Kale Harvest

I love the greens that survive the winter. They've been growing slowly-but-surely since autumn and, depending on the severity of the winter, are ready to eat in February or March. They mature before the bugs return ... and THAT is a big deal!

The downside, though, is greens that over-winter tend to bolt as soon as they are exposed to heat. A few days of warm temperatures and they're done. Flower stalks shoot right up, and while the yellow kale flowers are pretty to look at, they signal the end of desirable edibles. The leaves become bitter and tough.

Here's a tip: If you catch the flower buds before they open up they are actually quite tasty in a stir-fry or tossed raw onto salad. They look like tiny broccoli heads. Try it!

The curly kale was the first to bolt, followed by the smooth leaf, and finally, the red Russian variety. That was nice planning (yeah, right) as we were able to pace ourselves in the kale feast. Just take a look at all that green goodness!

Curly in the foreground
Smooth Leaf in the center
Red Russian along the right side of the raised bed

Sue and the Red Russian Kale

Potatoes

I planted two types of potatoes, French Fingerling and German Butterball, in one lazy bed. A little tater tot kept me company.

A Few Seeds in the Ground

• Arugula
• Beets
• Cilantro
• Snow Peas

A nice rain this morning watered them in good, but cool temps this weekend may mean delayed germination.

Clean Up Day

I spent 3 hours in the garden today, removing row covers and weeds. But take a look at what has survived the winter!

• Collards ... a few plants with a few leaves. It will bolt soon.
• Spinach
• Garlic
• Kale ... Curly, Smooth Leaf, Red Russian

Kale three ways!

And look who had fun sampling the goods and playing in the dirt!

Hope of Spring