Women Out Standing in the Field

If you eat, thank a woman.  Women grow almost half our food. If you’re celebrating Women’s History Month (and you should), celebrate the femme farmers in your life.

Margie Pikarsky of Bee Heaven Farm’s

A shout-out to my local farmers. They are dynamic, they are diverse, they are organic, traditional, urban, hydroponic, they every flavor of Miami, and they’re all women.

Aloha Redland’s Alicia del Aguila and Martina Gonzalez

Bee Heaven Farm’s Margie Pikarsky

Box Greens’ Lisa Merkle and Cheryl Arnold

Finca Morada’s Chris Bouza

GIVE Garden’s Chantelle Sookram

Grow2Heal’s Thi Squire

Little River Co-Op’ Muriel Olivares and Tiffany Noe

Paradise Farms, pioneered by Gabriele Marewski and now under the care of Sacred Space founder Karla Dascal

Urban Oasis Project’s Amy Friedrich

Thi Squire

Women are the force that feeds you, and yet have access to fewer resources than men do. That’s just wrong. Support your local woman farmer. Support all women growers. Women grow more than food, we grow sustainability, food security, we grow community. Women have that nurturing thing going. We’re the caretakers of the earth. When women thrive, everyone thrives.

Kale Toast

Just got a bunch of scarlet kale, organic, frilly and fabulous, as part of my Bee Heaven Farm CSA subscription and  I’m looking forward to enjoying some kale toast. Thanks.

Kale Toast

Move over, avocado toast. Kale toast offers loads of flavor, and satisfying crunch, it’s quick and easy to make, and does a body good. Make it part of your New Year’s Eve celebration (a slice goes down mighty fine with a glass of Champagne), or enjoy any time. Heads up, though. Kale toast is not dainty. 2020 was not dainty, either. Kale haters, feel free to substitute spinach, which cooks down in a hot minute.

Print Recipe Pin Recipe

Ingredients

  

• 5 cups lacinato aka dinosaur kale or other kale, tough stems discarded (or composted), well-chopped — about half a bunch of kale
• 1 tablespoon extra virgin olive oil
• 1 garlic clove minced
• pinch red pepper flakes optional
• 1 tablespoon fresh lemon juice about half a lemon plus lemon zest
• sea salt and fresh ground pepper to taste
• 4 significant slices of great grainy bread toasted

optional garnishes such as:

• tomato chopped
• toasted pine nuts or chopped pistachios
• nigella seeds
• kalamatas
• capers
• vegan parm
• toasted breadcrumbs
• roasted red pepper chopped
• and if you want to move it from its Mediterranean origins to the Middle East or Asia sprinkle on dukkah or gomaiso, respectively

Instructions

 

• Heat olive oil in a skillet, over medium-high heat. Add the minced garlic and optional red pepper flakes. After a minute or so, when the garlic and peppers start to sizzle and dance, stir so garlic softens and turns fragrant and golden but doesn’t burn.
• Reduce heat to medium and add kale by the handful. Stir gently. Kale will wilt down. Continue stirring and cooking until kale softens and the color deepens, about 4 to 6 minutes.
• Add the fresh lemon juice. Stir together again and season to taste with sea salt and pepper.
• Take the kale off the heat. Mound it on the toasts.
• Grate lemon zest over all and decorate with the optional garnishes that please you.
• Enjoy at once. Recipe doubles easily.

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