Last week I was scouting through the fields on a very warm February day and found that some of our kale had survived. I was able to pick more than enough from the central portion of the plants. The outer leaves were yellowed and burnt from the on and off again winter we have had this year. When I got home, I washed then chopped the kale and sauteed it with olive oil and garlic. Hermik dried juliet tomatoes in late summer, so I added them to the kale. Some kielbasa from an uncle as a Christmas gift was browned and mixed in too. The mix was put on top of some pasta with parmesan cheese. I always tell my CSA customers when you have too much of something, put it away for winter and it will be as good as gold.