What's your fav Kale? - Page 2

gssgarden · February 12, 2016

My favorite?? The Kale that's on someone else's plate!! lol bleech!!

Greg

Father'sDaughter · February 12, 2016

Quote:

Originally Posted by kath

BTW, Nero Di Toscana is the same as Lacinato & Dinosaur kale. Great photo, barefoot gardener!

kath

Yes, I was going to point that out too!

Worth1 · February 12, 2016

I might try some this fall I sure as heck am not starting anymore seeds of cold weather crops not the way the weather is this year.

PhilaGardener · February 12, 2016

I like an interesting kale called Beedy's Camden Kale. It was originally sources from Fedco.

Father'sDaughter · February 12, 2016

I don't like the harder, crunchy kales with big stems which is why I love the Dwarf Siberian -- even if picked when larger the leaves and most of the stems is very tender. I used to get what I think was Red Russian and some other similar green stemmed variety in my CSA bag a few years ago and I really didn't enjoy it.

StringBean · February 12, 2016

I like Red Russian best. Vates is also good and if I remember right grew a little better in my Oklahoma heat. Also, grew dinosaur and dwarf Siberian, but neither seemed to do great here. May give them another chance though. Dinosaur seemed particularly tough and bitter in our heat and didn't grow large like pics I've seen. I think all varieties are probably best picked young like most leaf vegetables because they tend to get tough with age, but then you can cook them. In my experience, they also get somewhat to very bitter when it gets hot, but are good when it cools down again.

PNW_D · February 12, 2016

I tried to like kale for years ..... then in 2013 discovered this yummy salad

http://pnwtomatoes.blogspot.ca/2013/...ale-salad.html

since then I've progressed to the heavier kales, red veined if available .... I'm trying Red Ursa from West Coast seeds this year https://www.westcoastseeds.com/shop/...ic-kale-seeds/

prepare kale (remove thick stems, wash, dry, tear into bit sized pieces) in small jar add 2T olive oil 1T lemon juice and finely grated garlic clove, shake well then drizzle over bowl of kale, massage gently then top with sliced raw almonds and grated Parmesan - my fav salad these days

it is also very good with tahini and lemon

rxkeith · February 12, 2016

the lambs quarter growing on the bottom left of that nice photo is good eating.
its a freebie too.

keith

kath · February 12, 2016

Quote:

Originally Posted by PNW_D

I tried to like kale for years ..... then in 2013 discovered this yummy salad

http://pnwtomatoes.blogspot.ca/2013/...ale-salad.html

since then I've progressed to the heavier kales, red veined if available .... I'm trying Red Ursa from West Coast seeds this year https://www.westcoastseeds.com/shop/...ic-kale-seeds/

prepare kale (remove thick stems, wash, dry, tear into bit sized pieces) in small jar add 2T olive oil 1T lemon juice and finely grated garlic clove, shake well then drizzle over bowl of kale, massage gently then top with sliced raw almonds and grated Parmesan - my fav salad these days

it is also very good with tahini and lemon

Thanks for the ideas!

jmsieglaff · February 12, 2016

Another vote for Dinosaur kale, IMO best flavor.

AlittleSalt · February 13, 2016

I was watching PBS earlier this morning and they were talking about Red Russian kale being the most tender. I've never tried it myself.

Dutch · February 13, 2016

Hi ChristinaJo,
My favorite Kale is actual one of their cousins, Collards, "George Southern" or "Creote". This variety of Collards grows well up here in Wisconsin, but the name implies it should grow well in the south. It has large dark blue green leaves that grow open headed and are best when used before the leaves get to full size.
Dutch

Worth1 · February 13, 2016

Quote:

Originally Posted by Dutch

Hi ChristinaJo,
My favorite Kale is actual one of their cousins, Collards, "George Southern" or "Creote". This variety of Collards grows well up here in Wisconsin, but the name implies it should grow well in the south. It has large dark blue green leaves that grow open headed and are best when used before the leaves get to full size.
Dutch

I hear that, collards are the king of the south.
Used to buy them off an old guy with a truck load.
Parked on the side of the road.
Cook down water slather with butter and into the mouth.

Worth

salix · February 13, 2016

I always grow at least 4 or 5 varieties each year. I find that some are quite spicy and some quite sweet, with textural differences between the smoother and the curly varieties. It is one of the latest veggies to get processed at the end of harvest season, as others have mentioned it tolerates frost quite well. I freeze a lot of it, chopped, blanched and squeezed dry. It gets used in soups (beans and greens), omelettes, frittatas and just plain.

kath · February 13, 2016

Quote:

Originally Posted by salix

It is one of the latest veggies to get processed at the end of harvest season, as others have mentioned it tolerates frost quite well. I freeze a lot of it, chopped, blanched and squeezed dry. It gets used in soups (beans and greens), omelettes, frittatas and just plain.

Great idea- have to remember to save some this way. I remember reading an article about someone harvesting kale in the winter by digging off the snow to reach it! I expected more cold hardiness than mine had- it was dead overnight sometime in Nov.

kath

February 12, 2016	#22
PNW_D Tomatovillian™ Join Date: Jan 2006 Location: West Coast, Canada Posts: 961	I tried to like kale for years ..... then in 2013 discovered this yummy salad http://pnwtomatoes.blogspot.ca/2013/...ale-salad.html since then I've progressed to the heavier kales, red veined if available .... I'm trying Red Ursa from West Coast seeds this year https://www.westcoastseeds.com/shop/...ic-kale-seeds/ prepare kale (remove thick stems, wash, dry, tear into bit sized pieces) in small jar add 2T olive oil 1T lemon juice and finely grated garlic clove, shake well then drizzle over bowl of kale, massage gently then top with sliced raw almonds and grated Parmesan - my fav salad these days it is also very good with tahini and lemon __________________ D.

February 13, 2016	#27
Dutch Tomatovillian™ Join Date: Jan 2011 Location: S.E. Wisconsin Zone 5b Posts: 1,831	Hi ChristinaJo, My favorite Kale is actual one of their cousins, Collards, "George Southern" or "Creote". This variety of Collards grows well up here in Wisconsin, but the name implies it should grow well in the south. It has large dark blue green leaves that grow open headed and are best when used before the leaves get to full size. Dutch __________________ "Discretion is the better part of valor" Charles Churchill The intuitive mind is a gift, and the rational mind is a faithful servant. But we have created a society that honors the servant and has forgotten the gift. (paraphrased) Albert Einstein I come from a long line of sod busters, spanning back several centuries.

February 13, 2016	#29
salix Tomatovillian™ Join Date: Dec 2007 Location: north central B.C. Posts: 2,310	I always grow at least 4 or 5 varieties each year. I find that some are quite spicy and some quite sweet, with textural differences between the smoother and the curly varieties. It is one of the latest veggies to get processed at the end of harvest season, as others have mentioned it tolerates frost quite well. I freeze a lot of it, chopped, blanched and squeezed dry. It gets used in soups (beans and greens), omelettes, frittatas and just plain. __________________ "He who has a library and a garden wants for nothing." -Cicero

February 12, 2016	#16
gssgarden Tomatovillian™ Join Date: Feb 2007 Location: N.C. Posts: 1,827	My favorite?? The Kale that's on someone else's plate!! lol bleech!! Greg

February 12, 2016	#18
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	I might try some this fall I sure as heck am not starting anymore seeds of cold weather crops not the way the weather is this year.

February 12, 2016	#19
PhilaGardener Tomatovillian™ Join Date: Jan 2014 Location: Near Philadelphia, PA Posts: 1,940	I like an interesting kale called Beedy's Camden Kale. It was originally sources from Fedco.

February 12, 2016	#20
Father'sDaughter Tomatovillian™ Join Date: Nov 2011 Location: MA/NH Border Posts: 4,919	I don't like the harder, crunchy kales with big stems which is why I love the Dwarf Siberian -- even if picked when larger the leaves and most of the stems is very tender. I used to get what I think was Red Russian and some other similar green stemmed variety in my CSA bag a few years ago and I really didn't enjoy it.

February 12, 2016	#21
StringBean Tomatovillian™ Join Date: Dec 2011 Location: Oklahoma Posts: 5	I like Red Russian best. Vates is also good and if I remember right grew a little better in my Oklahoma heat. Also, grew dinosaur and dwarf Siberian, but neither seemed to do great here. May give them another chance though. Dinosaur seemed particularly tough and bitter in our heat and didn't grow large like pics I've seen. I think all varieties are probably best picked young like most leaf vegetables because they tend to get tough with age, but then you can cook them. In my experience, they also get somewhat to very bitter when it gets hot, but are good when it cools down again.

February 12, 2016	#23
rxkeith Tomatovillian™ Join Date: Feb 2006 Location: Back in da U.P. Posts: 1,848	the lambs quarter growing on the bottom left of that nice photo is good eating. its a freebie too. keith

February 12, 2016	#25
jmsieglaff Tomatovillian™ Join Date: Jan 2014 Location: Southern WI Posts: 2,742	Another vote for Dinosaur kale, IMO best flavor.

February 13, 2016	#26
AlittleSalt BANNED FOR LIFE Join Date: May 2014 Posts: 13,333	I was watching PBS earlier this morning and they were talking about Red Russian kale being the most tender. I've never tried it myself.