At this time of year I start to be rather unenthusiastic about one particular crop, namely kale. It’s a great thing to grow – it provides fresh greens all through the winter from just a few plants and, when freshly picked, it is tender and delicious. But, it goes on for months and so eventually the novelty does wear off.
Yesterday, however, I was inspired. I had made bread rolls and had defrosted some of the delicious pulled pork that I cooked for the winter solstice; I picked winter salad leaves from the garden, made mayonnaise using eggs from the hens and opened a jar of sweet chilli sauce made from our home-grown chillies. However, I really wanted a bit of crunch. And then it dawned on me: kale-slaw. I shredded some kale (including some of the thinner stalks, grated a carrot, chopped the top of a sprouting onion and with the addition of some of the freshly made mayo – a tasty slaw.