KALE

The kale is ready, mostly. I have three varieties, two which are ready. Some of you (uh, meg) might hold out for the third. Here's the rundown...

Red Russian:

Very tender; tasty raw or cooked. Also looks pretty in the garden with its green foliage and purple stems and veins.

Siberian
Salad, stir fry, kale chips, or just steamed and topped with a little chevre, this kale is a where it's at. Prolific producer that will keep going till next fall and beyond.


Nero Di Toscana
Ooh, la, la - this one's a beauty. This is the first year I've grown this one, but the results look promising. Also known a lacinto, dino, and black palm. A classic Italian kale; lovely to look at and to eat!
Two weeks out until mature, but I can send it home with you early to live in its pot.