kale and eggsSince we began eating more locally and seasonally several years ago, we have discovered a whole new world of vegetables that we had never tried before. Rutabaga, kale, chard, turnips, heirloom varieties of every kind, just to name a few.

My favorite by far in recent years is kale. I love it in just about anything, but I enjoy it most sauteed in a bit of olive oil, salt and pepper. After sauteing it just enough for it to wilt a bit, I make a little bed of kale in the pan and crack a couple eggs into the kale. I’m not sure there’s a better start to the day, and it’s just another reason to look forward to spring (I usually try to grow it again in the fall, but it always tastes better to me from the spring plantings).

We’re planning on working on cold frames to use this Fall, but until then, we’ll have to just wait until the ground thaws a bit more before we plant our spring garden in our yard. It tastes much better when I pick it myself, but since that hasn’t been possible, I have cheated a bit and ordered some local kale from our grocer, Green Bean Delivery.

One of my new favorite local cooking blogs is A Couple Cooks – they try to cook seasonally using whole foods. Be sure to check it out if you’re in need of some springtime cooking inspiration!