Vegetable Gardening 

Did You Know? - Historical names for February include the Old English terms Solmonath (mud month) and Kale-monath (named for cabbage) as well as Charlemagne's designation Hornung. In Finnish, the month is called helmikuu, meaning "month of the pearl"; when snow melts on tree branches, it forms droplets, and as these freeze again, they are like pearls of ice. In Polish and Ukrainian, respectively, the month is called luty or лютий, meaning the month of ice or hard frost. In Macedonian the month is sechko (сечко), meaning month of cutting [wood]. In Czech, it is called únor, meaning month of submerging [of river ice].

Did You Know? - Fresh peas are often eaten boiled and flavored with butter and/or spearmint as a side dish vegetable. Salt and pepper are also commonly added to peas when served. Fresh peas are also used in pot pies, salads and casseroles. Pod peas (particularly sweet cultivars called mange tout and "sugar peas", or the flatter "snow peas," called hé lán dòu, 荷兰豆 in Chinese) are used in stir-fried dishes, particularly those in American Chinese cuisine.

Try This...

One bunch of Kale
1 tablespoon extra-virgin olive oil, divided
1 tablespoon sherry vinegar
Pinch of salt

Preheat an oven to 300 degrees F (150 degrees C).

Cut away inner ribs from each kale leaf and discard; tear the leaves into pieces of uniform size. (I made my pieces about the size of a small potato chip.) Wash torn kale pieces and spin dry in a salad spinner or dry with paper towels until they're very dry.

Put the kale pieces into a large resealable bag (or use a bowl if you don't mind getting your hands oily). Add about half the olive oil; seal and squeeze the bag so the oil gets distributed evenly on the kale pieces.

Add the recontenting oil and squeeze the bag more, until all kale pieces are evenly coated with oil and slightly 'massaged.' Sprinkle the vinegar over the kale leaves, reseal the bag, and shake to spread the vinegar evenly over the leaves. Spread the leaves evenly onto a baking sheet.

Roast in the preheated oven until mostly crisp, about 35 minutes. Season with salt and serve immediately.

Did You Know?

1. Blueberries protect against memory loss. - A 2012 study suggested that eating at least one serving of blueberries a week slowed cognitive decline by several years. One possible explanation as to why came from a 2013 study in mice, which found that berries might protect the brain by clearing toxic proteins that accumulate there.

2. Maine produces more blueberries than anywhere else in the world.
blueberry bush - At least, according to the University of Maine.

3. They can be used as a natural food dye. - And legend has it that early American colonists boiled them with milk to make gray paint, according to the Produce for Better Health Foundation's Fruits & Veggies More Matters campaign.

4. The perfect blueberry should be "dusty" in color.
blueberries dusty

5. But don't wash off that "dust" until you're ready to dig in. - A rinse softens your blueberries, which can quicken spoiling, according to the University of Texas MD Anderson Cancer Center.

6. The blueberry bush is a relative of the rhododendron -- and the azalea.
rhododendron - And along more intuitive lines, also the cranberry.

7. Many blueberry-flavored processed foods do not contain any real blueberries. - Products like bagels, cereals, breads and muffins from brands like Kellogg's, Betty Crocker and General Mills were reported to use combos of sugar, corn syrup, starch, oil and artificial flavors and dyes to create their own mock blueberries, according to a 2011 Consumer Wellness Center investigation, the LA Times reported.