General information and discussion about cultivating all other edible garden plants.
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#16 |
Tomatovillian™
Join Date: Feb 2007
Location: N.C.
Posts: 1,827
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My favorite?? The Kale that's on someone else's plate!! lol bleech!!
Greg |
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#17 |
Tomatovillian™
Join Date: Nov 2011
Location: MA/NH Border
Posts: 4,919
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#18 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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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.
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#19 |
Tomatovillian™
Join Date: Jan 2014
Location: Near Philadelphia, PA
Posts: 1,940
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I like an interesting kale called Beedy's Camden Kale. It was originally sources from Fedco.
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#20 |
Tomatovillian™
Join Date: Nov 2011
Location: MA/NH Border
Posts: 4,919
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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.
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#21 |
Tomatovillian™
Join Date: Dec 2011
Location: Oklahoma
Posts: 5
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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.
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#22 |
Tomatovillian™
Join Date: Jan 2006
Location: West Coast, Canada
Posts: 961
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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
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D. |
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#23 |
Tomatovillian™
Join Date: Feb 2006
Location: Back in da U.P.
Posts: 1,846
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the lambs quarter growing on the bottom left of that nice photo is good eating.
its a freebie too. keith |
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#24 | |
Tomatovillian™
Join Date: Jan 2010
Location: zone 6b, PA
Posts: 5,664
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#25 |
Tomatovillian™
Join Date: Jan 2014
Location: Southern WI
Posts: 2,742
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Another vote for Dinosaur kale, IMO best flavor.
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#26 |
BANNED FOR LIFE
Join Date: May 2014
Posts: 13,333
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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.
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#27 |
Tomatovillian™
Join Date: Jan 2011
Location: S.E. Wisconsin Zone 5b
Posts: 1,831
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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
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"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. |
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#28 | |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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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 |
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#29 |
Tomatovillian™
Join Date: Dec 2007
Location: north central B.C.
Posts: 2,310
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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.
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"He who has a library and a garden wants for nothing." -Cicero |
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#30 | |
Tomatovillian™
Join Date: Jan 2010
Location: zone 6b, PA
Posts: 5,664
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kath |
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