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Vegetable List

Acorn Squash

Arugula

Asparagus

Beets

Bok Choy

Broccoli

Brussels Sprouts

Butternut Squash

Cabbage

Cantaloupe

Carrots

Cauliflower

Celery

Collard Greens

Corn

Cucumbers

Eggplant

Endive

Escarole

Green Beans

Green Onions

Kale

Kohlrabi

Leeks

Lettuce

Mustard Greens

Okra

Onions

Parsnip

Peas

Peppers

Potatoes

Radishes

Rhubarb

Rocket

Scallions

Snap Beans

Snow Peas

Spinach

String Beans

Summer Squash

Sweet Corn

Sweet Potatoes

Swiss Chard

Tomato

Turnip

Watermelon

Zucchini

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Kale

vegetable

Growing:

Plant a few weeks before last frost date. Plant seeds ½ inch deep in rows about 8 inches apart, or scatter seed; thin to 8 inches. Harvest by removing the larger, outer leaves and leaving the center leaves to continue growing. You can continue to harvest long after the fall harvest, sometimes into the winter even.

Selecting & Storing:

Kale should be dark green with "frilly" edges; avoid wilted leaves. Wrap it in damp paper towel and store in a bag in the crisper of the refrigerator. It will keep for about 6 days. It gets stronger in flavor the longer is sits.

Basic Preparation:

Wash under cold water and discard wilted or discolored leaves. Place in a pan with enough water to cover the greens and simmer over medium-low heat for about 20 minutes until tender, but not mushy. Kale is most often used chopped and added to soups/stews.

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