VICTORY IN THE GARDEN

Picture me proud. We ate, not one, but two meals this week using ingredients we harvested from the Fiesta Garden - and I'm not just talkin' herbs and lettuce either! One evening I harvested some bok choy/poc choi (just in the nick of time before it sent up a seed stalk) and fixed one of Jamie Oliver's quickie stir fries - like the ones he's been using to teach people, on his Food Revolution TV show, that cooking doesn't have to be all that difficult. His latest cook book, of the same name, has a whole chapter on simple stir fries. We chose one that had some Thai flavorings (lime, cilantro, chilies, ginger, soy sauce) with chicken and noodles. YUM!

Another night we used some of our kale in a recipe for twice-baked potatoes with beer braised onions, from a website called Cooking Up a Story: A Show About People, Food, & Sustainable Living. It was so good - especially for someone who's leery of eating things like kale and chard - I just had to share the recipe with you.

Twice-Baked Irish Potatoes with Stout Onions and Kale (4 servings)

4 large russet potatoes, scrubbed (8-10 oz. each)
1 T. plus 1 tsp. olive oil, divided
1 1/2 c. thinly sliced onions (about 1 large)
1 c. Irish-style stout (I used whatever ale was in the fridge, but then, I'm not a beer-drinker)
1 bunch lacinato kale or Russian kale, about 3 oz. (chard or spinach would probably work too)
1 c. buttermilk
2 T. butter, at room temp.
1/2 tsp. mustard powder
Salt and freshly ground pepper
1 c. grated cheddar cheese

• Preheat the oven to 400 F. Rub the potatoes with 1 tsp. of the oil and place directly on the oven rack. Bake until they squish easily when gently squeezed, 45 minutes to 1 hour.
• Heat the remaining 1 T. of oil in a large saute' pan over medium heat. Add the onions and cook, stirring frequently until they begin to brown, about 15 minutes. Add a splash of the stout and scrape up any browned bits. Continue to cook, occasionally deglazing the pan with the stout until the onions are deep brown and nearly all of the stout is used, about 30 minutes total.
• Tear the tough ribs and stems away from the kale and discard or use for stock. Roughly chop the leaves and add half the kale to the onions, tossing with tongs to wilt the leaves. Add the remaining kale, toss, cover and cook until tender, about 5 minutes. Remove from the heat.
• With a serrated knife slice off the top quarter of each potato. Use a soup spoon to scoop out the flesh, leaving a 1/2-inch-thick shell on the bottom and sides. Mash the flesh with the buttermilk, butter, and mustard powder. Gently fold in the onion-kale mixture and season with the salt and pepper. Mound the mixture into the potato shells, sprinkle the tops with the cheese, and place on a baking sheet. Bake until the cheese is melted, about 20 minutes, and serve warm as a side dish or a vegetarian main course.

Bon Appetit, and puh-lease - pass it on to someone you know who is afraid of the kitchen or leafy greens!