It's Off to Work We Go: This Weekend!

Work off that Halloween candy this Saturday, November 2nd, at the Longfellow Learning Garden's annual work day. Volunteers are invited to stop by any time between 9am until noon. Come for a few minutes or stay for hours--we can use the help. The weather is supposed to be nice, so what better way to spend your Saturday morning than outside in the garden?

We will need all able-bodied men, women and children to help haul compost, clean up perennial beds, organize the shed and greenhouse and build compost bins. Refreshments will be provided. (We promise: No candy.)

Speaking of refreshments, all those who attended the Pasta Supper at Deering High School were treated to some of the garden's recent harvest of greens and radishes. And recently, Ms. Chiodo and her pre-K class made kale chips from the cruciferous vegetable that was planted by her class last spring. During these cooler months when few fresh vegetables can survive the chills, kale is a hardened fighter and makes for a wonderful healthy snack, sprinkled with a little salt and baked in the oven.


Here's a little recipe:

1. Preheat oven to 350 ℉.
2. Carefully tear the kale leaves off of the stems and break them up into pieces. The pieces will shrink in the oven so don’t make them too small. Wash the leaves and then pat them dry.
3. In a large bowl, sprinkle your kale leaves with olive oil and a mixture of seasonings--a little salt, and whatever else sounds good to you--rosemary, garlic, sage, black pepper, paprika, chili powder, etc. Toss gently.
4. Spread the kale leaves out on a baking sheet in one layer. 
5. Bake for 10-15 minutes, until crisp and golden brown, but be careful not to overcook.