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Kale

ie: Spinach and Chard
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divingbrit
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Kale

Post by divingbrit » Tue Dec 20, 2016 9:14 pm

Kale

18" between Plants
18" between rows
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divingbrit
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Re: Kale

Post by divingbrit » Tue Dec 27, 2016 10:03 am

Kale is a wonderful crop for the winter vegetable garden. The flavour and texture improves once the frosts have started in early winter releasing it's sugars. Kale is a fantastic winter 'superfood'.

Kale 'Nero di Toscana' has upright smoky green-black leaves, crinkled and handsome like a tall Savoy cabbage. It's very popular for autumn and winter Italian cooking. I love this in a finely chopped topping for crostini, mixed with a few capers and green olives.
  • Genus Brassica oleracea acephala
    Variety Nero di Toscana
    Group Italian Heritage
    Type Hardy Annual
    Common Name Kale, syn. 'Cavolo Nero', Tuscan Kale, Black Cabbage
    Soil Type Chalky, Sandy, Neutral
    Site Full Sun, Part Shade
    Moisture Well-drained
    Spacing 90cm (36in) apart in each direction when the plants have 5-6 leaves
Sowing, Seeds, Planting Sow early summer, February -July. Can be started under cover (in individual cells to minimise root disturbance) or sown direct.

Care Tips Remove yellowing leaves, mulch thickly and keep weed-free. This is a very disease-resistant plant. This grows well in a container pot. Will tolerate poor soil.

Storing Store in the fridge for up to 10 days, or in the freezer for 6 months.

Harvesting After the first autumn frost (October-May) - this improves texture and flavour - harvest by removing young leaves with a knife when they are 10-12.5cm long. Don't harvest all from one plant, cut a few leaves from several. Pick regularly. Kale is also a good cut-and-come-again crop, with the youngest leaves making a good addition to mixed leaf salads.

Cooking Notes Eat the baby leaves raw in salads, or saute gently with olive oil, garlic and chilli. Can also be boiled, steamed or added to soups/stews.
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