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Cooking Kale by Sandy Swegel Three Ways to Enjoy Kale for Thanksgiving I got off easy this year in Thanksgiving tasks…I only have to bring a vegetable side dish. All the traditional dishes were spoken for by the time I got to pick my contribution so as I looked out the window at the overgrown […]
All About Handling Aphids by Sandy Swegel A gardener I know recently went out to his cold frame to harvest some beautiful kale he could see pushing against the top of the frame. Instead of an ecstatic reaction of joy to this spring treat, he quickly retreated with a big “ewww.” His kale was absolutely coated […]
Organic Red Russian Kale is a tender and colorful specialty for a salad mix, this medium-tall variety has blue green leaves that are finely cut and wavy with reddish-purple veins and stems. Use the baby leaves fresh for salads and the full sized leaves sauteed or steamed. The leaf color deepens with colder weather and makes a beautiful fall landscape planting. Kale was one of the most common green vegetables in Europe until the Middle Ages and was encouraged to be grown in the UK during World War II to supplement diets during food rationing. This make a great winter microgreen and is beautiful when paired with Golden Beet microgreens.
Red Russian Kale is a very tender, mild and colorful specialty for a salad mix, this medium-tall variety has blue green leaves that are deeply lobed with reddish-purple veins and stems. Use the baby leaves fresh for salads and the full sized leaves sauteed or steamed. The leaf color deepens with colder weather and makes a beautiful fall landscape planting. Kale was one of the most common green vegetables in Europe until the Middle Ages and was encouraged to be grown in the UK during World War II to supplement diets during food rationing. This makes a great winter micro green and is beautiful when paired with Golden Beet microgreens.
The large leaves of this ancient Italian heirloom are meaty in texture and become even sweeter with the first frosts. Blue-green leaves make a striking addition to an edible landscape. Use the young leaves for salads and the mature leaves sautéed or steamed. Kale was one of the most common green vegetables in Europe until the Middle Ages and was encouraged to be grown in the UK during World War II to supplement diets during food rationing. This makes a great winter microgreen and is beautiful when paired with Golden Beet microgreens.
The large leaves of this ancient Italian heirloom are meaty in texture and become even sweeter with the first frosts. Unusual blue-green leaves make a striking addition to an edible landscape. Use the young leaves for salads and the mature leaves sautéed or steamed. Kale was one of the most common green vegetables in Europe until the Middle Ages and was encouraged to be grown in the UK during World War II to supplement diets during food rationing. This make a great winter microgreen and is beautiful when paired with Golden Beet microgreens
The Ins and Outs of Growing Kale by Sandy Swegel Mixed baby kales are the current darlings of the produce section…and in my refrigerator are Lacinato Kale, Organic Lacinato Kale, and Organic Red Russian Kale. Several companies now sell thrice-washed baby kales that are ready to use in salads, stir-fries, soups or juices. As cute as […]