do the Lacinato…
kale…
From yesterday’s post we know Kale is one of the most nutritious vegetables you can grow.
Kale is considered a Fall to Spring vegetable since cool temperatures and light frost improves the flavor. Heat creates a more intense flavor which I myself enjoy. Heat also tends to make kale bolt - or go to seed. One variety of kale that tolerates heat well and doesn’t seem to bolt during hot weather is my favorite - an Italian heirloom variety - Lacinato; also known as Calavo, Dino, Dinosaur, Black or Palm Tree Kale.
Kale grows best in nitrogen rich soil at a pH of 6 to 7 but can tolerate most average garden soils. Kale can also tolerate partial shade - which can be beneficial during the summer months to shield the plant from heat.
We generally plant about six to eight plants of Lacinato Kale year round with some Red Winter Kale and Red Russian Kale during the cooler months. These generally grow in our raised beds but after our rodent problems I decided to grow this nutritious must-have vegetable in some 7 gallon nursery pots.
Sow seeds 1/2 inch deep in little pots to transplant or directly in the garden. Seeds will germinate at temperatures at or above 68F and will take any where from 5 to 10 days depending on how warm the soil is. Keep the soil moist until the seedlings are well established. Then thin to 10 to 12 inches apart.
You can start harvesting the outer leaves when the plant has at least 6 leaves. Leave the center leaves and the plant will keep growing eventually getting 2 to 3 feet tall looking like a palm tree. If your plant does bolt and develop a seed stalk - harvest the bud before the flowers open and prepare like broccoli.
Kale can attract aphids - I find a very dilute solution of dish soap (1 teaspoon per quart) sprayed on the infested plant knocks them out though I recently discovered my own “vermin vinaigrette” works really well too.
Possible companions: beets, celery, dill, lavender, onions, rosemary, sage, thyme and nasturtiums.
Easy to prepare - you can cook kale as you would spinach but for a few minutes longer to soften the thicker leaves. I like to saute with a smashed garlic clove in extra virgin olive oil and finish with a squeeze of lemon juice right before serving. If you have tender young leaves you can eat them raw with your favorite salad dressing.
Kale…plant it, grow it, eat it!
Here are a few more like this one:
