Peggi and I stopped by the Red Cross on Prince Street to donate and two young women came in while we were still reading the disclaimers. They were intending to give blood but one them had a low iron level so she was refused. She sat with her friend while the three of us pumped our fists in the reclining chairs. The nurse told the young woman that she eats raisons everyday to keep her iron levels up and she asked the long woman if she ate red meat. I looked up “good sources of iron” and found spinach at the top of the list. She said she loved spinach.
I imagine kale is up there too. We planted six small plants in the Spring and we’ve been eating it all summer. It is so hardy. It holds its own in greens and beans and we do that quite a bit. Tonight Peggi found a recipe called “Tuscan Kale” with plums and goat cheese.” She made a dressing with olive oil, honey, lemon and Tamari sauce and added some walnuts and dried cherries. You don’t even cook the kale. We complimented this dish with leftover fresh corn. We cut the kernels off the cobs and bake the corn with a little olive oil and diced jalapeño peppers. We have a bumper crop of peppers this year. If you are picturing these two dishes next to one another on a plate you’re probably thinking “red.” And it goes without saying this time of year. Every meal comes with a few wedges of fresh tomatoes and basil leaves.