Ragged Jack Kale.

009Kale is one of the hardiest winter vegetables. It can be grown outdoors or in the polytunnel. We have been growing this variety for about six years from our own home-saved seeds( Brassicas will cross with other varieties of brassicas so only save seed from one variety at any one time). The flavour of kale improves with frost and it is hardy to about -10c. It is a useful vegetable in the spring when everything else has been consumed. It can be eaten raw in salads (finely shredded) or steamed. If you don’t wish to save seeds the seed heads are delicious eaten raw or steamed. They are on a par with purple sprouting broccoli. 

Kale does best in well-drained fertile soil. We plant seed in modules, then pot up individually in 4in pots before planting in the earth.

                                                                                                       Kale and Avacodo Salad.

 1 bunch kale. 1large tomato. 1 avacado. 1 stalk celery. quarter cup olives. 2 tablespoons olive oil. 2 teaspoons lemon juice. 1 teaspoon salt.

Remove kale stalk then finely chop leaves into a bowl. Add salt and massage well into leaves until wilted. Add lemon juice and massage again, Add tomato and olives. Blend avacodo, olive oil and celery to a cream and pour over salad. Mix well to completely cover leaves. The order in which you add the ingredients is crucial. If you add the oil too early the kale will not wilt so well.

                (Recipe from Conscious Eating by Gabriel Cousins)

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