salad are only limited by the imagination of the chef. Last week, these “After School” kids made a delicious salad, adding to the tang with some fresh Macintosh apple chunks.