Kale is the new wonder food, but this year it seems like it`s always sad-looking and expensive. I guess it`s just the wrong time of year. However, today I found this purple kale in my local Country Grocer. It is beautiful, and I just had to try it out. I was going to get green kale to go with it, but as I said, it looked pathetic. So, I bought a head of sui choy instead. Now, I`ve never eaten sui choy raw, but I was willing to give it a try, and it was lovely; delicately flavoured, and crisp, a perfect foil for the purple kale.
I love my carrot roses! Now, I imagine that everyone in the world but me knows about this cool little tool for making your veggies into flowers. I got it at the dollar store (and it really was just $1). It`s basically just a really big pencil sharpener, and it works great! I made the flowers about with about half a medium size carrot, in about 30 seconds. Fabulous!By the way, I broke up the flowers and mixed the carrots into my salad before I ate it.
Recipe: Remove stems from sui choy and purple kale (I saved the sui choy stems for stirfry), and tear into small pieces. Add chopped walnuts, a sprinkle of rice vinegar, vegetable oil, and a pinch each of salt and sugar. Toss and serve.
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