Well , the spinach and lettuce has come up , the bok choy is there from
seed that fell before I harvested the pods . And today I tilled the straw
from around the potatoes (what a disappointment ...) into the ground to add
more organic matter , prepped the area up by the lettuce and planted about
100 garlic cloves . I'm debating with myself whether or not to plant some
kale - we've never tried it , might be good in salads . I need to inventory
my seed supply , see what else might be a good fall crop , I have about 3-5
rows 25 feet long that are ready to plant ... or I could just let them lie
fallow until next spring .
--
Snag

"Terry Coombs" wrote in message
...
Well , the spinach and lettuce has come up , the bok choy is there from
seed that fell before I harvested the pods . And today I tilled the straw
from around the potatoes (what a disappointment ...) into the ground to
add more organic matter , prepped the area up by the lettuce and planted
about 100 garlic cloves . I'm debating with myself whether or not to plant
some kale - we've never tried it , might be good in salads . I need to
inventory my seed supply , see what else might be a good fall crop , I
have about 3-5 rows 25 feet long that are ready to plant ... or I could
just let them lie fallow until next spring .

To me kale is a tough leafed bitter form of greens I like it cooked but
would struggle with it in a salad, it would take too much chewing, but
cooked into chips it would be as nice as croutons.

Mike

"Bloke Down The Pub" wrote:

To me kale is a tough leafed bitter form of greens I like it cooked but
would struggle with it in a salad,

Two approaches: plant one of the more tender kales.
make "massaged kale" salad, in which you slice fine (chiffonade?), add
something acidic like lemon juice, a little olive oil, and knead for a
while.
SWMBO likes it, if I do the kneading.


--
Gary Woods AKA K2AHC- PGP key on request, or at home.earthlink.net/~garygarlic
Zone 5/4 in upstate New York, 1420' elevation. NY WO G

Bloke Down The Pub wrote:
"Terry Coombs" wrote in message
...
Well , the spinach and lettuce has come up , the bok choy is there
from seed that fell before I harvested the pods . And today I tilled
the straw from around the potatoes (what a disappointment ...) into
the ground to add more organic matter , prepped the area up by the
lettuce and planted about 100 garlic cloves . I'm debating with
myself whether or not to plant some kale - we've never tried it ,
might be good in salads . I need to inventory my seed supply , see
what else might be a good fall crop , I have about 3-5 rows 25 feet
long that are ready to plant ... or I could just let them lie
fallow until next spring .

To me kale is a tough leafed bitter form of greens I like it cooked
but would struggle with it in a salad, it would take too much
chewing, but cooked into chips it would be as nice as croutons.

Mike

It depends on the cultivar. Some kales are tougher than others, some are
more bitter than others. Also for salad you should pick the tender young
leaves.

I like kale, it is tough, long lasting, nutritious and often pretty to look
at, as well as being tasty.

--
David

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
A better world requires a daily struggle
against those who would mislead us.

David Hare-Scott wrote:
Bloke Down The Pub wrote:
"Terry Coombs" wrote in message
...
Well , the spinach and lettuce has come up , the bok choy is there
from seed that fell before I harvested the pods . And today I tilled
the straw from around the potatoes (what a disappointment ...) into
the ground to add more organic matter , prepped the area up by the
lettuce and planted about 100 garlic cloves . I'm debating with
myself whether or not to plant some kale - we've never tried it ,
might be good in salads . I need to inventory my seed supply , see
what else might be a good fall crop , I have about 3-5 rows 25 feet
long that are ready to plant ... or I could just let them lie
fallow until next spring .

To me kale is a tough leafed bitter form of greens I like it cooked
but would struggle with it in a salad, it would take too much
chewing, but cooked into chips it would be as nice as croutons.

Mike

It depends on the cultivar. Some kales are tougher than others, some
are more bitter than others. Also for salad you should pick the
tender young leaves.

I like kale, it is tough, long lasting, nutritious and often pretty
to look at, as well as being tasty.

Kale seeded to be the least bug damaged crop I grew in my new garden this year.

Spanach, Beets, and Chard were all plagued by leafminers.