Red Russian kale in the garden, just before it was harvested.
Well, it wasn't until fall that we saw a glimmer of life from the plants. They started sending up new leaves. They had survived, but there was no way that they could grow enough for a fall crop. So we left them to over-winter. What a success! These were the plants on Thursday, when Ken noticed they had started to bolt. So on Friday, he harvested, trimmed, and cooked them, and they're delicious. About five pint-containers went into the freezer.
This is a test comment following Ken's instructions.
ReplyDeleteGood grief, it worked!
DeleteHa!
DeleteJean, did you unblock third-party cookies then?
DeleteKen, yes I did!
DeleteA success! They look great.
ReplyDeleteHow beautiful...and great that they’re actually delicious, too.
ReplyDeleteYou should have let them sprout.... the sprouts are almost the best bit!!
ReplyDeleteRed Russian is a kale that is harvested like Black Tuscan.... pick individual leaves....
wash and cook. With the sprouts, when they are around 4" to 6", break them off, steam and serve.
Or raw in a salad, including the flowers! Yum.
DeleteJocelyn
I've cooked the flower spikes and flowers before, but this time they were full of little black insects. As for cutting leaves, well, we needed to cut the plants down, because where they were growing was where we need to burn a pile of branches and other yard trimmings.
DeleteExcellent!
ReplyDeleteWhat a beautiful success story!
ReplyDeleteKale is an excellent winter crop. It flourishes in the cold. Why not grow it every year for harvesting in March and forget it as a spring/summer plant? Roderick
ReplyDeleteThat's what I've done, but I think it's better to plant it in spring, let it suffer through the summer, and then harvest it when it comes back and looks beautiful in autumn and winter. Cabbages like kale and collard greens are winter crops in North Carolina, where I grew up.
DeleteStunning plants! Try Kale chips! I've made them once for a party and I was the only one who dared to eat them! They are washed, left to dry, sprinkled with olive oil and coarse sea salt that baked in the oven. I loved them and I need to make them again!
ReplyDeletejean, glad it worked!
ReplyDeletethickethouse, yes!
mitch, they're close to spinach in texture, very mild in taste.
tim, perhaps we'll try that next time!
judy, :)
evelyn, patience, eh?
roderick, probably a good idea.
mary, I've heard of kale chips, but have not tried them. Yet!
I remember when I gardened trying to grow fancy greens; they were always good for supper invite.
ReplyDeleteYours don't come out bitter I trust?