Every day that I harvest a bit more kale and dig a few more carrots is one day closer to the end of the garden. Soon there will be big freeze and the ground will become hard like iron.
Meantime, there are breakfasts of two egg omelets filled with caramelized leeks and carrots. Flat leaf parsley, chopped fine, is stirred into the eggs. Once the omelet sets, shredded kale and shards of Gruyere cheese get tossed on top and the whole egg-pancake gets to sit and melt into morning goodness. With a tiny touch of sea salt and several grinds of black pepper, the plate is ready.
Then I add toast and Ed's fresh squeezed orange juice. It is truly a morning delight, this kale breakfast.
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