It is no surprise when I write that this fall has been unusual in the garden. Little rain and high temperatures combined for a weird growing season. Cabbage moths dance upon the broccoli; Asian beetles are seven deep on the honey dew melons. Bees and wasps are thick on the compost pile.

Right now we have tomato plants that are almost totally brown. They are enlivened by red and yellow tomatoes. I go out and pick, thinking surely I have gotten them all-the vividly colored tomatoes stand out against the brown leaves and stem of the plants. Then Chip comes in the next day with a full basket that I'd missed.

The cukes stopped growing, as did the summer squash. No flowers on either and the leaves were definitely dying back. Then apparently the cukes decided they weren't quite done and recommenced. The picker, namely me, thought there was nothing to pick. A brief look along the cukes' leaves yesterday revealed three cukes that easily could be used in a fall baseball game. The squash offered nothing. But the eggplant, hidden behind the fall crops, continues to energetically produce and the refrigerator hosts a lineup of them. I know I should pull the plants but I can't bring myself to do it. Although having eggplant so often is beginning to cast a pall over dinner, as I often sneak them into something when I cook.

The kale, unbeknownst to me, is off and running as well. This is the first year I have grown the stuff. I am ashamed to admit that I didn't do much research on kale's growing conditions. I thought it was a summer plant. It isn't. In fact, it does not like hot temperatures. It does love cool weather, though, and is hardy to 20 degrees. So the beautiful curly leaves can conceivably continue to be edible, especially if we cover the plants, through the winter. What are we going to do with the stuff?

I voted to make kale chips. Based on research (I learned my lesson earlier), I washed and dried the kale. Then Idried it ina salad spinner, removed the thick middle stems, and coarsely chopped the kale. Sprinkled with olive oil and sea salt, I put it into a low oven, anticipating the delicious and healthy chips we would enjoy.

Well, they were crisp. And salty. And awful. No one would be saying, "Hey, let's throw out the Kitchen Cooked potato chips and just have kale chips from now on." Even the cat, who would kill for salty chips, turned her nose up at them.

Chip then decided he would make kale leather. You know that stuff that comes wrapped in plastic that is usually fruit flavored and a favorite of kids? So we washed, stemmed, chopped and processed the kale and he placed it on cookie sheets to dry. It looked Godawful. It tasted worse.

Now I realized that we had to do something edible with this stuff which was producing like crazy. Back to more research. I found a recipe for Italian sausage, potato and kale soup. On a quick trip to Oak Park to welcome a new grand baby, I made the soup for my family, hoping it would be decent. They are gratifying people to feed. My granddaughter clapped when I let her stem the kale. It's the perfect job for a four year old becauseshe couldn'thurt the kale. Her tiny fingers shredded the pieces which was the job I was set to do. The soup was delicious and I got rid-uh, was able to use- a huge bunch of kale. (People who are up all night with a new baby are so appreciative of a cooked meal.)

Unfortunately, when I returned home, the kale had produced another huge amount. I was beginning to feel stalked (no pun intended). I blanched and froze some to add to soups this winter. That got rid of a bunch. I made spaghetti with a meat sauce and threw in a bunch of kale at the end. Chip ate it and pronounced it good (I think it's because I made a dinner with no eggplant but I have no proof of that). I put some in a stir fry; cooking it a tiny bit longer would have been a good idea but it still was tasty. Finally, in desperation, I sauteed the rest in olive oil with a little garlic and hot pepper flakes. Into the 'frig it went with tomatoes and onions and a little wine vinegar. It was tasty. And it was better the next day when all the flavors melded together in the refrigerator.

Soon cabbage, kohlrabi, and Brussels sprouts will be ready to harvest. Garnished with kale? Hmm. It's what's for dinner.

Master Gardener

Sandra DePalma-Odell