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Mini kale harvest

We had a tiny harvest that was plenty for us. It was fun roasting and munching our kale chips!

Note to self: Mix kale in a bowl with 1 tbsp extra virgin olive oil + 1 tsp salt and pepper. Spread them out nicely on a baking tray without any overlapping. Bake at 400°F (200°C) – it usually takes 20 minutes with the kale from the grocery store but our leaves are much smaller so check around 10 minutes!

“Do I still need to water the plants?” the new farm manager asked.
“Nope, it is going to rain in San Francisco…”

I read that kale hibernates in winter. They look more purplish than in October when we first started out. We shall see what happens in a few months’ time. Hope they stay this way and pop new leaves next year!

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