Hey there, #permacultureposse! As the gentle waves of spring wash over our gardens, let’s cast our nets toward the shores of culinary innovation and reel in the flavors of a coastal wonder: Sea Kale (Crambe maritima). This hardy perennial isn’t just a pretty face in your food forest; it’s a versatile vegetable that brings a touch of the sea to your sustainable table. Here are five scrumptious ways to incorporate Sea Kale into your kitchen repertoire.
1. Blanched Sea Kale with a Butter Twist
Start simple—blanch young Sea Kale shoots in boiling water for a few minutes until tender. Then, sauté them lightly in a pan with a generous knob of butter, a squeeze of fresh lemon juice, and a pinch of sea salt. The result is a dish that sings with the freshness of the ocean, making it a perfect springtime side that pairs beautifully with fish or poultry.
2. Sea Kale ‘Coleslaw’
Put a coastal spin on the classic coleslaw by using finely shredded Sea Kale leaves in lieu of cabbage. Toss with grated carrots, sliced apples, and a dressing of apple cider vinegar, Dijon mustard, honey, and olive oil for a crunchy, tangy salad. This Sea Kale slaw can be a refreshing accompaniment to barbecued meats or a zesty topping for fish tacos.
3. Creamy Sea Kale Soup
For those chillier spring days, warm up with a bowl of creamy Sea Kale soup. Sauté onions and garlic, then add chopped Sea Kale, potatoes, and vegetable stock. Let it simmer until everything is soft, then blend until smooth. Finish with a splash of cream and a sprinkle of nutmeg for a comforting, nourishing soup that’s both earthy and elegant.
4. Sea Kale Frittata
Whisk up your eggs and fold in steamed, chopped Sea Kale, along with feta cheese, diced tomatoes, and fresh herbs like dill or chives. Pour the mixture into a hot, oiled skillet, then bake in the oven until set. This Sea Kale frittata makes a fantastic brunch dish or a protein-packed lunch that brings a burst of garden freshness to your day.
5. Pickled Sea Kale Stems
For a tangy treat, try pickling Sea Kale stems. Blanch the stems, then pack them into jars with aromatics like dill, mustard seeds, and coriander. Pour over a hot brine of vinegar, water, sugar, and salt, then seal and let the jars sit for a few weeks. These pickled delights can be a crunchy addition to charcuterie boards, a snappy garnish for cocktails, or a savory snack on their own.
Sea Kale’s unique taste and texture make it a prized perennial in the permaculture kitchen. From warm comfort dishes to cool, crisp salads, this maritime marvel adapts with ease. So, as you #guideyourgarden this season, let the versatility of Sea Kale inspire your culinary creativity and add a dash of seaside essence to your sustainable cooking endeavors.
Happy harvesting and bon appétit!
