Happy Wednesday! Step away from the housework, bills, and constant barrage of texts and emails and come stretch your legs in my vegetable garden. Grab a cool drink while we take a quick peek at the kale patch and the six beautiful varieties thriving this season.
Dwarf Siberian Kale
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| Dwarf Siberian Kale in spring, immature |
seed source: Territorial Seeds, online
- a compact, frilly-leaved kale
- very cold-hardy
- taste is less bitter than curly kales
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| image source: San Diego Seed Co. Dwarf Siberian Kale, mature |
Why I chose this:
In 2020 I began planting edible hanging baskets, mostly salad greens. I chose Dwarf Siberian because of its compact growth habit, a natural in a hanging basket. I ordered the seeds online, but I have also seen Territorial Seeds available in specialty nurseries like Flower World and Sky Nursery, in a couple of Puget Sound Ace Hardware stores, and in some food co-ops in the area. Territorial is a Pacific Northwest seed company, based in Cottage Grove, OR.
Red Russian Kale
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| newly planted, the stems are purple, leaves green |
seed source: Territorial Seeds from Flower World
- purple stems with flat and toothed leaves
- sweet flavor
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image source: Territorial Seeds Red Russian Kale leaves when mature |
Why I chose this:
I was looking for a couple of red kales to add interest and nutrients to my kale selection. Red and purple vegetables have specific compounds called anthocyanins, good for the brain, heart, gut, eyes, and are anti-cancer. I also like the contrast in appearance of the leaves, being highly-frilled compared to curled or flat. I came across these seeds on my birthday when we went to Flower World to spend some of last year's birthday money from my son and daughter-in-law.
Lacinato Kale (Sometimes Called Tuscan Kale)
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| newly started Lacinato |
seed source: I collected seeds saved from a bought plant 9 or 10 years ago.
- pronounced La Sin Nah Toh
- somewhat cold-hardy
- long and narrow bumpy dark green leaves
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| image source: Park Seed Lacinato mature, mid-summer |
Why I chose this:
I was looking for visual contrast in salads. Although it appears to have a very different leaf shape, it is similar in nutrients and flavor to other kales. I was happy that it is an easy variety for collecting seeds. I'll continue planting this one every year from now on.
Blue Curled Scotch Kale
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| a little slug-nibbled, but it will bounce back |
seed source: Ed Hume Seeds at Fred Meyer
- blue-green curly leaves, which frill more after frost
- very cold tolerant
- an heirloom variety
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image source: Grow Joy Blue Curled Scotch mature |
Why I chose this:
Honestly I don't remember why I bought these seeds, except that Fred Meyer usually only carries a couple of varieties of each kind of vegetable seed. Blue Curled Scotch Kale may have been one of just a couple of choices. I've read that the highly curled leaves (when more mature than what I have now) make good kale chips.
Redbor Kale
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| spring -- the stems and center vein are purple |
I bought the plants at Fred Meyer this year, 12 plants were in the 6-pack
- curly to frilly leaf habit
- purple to maroon leaves after first frost
- enhanced leaf curl with cold weather
- naturally converts starches to sugars after frost
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| image: Johnny Seeds Redbor early autumn, much more purple |
Why I chose this:
In early March I couldn't find red-leafed kale seeds in supermarkets or big box stores nearby. I bought these as plants before we went to Flower World, where I was able to choose the Red Russian Kale Seeds. As I said about that red kale, I was looking for color in the garden and anthocyanins in the nutrient profiles. Redbor, once mature and after frost, is more colorful than Red Russian Kale. I'll continue to plant both red varieties in future years, only I'll search specifically for Redbor seeds next winter online.
Premier Smooth Leaf Kale
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| newly started Premier Smooth Leaf Kale |
seed source: Ed Hume Seeds at Fred Meyer
- thick, dark green leaves that are smooth and not frilly
- slightly scalloped along edges at maturity
- a good variety for both early spring and late season planting
Why I chose this:
This is a good all-purpose kale variety. It's not too bitter, hardy, good in smoothies, good sautéed, good shredded to add to salads. It is reliable in starting from seeds and grows quickly, so it can outgrow rabbit or slug ravaging.
Thanks for stepping into the garden with me today. Now it's time for me to head back inside and get cooking!
Let’s vote: Are you a huge fan of kale, or do you have to hide it in a fruit smoothie to eat it? Drop your vote below (simple yay or nay)—no judgment here! 🥬
I love seeing your varieties of kale! Last year, I grew several as well, but only planted two this year (so far, will probably plant more in the fall), Blue Scotch and one that looks like your Smooth Leaf though I don't remember the variety offhand. In our household, I'm mainly the person who consumes it, though I will put it in smoothies that my husband occasionally drinks or add it to soups. It's also tasty sauteed, though I have it most often in smoothies. Also, I grew collard greens this year after learning about their nutrition in my classes. I need to get on the ball and steam blanch and freeze both collards and kale for winter use. We have way more than we need fresh now that we no longer have ducks (something got into our yard while we were at our daughter's university graduation 5 weeks ago and killed all five, sadly).
ReplyDeleteHi Cat,
DeleteSo you're a "yay" on kale but your husband may be a "nay."
Oh, I'm so sorry to hear about the loss of your ducks. That must've been horrible to come home to.
I'm growing collards for the first time this year. I don't know how it will do for us. I've always thought as collard greens as a hot summer leafy green, and we're not at all hot here in summer. Collards are a really good source of calcium. I just hope they grow okay for me.
Our family enjoys kale. When I first started gardening in this home, it was the one vegetable that did really well. I like it sauteed in olive oil with garlic. It's also a good addition to vegetable soups in fall. I, too, will be planting more for fall. But in my area, I get them transplanted (start from seed indoors) the very end of July in order to have them large enough to harvest from by October 1. Good fall weather ends abruptly in late October.
I went for more variety in our garden this year in a couple of types of vegetables. I added red cabbage to the green and am growing a second type of tomato instead of just one. I also have more types of pumpkins this year. Sometimes it's just fun to have more variety, even if it costs a bit more in additional packets of seeds or seedlings.
Hi again, Cat. I had a question I forgot to ask you after reading your comment. What are the health benefits/nutrition you learned about in your classes concerning collard greens? I know about them being a really good vegetable source of calcium. Now I'm wondering what else they may be good for.
DeleteLili, variety is a good thing! Sounds like you are branching out with various veggies this year! As far as collards, I remember my professor emphasizing collard greens in class, so went back to the notes to see what I could find. As you mentioned, they were discussed as an excellent source of bioavailable calcium, but also because they are lower in oxalates than many greens such as spinach or chard. It was also mentioned that a 2012 study looking at leafy green consumption and hip fracture incidence in older women actually also noticed an association between kale and collard green consumption and lower risk of glaucoma. 2-3 servings per month was associated with a 50% lower risk of glaucoma (Giaconi, et al., 2012).
DeleteFor whatever reason, I cannot sign in this afternoon, but this is Cat.
I remember you saying that you grew a lot of kale because it does well in your climate. You weren't kidding.
ReplyDeleteWe don't usually grow kale because the varieties I've seen around here are tough. Of the varieties you've used, which one would you say is the most tender and would be good in salads?
Hi Live and Learn,
DeleteWith all kale, the absolute most tender for salads will be baby leaves. Baby leaves are so thin you can easily tear them to toss in a mixed green salad.
For more mature kale, Lacinato is a good one for tenderness in salads. My preferred way to use kale in salads is to shred leaves finely, massage them 30 seconds in the salad bowl, then dressed with a sweet and sour vinaigrette, allowing to stand for 30 minutes. At that point I toss in bacon bits, sliced almonds, and dried cranberries. It's really delicious this way, if you like sweet dressings.
If you are using a mature kale with thick stems, then I suggest cutting the stems out (slicing each leaf along either side of the stem/center vein). Then slice or shred just the leafy part. I don't know yet, but Red Russian is supposed to be tender. I'll be finding out this season if that's true.
Thanks for the info.
DeleteSo many kinds of kale! I had no idea. I hope to plant them in a fall garden. I’m a yay. We tend to eat it in salads very similar to what Lili described or sautéed. We have eaten it in chips as well.
ReplyDeleteNow collards?? You are talking Southern language there! We really like collards. My dear MIL made the best. She always started with cabbage collards as she said they were the most flavorful. And they sweeten after a frost so keep that in mind. We eat them during the year, but they are especially eaten on New Year’s Day here. Gotta hope for that green money!
Hi Lynn,
DeleteAnother yay on the kale.
I knew collards were more of a Southern thing. I've bought frozen collard greens in my area, but it's rare to see them in abundance in the grocery store of farm stand. What are cabbage collards? How are they different from regular collards? (Not a Southerner, here, obviously.)
Do you also eat black eyed peas on New Year's Day? My family tries to remember to make black eyed peas. After cooking the beans, I saute them with garlic, green pepper, onion, celery, and red pepper flakes. If I have a pan from cooking bacon earlier in the day, I do the cooking in the bacon grease pan (after draining off most of the bacon fat) for flavor. I don't know if that's anywhere near a Southern type of way to cook black eyed peas. Do you know how black eyed peas are traditionally cooked? I think it's in Italy that green lentils are eaten on New Year's Day, as they symbolize money (coins, not bills), too.
I hope your fall kale does well for you.