The main ingredients
Kale flowerspikes stirfried with fennelshoots and scallops taste wonderfull. It includes a shallot and a garlic. First sautee the shallot and garlic in oliveoil, add the kale flowerspikes, next scallops and then fennel. It’s very quick to prepare, as shoots and flowerspikes are very tender. Add salt, pepper, lemonjuice and applecider vinegar to taste. Serve with bread.
Stirfried Red Russian with scallops
Kale flowerspikes comes from ‘Red Russian’, fennelshoots are from the perennial bronzefennel, shallot is the danish heirloom “Kartoffelløg fra Læsø” and garlic is ‘Polish hardneck’, but other varieties will be good as well. Applecider vinegar I made some years ago by natural fermenting apples from the garden, added herbs and left it to mature in the refridgerator.
In the toad's garden 
April 26, 2008 at 04:05
That looks delicious. I like that you also made your own applecider vinegar. We have a ton of apples around here, we’ll have to give vinegar production a try.
April 27, 2008 at 13:14
Kelly: Red Russian Kale is available from the Andrew Still in Oregon via the SSE. It’s a pretty rare plant, and seed saving is easy because it’s related to rutabagas. Unless you are growing rutabagas too, it probably won’t cross with anything in your garden.
April 29, 2008 at 16:51
Thanks for the tip Patrick. We are not growing rutabagas, but we are giving kale a try. We’ll have to order some Red Russian for our late plating. Thanks again.
April 29, 2008 at 17:59
Hi Kelly.
I guess if you ask Andrew he might be able to let you try other exiting kales in the rutabaga family.
Take a look at: http://www.seedambassadors.org/Mainpages/still/napuskale/napuskale.htm
April 30, 2008 at 06:42
I love Red Russian kale – so beautiful and decorative as well as good to eat. A friend of mine grows lots of different kales to sell as seedlings and I so I now have 3 different ones growing. So far they haven’t crossed as far as I can notice as they are all coming up for the second year, looking true to type so far.I have masses of seed if you are prepared to take a chance on it having a few crosses.
May 1, 2008 at 21:20
This meal looks wonderful!!
April 24, 2009 at 23:51
[…] Bronze fennel is easy to cultivate, it is perennial and hardy. I guess most people just enjoy the beautiful view of this plant, but I also enjoy the delicious taste. At the same time I thin out the number of shoots, to get a more pretty plant the following summer. I use it either raw or lightly steamed/fried, just as bulb fennel is used in the kitchen. Last year I made scallops with kaleflowers and bronze fennel […]