Friday 30 August
We essentially took the crab salad from Tuesday, thickened it with some fine breadcrumbs, rolled four patties of it in panko, and fried it up as tender crabcakes.
We're now making our kale salad with one saladspinnerful of fresh leaves from the garden, tossing it in a bowl so that each leaf can be coated and relax, and leaving the grated cheese to be showered on at the end so it doesn't clump up. Unfortunately we were out of pine nuts, and the kale is getting a little tough at the end of the season. Still good, though.