This morning for breakfast I am having all the kale that began to bolt, sauteed with last year’s leeks. They are still tender in the ground, but bound to get woody if I leave them in for too long. And beans, beans from the store. Beans and greens is an excellent breakfast. Low carb (I’m a diabetic), protein rich, and tasty.
In this time of year when there is not much harvestable food in the garden, we can be glad for last year’s runts; tender and ready to eat.