izzy
Pro Member
Posts: 347
Joined: July 2011
|
Post by izzy on Feb 29, 2012 21:31:08 GMT -5
Today I decided to trim up the red russian kale. I planted it exactly one year ago, today, and it's still kicking. It's been one of my favs since I discovered it a few years ago. Picked, washed and trimmed 3 heaping kitchen sinks full from a measly 6 ft row. You could feed the world with that stuff. Offered my next door neighbors some. Never eat the stuff. Asked the fellow with diabetes across the street if he'd like some - no way - but took a loaf of home-made bread! Even asked one of the guys at work if he liked it - thought I was trying to poison him.
I'm just hoping to get seed this year so I can plant more!
|
|
|
Post by txdirtdog on Feb 29, 2012 22:34:13 GMT -5
That Red Russian (I like to call it Ragged Jack) is good stuff. We've been picking and picking and picking. Wife's boss is a foodie and had never tried it. Now it's her favorite kale. She even sent back a few wedges of a savory pie she made with it and ricotta cheese and some other things. It was really good. Everybody else is like your experience. Runs for the hills when you mention it.
I like the mildness of kale vs. how firm the leaves are.
I never had a lot of success with the curly blue types, but the Red grows great for me. I'm trying some Tuscano (Dinosaur), but only 1 plant successfully came up and is still small. I may start some inside after the peppers go out, as the Tuscano is supposed to be a really good one too.
|
|
|
Post by gulfcoastguy on Mar 1, 2012 12:21:06 GMT -5
Tscano is really good but like all kale it's a cold weather crop.
|
|
|
Post by daylilydude on Mar 1, 2012 15:22:51 GMT -5
I love me some kale too... never tried any of the red just the blue... now I'll have to get seed for the red and give it a try!
|
|
Deleted
Posts: 0
Joined: January 1970
|
Post by Deleted on Mar 1, 2012 19:33:10 GMT -5
I have never eaten kale let alone grown it,I really like collard greens,so if I like them would I like kale I wonder.I remember my dad having a few acres of kale,maybe about 4 acres which were near to the cowsheds,he would turn the cows out on that 4 acres during the winter when there was hardly any thing growing for them to eat, I expect that was to keep his feed costs down, remember he ran an electric fence so they could only eat so much,when they got to the electric fence they would just trot back to the cow shed where silage was in self feeders,those were milking cows,I cant remember if he turned the beef cows out on the kale,that's all I know about kale,guess I need to grow some.
|
|
izzy
Pro Member
Posts: 347
Joined: July 2011
|
Post by izzy on Mar 1, 2012 20:14:15 GMT -5
You'll never know til you try!
|
|
izzy
Pro Member
Posts: 347
Joined: July 2011
|
Post by izzy on Mar 1, 2012 20:18:02 GMT -5
(I like to call it Ragged Jack) I do too. I didn't know what it was like when I first ordered seeds, just that I liked the name. Happy discovery. I have seeds for both the Tuscano and blue curled - but I always have a dilema when transitioning from fall/winter to spring/summer: nothing ever dies, and even if it no longer produces an appetizing product, I keep a portion in the hopes of collecting seeds. I've never had a chance to plant the others, yet. Next best opportunity might be to start flats in Aug and set out in Sept - that'd give it a longer cool spell to run with. Winter is so fleeting, it's hard to get a cool weather crop in. Kinda makes it difficult to get on with the next season. Best way to describe my gardening style at this time of year could be called "plug & play".
|
|
izzy
Pro Member
Posts: 347
Joined: July 2011
|
Post by izzy on Mar 1, 2012 20:22:47 GMT -5
Tscano is really good but like all kale it's a cold weather crop. Yes, it's a winter crop here in the south. As TDD says "it's all an experiment"; I planted the last of my seed in spring last year in the hopes of growing for fresh seed. I learned something - a couple of things - from that little experiment. 1. Kale is tough! It didn't flinch an inch in our historic summer of '11. While trees fell all around me, this little green kept right on going - and growing - through it all. 2. During the record heat and drought it became unpalatable. No surprise there. When fall came around again, I discovered it had as fresh and clean taste as a new sprout. Same thing with the arugula - it stands near 5' tall, has both flowers and seed pods on it, but lost it's bitterness once we had cool nights.
|
|
Deleted
Posts: 0
Joined: January 1970
|
Post by Deleted on Mar 2, 2012 18:02:25 GMT -5
g,day izzy . just got some Italian black kale seeds . i am putting out this weekend we have just finished summer here . hope it aint to warm for it . i will give it a go anyway. i have never had kale before (grown it or ate it ) just wondering whats the best way to eat it . cooked , steamed ,
|
|
|
Post by izitmidnight on Mar 2, 2012 19:17:00 GMT -5
I preferr to eat my kale raw, torn up, and mixed in the salad.
|
|
|
Post by gulfcoastguy on Mar 2, 2012 22:17:30 GMT -5
I loved me some kale cooked in vegetable broth, Rotel, onion, navy beans, pepper, quinoa, and sharp cheddar tonight. Urrrrp!
|
|
|
Post by gulfcoastguy on Mar 2, 2012 22:20:22 GMT -5
|
|
izzy
Pro Member
Posts: 347
Joined: July 2011
|
Post by izzy on Mar 2, 2012 22:43:54 GMT -5
Oh yeah - that's my kinda thing. Thanks
|
|
izzy
Pro Member
Posts: 347
Joined: July 2011
|
Post by izzy on Mar 2, 2012 22:50:16 GMT -5
g,day izzy . just got some Italian black kale seeds . i am putting out this weekend we have just finished summer here . hope it aint to warm for it . i will give it a go anyway. i have never had kale before (grown it or ate it ) just wondering whats the best way to eat it . cooked , steamed , Kale is such a versatile vegetable. Ragged Jack - aka Red Russian Kale - is a mild mustardy tasting green. The simplest way to enjoy it is to steam it til tender, then toss w/ butter and s&p. A splash of balsamic vinegar added at the table flavors it nicely. Another quick and easy way to prepare it is to wilt it in a skillet with a little EVOO, fresh garlic, and hot peppers to taste. Down here in the deep south, a favorite way to prepare kale is to boil it w/bacon or ham. That would not be my preference, because I don't eat meat. Approximately 50% of my diet is raw vegan, with the other 50% coming from whole foods. All that is to say that I realize some of the things I eat are not appealing to mainstream palates. So, if you're feeling adventurous, and find yourself with an abundance of kale here are some other ideas: Beans & Greens - a savory white bean soup w/ potatoes, carrots, onions, and kale simmered on a chilly day can make a soul satisfying meal - particularly with a little cornbread to go with it. Meat eaters like to add sausage to this. Wilted kale sub: toss torn kale w/ basalmic vinegar & olive oil dressing (I like ken's brand, if you have that in AU), cover and let it wilt down in the fridge a few hours. It will look something like cooked spinach, but it still has a light crispy crunch and fresh taste. Stuff it into your favorite pita bread, or home-made whole grain roll. A slice of provolone and/or tomato doest't hurt anything, either. Manicotte stuffed w/cheese & kale filling and topped w/ good quality chunky tomato sauce, baked, and sprinkled w/ parmesan. With the abundance of kale, and a busy, busy work schedule, I have a raw smoothie every day as a meal. It suits my needs, and I make either a sweet or savory (like having a V-8) one - faster and healthier than a "convience" lunch. Very filling lunch on the go! This is probably more info than you wanted - but there you go. I cook on the fly, and have many other ideas - but few actual recipes. Here's one that you may like - judging from your pepper recipe. I add a tabasco pepper to the jar for a little bite. Kale Relish 4 cups finely chopped kale 1 large onion, finely chopped 1 tablespoon salt 3 cloves garlic 1 cup sugar 2 cups apple cider vinegar 1 tablespoon celery seed 1 tablespoon yellow mustard seed black pepper hot pepper to taste Add a tablespoon of salt to the kale and onion. Let sit a while (a few hours) Rinse and squeeze out water. Mix vinegar, sugar and spices and bring to a boil. Add drained kale and onion. Cook for a while – about 15 minutes, until the kale is cooked and it's thick. Place a fresh hot pepper in jar if desired. Store in fridge. Makes 1 qt
|
|
|
Post by izitmidnight on Mar 3, 2012 1:31:43 GMT -5
Actually, am thinking of making kale chips.
|
|
izzy
Pro Member
Posts: 347
Joined: July 2011
|
Post by izzy on Apr 20, 2012 22:01:45 GMT -5
Have I mentioned I Love Kale???
Hail to the Kale. Keep on Kaling. Kale on man. The Kale and I. I love you Kale! Kale R Us. McKale’s Navy. Kales Light. Kale I help you? The holy Kale. Kale & Ale. I’ve been Kaled! Congratulations, it’s a Kale! Did I Kale anyone? Kale - The new meat. Kale with me! The state of Kaleifornia. Where's the Kale?
|
|
izzy
Pro Member
Posts: 347
Joined: July 2011
|
Post by izzy on Apr 20, 2012 22:03:32 GMT -5
Ok, Ok, Seriously - I have 2 stands of kale - one more than a year old; the other about 6 months. When researching seed saving, it's all over the map. Some folks claim to have seeds the same season, some the following year, and some all the way up to 8 years before bolting! Anyone have a story to tell about their kale experience? How long to bolting in your climate? Mine has survived deep freezes, ice, hail, record heat, record drought. Still keeps on keeping on. That's a good thing, but - I want to save my own seed. Should I continue to keep it picked? Continue watering? How can I force it to bolt?
|
|
|
Post by ladymarmalade on Jul 15, 2017 9:58:35 GMT -5
My home kale patch is looking great! I have several different varieties of lacinato kale going this year. Dazzling Blue Rainbow Lacinato Dino Black Magic I have them both here and in the community garden. I'll be checking on the community garden a little later today.
|
|
|
Post by Laura_in_FL on Jul 15, 2017 11:57:03 GMT -5
That really does look great. Good thing you like kale - you've got plenty!
|
|
|
Post by september on Jul 15, 2017 12:20:53 GMT -5
Thanks for resurrecting this thread, I like Izzy's recipe ideas. I never know what to do with kale besides bits of it in salads, and lots in soups. I made a batch of kale chips once, but kept eating til I over ate on them and now I have a bit of an aversion to the chips. I have two kinds of kale, one is Siberian and I don't remember the other because I forgot to write down my planting dates and info for the kale/swiss chard bed. Not sure if I still have the seed packets. I also have sorrel, the perennial roots live for several years before they poop out, and naturalizes easily when it goes to seed, which it's always trying to do. It's even in some of the pathways. I need to severely clean up that area since it's trying to push it's way into adjacent beds where I don't want it!
|
|
|
Post by ladymarmalade on Jul 15, 2017 15:06:30 GMT -5
That really does look great. Good thing you like kale - you've got plenty! Um... This is the current state of the kale in the community garden. Anyone want to come get some?!
|
|
|
Post by ladymarmalade on Jul 15, 2017 15:08:23 GMT -5
Thanks for resurrecting this thread, I like Izzy's recipe ideas. I never know what to do with kale besides bits of it in salads, and lots in soups. I made a batch of kale chips once, but kept eating til I over ate on them and now I have a bit of an aversion to the chips.I have two kinds of kale, one is Siberian and I don't remember the other because I forgot to write down my planting dates and info for the kale/swiss chard bed. Not sure if I still have the seed packets. I also have sorrel, the perennial roots live for several years before they poop out, and naturalizes easily when it goes to seed, which it's always trying to do. It's even in some of the pathways. I need to severely clean up that area since it's trying to push it's way into adjacent beds where I don't want it! Oh my gosh, I did the exact same thing! I made a big pan of kale chips and DH and I could not stop eating them. Until all the sudden, something in my taste buds seized up and I could not eat even one more bite. Just thinking about eating a kale chip makes my throat constrict. And this was a good ten years ago!
|
|
|
Post by daylilydude on Jul 15, 2017 19:14:46 GMT -5
That really does look great. Good thing you like kale - you've got plenty! Um... This is the current state of the kale in the community garden. Anyone want to come get some?! LOL!! If I lived a lil closer I would I have always wanted to try this dinosaur kale with a lil bacon...
|
|
|
Post by spike on Jul 17, 2017 19:28:59 GMT -5
I love baby kale and spinach salads! So what is the secret? I can never get kale or spinach to grow.
|
|
|
Post by ladymarmalade on Jul 17, 2017 21:08:36 GMT -5
I love baby kale and spinach salads! So what is the secret? I can never get kale or spinach to grow. I don't grow spinach anymore because our weather changes so fast in the spring that the spinach goes from sprout to flower in no time and I got tired of getting excited about the spinach only to have it bolt on me. Plus, it's relatively cheap to buy. For kale, I'm all about Lacinato Kale. It's also called Dinosaur Kale because it grows these long, textured leaves that look like they could be from the era of the dinosaurs. I start it in April from seed inside and transplant it out when I can get in the dirt. The Lacinato kales are more hearty, so they can take a beating and still grow strong. They grow though our hot, humid summers, and then hang in there until the coldest winter freeze claims them after Christmas. You can harvest leaves at baby stage or at post-frost stage- the key is that you really don't want to eat the center rib, so you need to take the time to remove it. The Russian leafy kales are good also, but the hearty lacinato kales are the least favorite of the cabbage moths so that is what I grow. They do take a few nibbles here and there, but nothing like the other brassicas.
|
|
|
Post by spike on Jul 17, 2017 21:37:08 GMT -5
oooh awesome thank you. I used to be able to buy these huge tubs of 50/50 baby kale and baby spinach mix. Can't seem to find them anymore. I would love to grow my own.
|
|
Deleted
Posts: 0
Joined: January 1970
|
Post by Deleted on Jul 19, 2017 12:20:57 GMT -5
I usually start my kale and spinach in the fall and grow it through the winter. I think the cold weather makes both tastier.
The Lacinto kale is wonderful in soups and stews as it holds up but is not tough. Also, use the bigger leaves to wrap meat/rice bundles ala stuffed grape leaves- grape leaves to me are bitter, so the kale works just right along with the Trouchunda Kale/cabbage leaves.
|
|
|
Post by ladymarmalade on Jul 19, 2017 15:30:19 GMT -5
I usually start my kale and spinach in the fall and grow it through the winter. I think the cold weather makes both tastier. The Lacinto kale is wonderful in soups and stews as it holds up but is not tough. Also, use the bigger leaves to wrap meat/rice bundles ala stuffed grape leaves- grape leaves to me are bitter, so the kale works just right along with the Trouchunda Kale/cabbage leaves. Ah, a lucky soul who can do some winter gardening! Cold weather definitely sweetens the kale up a bit.
|
|
|
Post by daylilydude on Jul 20, 2017 5:35:47 GMT -5
I have been reading up on this Dinosaur Kale and it gets raving reviews, I may have to try it as the wife and I have just had the red kale that i'll have to dig it up to give the variety.
|
|
Deleted
Posts: 0
Joined: January 1970
|
Post by Deleted on Jul 20, 2017 12:15:31 GMT -5
I like the red kale, too. Good shredded into a coleslaw for color, as well as cooked.
|
|