Outrageous Squash
Brawny vines, punch green patterns on turquoise sky
troops of robust leaves tumble in the sunlight
Free from the inside and moving out, Outrageous Squash
Vertical sunflowers shimmy-up the sun’s rays
The heads drip gold, grow complete and nod
Uncluttered, un-contrived and true
Parsley cuts a clean design
A glove of frothy chlorophyll tops slim, crisp rods
An immaculate print
Kale declares its nature in ruffles and frills
Dressed for a midnight dance under a pumpkin moon
Snappy stalks grow rich from the dark earth
Without apology, Kale gets what’s good for it
The soul’s calling is clear in all that grows here
Myself, I say.
Myself, I shout!
I’m writing alongside a garden that is striving to fulfill the promise of the summer. Even though gloomy days and frequent soaking rains slowed growth, plants in my Nebraska garden push on and up seeking every drop of sunlight for energy and chlorophyll.
I especially admire Kale. Sturdy and confident Kale addresses the world’s woes with a “Can do” spirit. From a cold April and through rain or shine, Kale makes exuberant, curly leaves and looks confident and prosperous.
Kale shows its best self in autumn because it likes cool days and sometimes grows past freezes and icy winds.
Find fresh Kale at your Farmer’s Market or neighbors garden, then tap into your Buzz Savories Honey Mustard and embark upon this fun-to-make, vitamin-packed and rich-in-flavor dinner/salad.
The gift of the Honey Mustard Dressing and Autumn Kale Salad recipe that follows was published at https://gastroplant.com
Thank you to Christine McCormick for finding this tasty and super satisfying salad, photography and chef skills.
Christine assembled the salad for a family dinner thinking she would enjoy the left overs for lunch the following day, and surprise! Not a leaf or a twig left in the bowl.
Her chef skills and the Autumn Kale Salad recipe with Buzz Savories Honey Mustard Dressing answers the question – How to Know When Your Food is Very Good?
Answer: Guests say, “I ate too much!”
Kale Salad with Buzz Savories Honey Mustard Dressing
What You'll Need:
- 2 medium sweet potatoes
- ½ pound kale Take time with preparing the kale. See instructions below:
- 1 medium tart apple mix Fuji and/or Granny Smith
- ½ cup pecans salted and roasted for 10 minutes
- ½ cup dried cranberries
Buzz Savories Honey Mustard Dressing
- 2 Tablespoons maple syrup
- 4 Tablespoons apple cider vinegar
- 4 Tablespoons Buzz Savories Honey Mustard
How To Prepare:
- 1. Preheat oven to 425 F. Scrub sweet potatoes. When oven is hot, place sweet potato in oven. Bake for 45 minutes until tender OR cook in microwave according to time specified for sweet potatoes. Cool
- 2. Core the apple and slice thin slices.
- 3. Combine all the ingredients for the dressing in a bowl. Stir until reaches a smooth consistency.
- 4. Separate kale ribs from leaves. Shred leaves into thin strips and mince ribs into small pieces.
- 5. Combine dale, cranberries, apple slices and pecans in a salad bowl. Add dressing gradually, tossing as you add it.
- 6. Serve immediately.
- 7. Feel free to substitute other roasted nuts for the pecans, and roasted Butternut Squash for sweet potatoe
Buzz Savories News:
What: A celebration to launch Buzz Savories condiments – Buzz Savories Honey Mustard and Spicy Beer Mustard
Where: Lost Way Brewery, 614 3rd Ave., Holdrege, NE 68949
When: October 10, 2019
5:00 p.m. to 7:00 p.m.
Why: The Holdrege Chamber of Commerce celebrates new businesses in the region with a launch party. Because Olde Creamery Stout brewed at Lost Way Brewery along with honey are primary ingredients for the layers of flavor in the Honey Mustard and Spicy Beer Mustard, we decided on Lost Way Brewery as the site for the launch party.
We invited local chefs to create a recipe with the mustard and serve it at the Brewery on Oct. 10, 2019.
Who: All of you are invited. Please come!
Contact: For more information contact me at [email protected] or 308-991-2218
As an old German saying has it, “Hunger is the best cook,” so if you want people to love your food, first take them for a walk in the woods, along the beach, through the snow, to the river and skip the peanuts.”
Edward Espe Brown
very good article thank you