http://blog.metmuseum.org/cloistersgardens/2010/10/22/colewort-and-kale/ Thu, 20 Jun 2013 03:32:57 +0000 http://wordpress.org/?v=abc hourly 1 http://blog.metmuseum.org/cloistersgardens/2010/10/22/colewort-and-kale/comment-page-1/#comment-45861 Rve Sat, 14 Apr 2012 19:24:32 +0000 http://blog.metmuseum.org/cloistersgardens/?p=5488#comment-45861 Renee,I made, what I called Stem and Leaf soup in dbanaunce this past summer using the stem and leaves of cauliflower, as well as kale and chard. I also routinely use kale and chard stems, diced with my mirepoix for my veg soups .I just can't bare to throw them away, besides it has to add some sort of extra nutrition ..And as far as broccoli stems .I can't believe people buy broccoli without the long thick stems. for one, I believe stores cut off the stems as the broccoli ages and sell it for more money calling them broccoli florets , so you're paying more money for a less fresh veg (just my suspicion, I may be wrong ) My favorite way of preparing and eating broccoli stems is to, of course, peel off the outer touch layer, keeping the length of the stem and then cutting them into sticks , same as you would carrot and celery, dipping them in a homemade dressing or spread with a little peanut butter!I have never used the core of my cabbage however! I just assumed it was not desirable. Considering there's rarely a week that goes by that I don't eat some sort of slaw 3 -4 times,(I like to call them cabbage salads), it's not unusual for me to buy one green and one red cabbage and consume them weekly, I've never had to throw cabbage away.Since cabbage stores so well I almost always make a cabbage salad when I have to throw together somehting for unexpected guests .I find most people never use this wonderful vegetable for their own homemade salads, using instead (if they even make and eat a salad, lol) the more popular baby greens, or pre packaged baby spinach. Renee,I made, what I called Stem and Leaf soup in dbanaunce this past summer using the stem and leaves of cauliflower, as well as kale and chard. I also routinely use kale and chard stems, diced with my mirepoix for my veg soups .I just can’t bare to throw them away, besides it has to add some sort of extra nutrition ..And as far as broccoli stems .I can’t believe people buy broccoli without the long thick stems. for one, I believe stores cut off the stems as the broccoli ages and sell it for more money calling them broccoli florets , so you’re paying more money for a less fresh veg (just my suspicion, I may be wrong ) My favorite way of preparing and eating broccoli stems is to, of course, peel off the outer touch layer, keeping the length of the stem and then cutting them into sticks , same as you would carrot and celery, dipping them in a homemade dressing or spread with a little peanut butter!I have never used the core of my cabbage however! I just assumed it was not desirable. Considering there’s rarely a week that goes by that I don’t eat some sort of slaw 3 -4 times,(I like to call them cabbage salads), it’s not unusual for me to buy one green and one red cabbage and consume them weekly, I’ve never had to throw cabbage away.Since cabbage stores so well I almost always make a cabbage salad when I have to throw together somehting for unexpected guests .I find most people never use this wonderful vegetable for their own homemade salads, using instead (if they even make and eat a salad, lol) the more popular baby greens, or pre packaged baby spinach.

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