During the season, local restaurants and pubs are packed each weekend with long tables of people coming in from the cold for all-you-can eat feasts of locally grown kale, with all the trimmings. That includes a mildly spiced sausage stuffed with groats, a regional specialty known as pinkel.
It sounds a bit better when put to verse, as a “Kale Newspaper” did in 1953:
Kale is served, along with bacon, pinkel and pork,
Now everyone is encouraged to bravely lift their forks!
Tuesday, February 26, 2019
Where Kale Is King
NY Times: Where Kale Is King (at Least, When It’s Stewed in Schmaltz and Bacon) By Melissa Eddy
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