Poor Sexy Husband has been under the weather. It’s never fun to be sick. After a few days of not eating much, his appetite was slowly returning for easy-on-the-stomach kinds of things. We made soup, we made fresh bread. The usual. Then yesterday IronSister invited me to pillage her garden, which she is harvesting because here in Calgary it has become winter already. So the girls and I went with our buckets and puddle boots and picked all sorts of yummy things. We decided to make a purple supper! It is honestly nothing short of a miracle that something in nature grows to be the miraculous color of the purple in these potatoes. They were so pretty I would have accessorized with them if that wasn’t…weird. I enjoyed the opportunity to show Picky Princess the miracle it is that food grows in the ground, that it is beautiful and amazing. Even Foodie Baby oooo’d dramatically when we cut into the potatoes. And kale is one of my favorite snack foods. We often roast it in the oven until it’s dry and crispy and oh so slightly seaweed-y in taste. This very simple and delicious recipe came out of this adventure. I hope you enjoy it!
In other fig & fennel news…thanks to my fabulous graphic designer, Mark, we are getting a nice little makeover. The new and improved look will be up sometime later this week. I’ve also got some upcoming features on cool local places doing cool local things, pretty things I love and think you may too, more inspiring info on how to live healthy from IronSister, and some people who are inspiring and who are changing the world, starting with their own little circle. It’s amazing how the more engaged you become with your world, living in the moment, remembering what is important, breathing a little deeper, the more you see inspiration all around you.
Roasted Purple Potatoes with Kale and Lemon
5 lbs of purple potatoes (ok this is a total estimation because they came dirty from the garden. You can use as many or as few as you like. I filled a 9 x 13 glass baking dish with quartered small potatoes), cut into quarters
2 tbs extra virgin olive oil
1 large head of purple curly kale, rinsed, spines removed, and coarsely chopped
1 large lemon, juiced and then sliced
5 garlic cloves, peeled
sea salt to taste
Directions: Preheat oven to 375. Bring a large pot of water to boil. Boil quartered potatoes until they are just tender. Drain. Take a fork and smash them around a bit, not to fully mash them, just to scuff them up a bit. Put potatoes, olive oil, kale, lemon juice, lemon wedges, peeled garlic cloves and sea salt into a baking dish. Bake until kale and potatoes are turning brown, stirring at least once, approximately 45 mins. Serves and enjoy!