Around the garden: kitchen edition

Kale chips, basil pesto, and raspberry bars are what's happening in the kitchen today. Our goal is to preserve half of everything. Pesto and raspberries are easy to freeze (well, in theory raspberries are easy to freeze… if we don't eat them all straight out of the garden!), but I'm not sure how to preserve kale, or if it is even possible. Anyone have any good (vegetarian) recipes that use kale and would freeze well? Wouldn't it be nice to not have to cook once or twice a week this winter? Instead I could just pull out a frozen meal from this summer and heat it up... 

I have also discovered that garlic scape pesto on a sandwich with tomato, lettuce, and cheese is delicious. 

What's happening in your garden kitchen?