Note: If you're reading this on email, everything looks better if you click on the blog headline to get to the website. Also, if you could care less about my ramblings and just want the recipe, scroll down about 10 inches and you're there: Kale and Garlic Frittata.
|Shanti Chagnon, unconventional yoga teacher and|
keeper of hens. This is what she
wears to teach kick-ass power yoga. Love her.
|Kale, onions, and garlic before steaming.|
|Beaten eggs setting up. At this point, it's good to gently turn them over.|
After turning, cook until the eggs are set, a minute or two, season with salt and pepper,
then add cheese. Turn heat to low and cover for a few minutes to melt the cheese. NOTE: I used a great product, chipotle finishing salt, from Salinity LLC. Check it out. They have lots of natural flavors. Made in Southern Oregon.
|At Sundance Healing Arts Studio.|
|Shanti on the farm tractor, hens foraging nearby.|
And now, what you've been waiting for, a cold frame update! I can bend over to work in the cold frame and lift its heavy cover more easily because of yoga.
Russian kale is starting to surge in the center while endive lettuce and puny spinach are wondering
if I forgot to add enough compost when I planted seeds in October.