The decorations are packed away and we’ve nibbled our way through the last of an enormous Christmas cake so I think we can say we are really ready to embrace the new year.
The chickens have been ready since before Christmas when their inner egg radar kicked in on December 20 and they began to lay eggs again. This just baffles me. How do they know? The change in daylight was imperceptible and they were a day early at that, as the equinox is on December 21!
The garden is still sleeping but there are vegetables waiting to be eaten, lots of leeks, Jerusalem artichokes, red cabbage, beetroots, turnips and a few Brussel sprouts. The kale and spinach are pretty static; they need a little more daylight to kick off and start growing again but I know that will all happen soon unless we have a prolonged deep freeze which isn’t very likely – they’re more likely to drown in heavy rain.
We are lucky enough to have tunnels where we can plant a winter garden inside and that extra protection means we have steady supply of ‘green’ things growing, little pickings of spinach, chard, kale and a selection of salad leaves. Not enough to feed an army but enough for us to get by on until the outside growing begins again.
All these little pickings are great for making winter salads, which are so welcome at this time of the year when our bodies need as much vitamin C as possible to keep ahead of flus and colds.
Kale is one of my favourite winter vegetables and is well known to be the ‘King of the supergreens’; stacked with vitamins A, C and K, it is one of the most nutrient-dense foods available. Brightly-coloured foods are what we need to be consuming right now, as they have the most vitamin C, so head for broccoli, green cabbages, kales and spinach, carrots, pumpkins, peppers.
Here’s a recipe that we used to make in the shop with kale, pumpkin or butternut squash and the peak season oranges that are in the shops right now. These, together with a few protein-rich lentils will keep you firing on all four cylinders. It’s very simple to make and all the ingredients can be pre-prepped. Just wait until you want to eat before dressing and tossing everything together. The best kales to use for this recipe are the softer Raggetty Jack – aka Red Russian or asparagus kale. Curly kale is also okay but it’s much coarser so will need a good massage to soften it.
Puy Lentil, Pumpkin, Kale and Orange Salad
Ingredients:
• 100g Puy lentils or 1 can
• 1 tsp balsamic vinegar
• 500g pumpkin or butter nut squash
• 5-6 stems kale
• 1 red onion
• 1 large orange
• 150g feta
• 50g toasted pumpkin seeds
• 1tsp soya sauce or tamari – optional
• 1tsp Dijon mustard
• 50ml white wine vinegar
• 100mls extra virgin olive oil
• Salt and pepper.
Method:
Put the Puy lentils into a small saucepan, cover with water, then bring to the boil. Cover with a lid then turn to simmer. Cook for 18-20 mins. The lentils should be just tender and hold their shape. Test a lentil to check after 18 minutes and, if needed, cook a little longer; but keep a close eye, as this is not a dish for mushy lentils. When the lentils are ready, drain and rinse them. Tip them into a small bowl and season with a little salt, a teaspoon of olive oil and a teaspoon of balsamic vinegar. If you are using a can of lentils, rinse them and then dress as above.
Preheat the oven to 180c. Peel and dice the pumpkin/butternut into 2cm cubes. Toss in a little olive oil, season with salt and pepper then tip onto a baking tray – I like to line the tray with parchment paper, as it prevents the pumpkin from sticking and definitely helps with the washing up. Roast for 25-30 mins, until the pumpkin is tender. Leave aside to cool.
Peel and finely slice the red onion, sprinkle over a pinch of salt, then massage the onion to separate the rings. Mix 1tsp sugar with 1tbs white wine vinegar.
Pour the vinegar mix over the onions and mix well. Leave aside for at least 15 minutes.
Strip the kale from the stems, roll the leaves up like a cigar, then cut into skinny ribbons. I cut the ribbons across a few times, otherwise it can be like eating spaghetti.
Toast the pumpkin seeds in a dry pan until they begin to pop and take a little colour. If you have some soya sauce or tamari handy shake a little onto the seeds while they are hot to dress them. Tip the seeds out of the pan and allow to cool.
Peel the orange with a sharp knife, removing all the pith, then carefully remove the orange flesh from the segments. Do this over the kale bowl to catch any escaping juice. Cut the orange segments in half if they are big.
Make the dressing; put a tsp Dijon mustard into a small bowl, add the remaining tbs vinegar plus any liquid that is around the onions that you prepared earlier. Whisk these together with a fork then slowly drizzle on the olive oil, whisking continuously. This should emulsify the dressing. Season with salt and pepper
Pour a little dressing onto the kale then massage through the leaves. Add the roasted pumpkin, orange, lentils and the remaining dressing then toss gently together. Crumble over the feta and add the onions then give final toss. Do not over mix. Tip into a serving bowl then scatter the pumpkin seeds on top.
This year’s cooking classes and holidays are now up on our website, check them out and let me know if you are interested – karen@lettercollum.ie
Here’s to 2026, onwards and upwards!
Karen
Lettercollum Kitchen Project,
Timoleague
info@lettercollum.ie
www.lettercollum.ie
0238846251
