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Earth Eats: Real Food, Green Living

For The Love Of Kale: A Cruciferous Valentine’s Day

Two recipes using kale, a snack and a salad. Brad Dunn talks dessert wine. Harvest Moon Flower Farm sells bouquets that are uniquely local and seasonal.

curly kale

Photo: quimby (Flickr)

Chef Daniel Orr uses three varieties of kale in the kitchen today in his recipes for kale chips and a massaged kale salad.

Our flowers to seem to be more dynamic and they have more of a living energy about them, and I feel like you can actually see that and perceive it.

That’s Linda Chapman of Harvest Moon Flower Farm. If you’re planning to buy flowers for your sweetheart this Valentine’s Day, think local. Chapman explains how her farm produces flowers 12 months a year.

Before that, our resident sommelier Brad Dunn talks about dessert wines.

Stephanie Solomon of Mother Hubbard’s Cupboard shows us kale plants that are thriving in the organization’s hoop house despite the cold temperatures.

In the kitchen, Chef Daniel Orr prepares two recipes using kale. Nothing says I love you like leafy greens, right?

News Stories:

Stories On This Episode

Port Wine Primer For Valentine’s Day


No Valentine's Day dinner would be complete without some chocolate and a glass of dessert wine. Sommelier Brad Dunn runs down the different varieties of port.

Local Flowers For Your Sweetheart

winter flower bouquets

Harvest Moon Flower Farm grows blooms 12 months of the year in southern Indiana thanks to a solar greenhouse and two hoop houses.

Cold Hardy Greens Thrive In Hoop House

Stephanie Solomon in the hoop house

In spite of frigid winter temperatures, kale, collard greens, bok choy and salad greens are growing inside the hoop house at the Butler Park Community Garden.

Massaged Kale Salad


Giving the kale a good, thorough back rub for this recipe. It tenderizes it and make it easier to chew.

Crunchy Curry Kale Chips


Who needs potato chips when you have these! A dusting of curry and garlic powders give these kale chips a great flavor.

Annie Corrigan

Annie Corrigan is a producer and announcer for WFIU. In addition to serving as the local voice for NPR's Morning Edition, she produces WFIU's weekly sustainable food program Earth Eats. She earned degrees in oboe performance from Indiana University and Bowling Green State University.

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