Kale

Last year the kale I grew was dwarf. I do not usually grow many of any plant because there are only two people to grow for so ten kale plants is typically plenty. But, dwarf makes lots less. This year I got it right and am growing standard plants which are quite generous placing Green Soup squarely on the menu. I have written about this wonderful soup in the past but here it is again. Any green combination works-collards, rutabagas, broccoli, Swiss chard, spinach and of course kale. Do. Not. Skip. The Lemon! It is critically important! Salud!
https://www.splendidtable.org/recipes/basic-green-soup

New to the soup rotation is Tuscan Bean Soup. As with Green Soup, any leafy green is good. The parmesan rind really is a game changer, though it is still good without. It is a hearty vegetarian soup.
https://www.seriouseats.com/recipes/2012/01/30-minute-tuscan-white-bean-soup-recipe.html

I pulled some Sparkler radishes to serve with Christmas dinner and served our own broccoli as well. Both were lovely contributions! Only slightly spicy they were pretty on the deviled egg plate! Oh, right, a leaf of parsley atop deviled eggs is festive after sprinkling on paprika. Merry Christmas, it was!

Grown under cover they are a sweet, slightly spicy vegetable in fall. Many more to come!