(Insert Vegetable) Is The New Kale
8 years ago
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Comments (1)Just to make this swap a little different, I thought we could post what we are going to send in to trade and what we are interested in. For example you can post that you are sending in watermelon, armenian cucumbers and Lisbon onions, and you are interested in the lemon cucumbers that flwrs4evr sent in. Here is a partial list of the edibles that I am going to put in this swap: Watermelon: Sugar Baby Beans: Malibu (Pole) Beans: Royal Purple Beans: Cascade Giant Pole Lettuce: Grands Rapids Lettuce: Sampler Lettuce: Mesclum Lettuce: Butter Crunch Pumpkin: Heirloom, White and Sweet Meat Cucumber: National Pickling and Lemon Radish: Watermelon Onion: White Lisbon Bunching Onion: Tokyo White Bunching Lima Bean: King of the Garden Fennel Cress Chervil: Curled Salad Burnet Pepper: Hungarian Wax Kohlrabi: Early White Vienna Kale: Dwarf Blue Curled Calendula (edible flower) Viola: Helen Mount (edible flower) Beet: Yellow Detroit Nasturtium (edible flower) Catnip Parsley: Italian Flat Leaf Lavendar Basil: Lemon...See MoreNew to vegetable gardening. Questions about spacing as now sprouting.
Comments (6)Looks like a lot of thinning to me. Kale should be somewhere between 6-12 inches between plants. It might bolt quickly though going into the warm season. Broccoli will get to be a large plant and I would allow at least 18 inches between plants. Carrots should be thinned to about 3-4 inches between plants....See MoreHave you tried Kale Sprouts? (AKA Kalettes or Lollipop Kale)
Comments (7)Okay, I've seen the High Line in a children's book, and do get the part about TJ's being far. The rest could have as easily been about Kamchatka, given how much I know about New York. :) TJ's has things that come and go, so if you're making a special trip, it might be worth calling ahead. I do the same with kale, in the low oven, but I cut out the heavy stems. Can't do it with kale sprouts, so did the hotter. They were probably too hot, but they got nice and crunchy. :) Your toasted garnish sound great! I was thinking more of the little shreds of veg that you're supposed to eat with the meat, which they also call garnish, but so much better yet to make the decorative bits into a snack! I think plenty of people in New York, at least among the people I know, are more like you with the less amount of meat. It's the chefs who don't get it! Or maybe not even the chefs there, but the ones who come here from there--maybe their fare wasn't what the New Yorkers wanted anyway. Or maybe an Eastern thrift thing of if you're paying $$$ or more, it should be for something with Calories. :) The French and German chefs seem to have at least a good acquaintance with vegetables. The Italians--the fine dining chefs here here--use them in the cooking, but it seems if you want one to actually bite into, it's in a salad, and the Brits promise all kinds of delightful veg, but it's really just a smear of puree meant to be eaten with the meat (high class substitute for ketchup) with a few micro greens and three twigs for color on top. The other fun thing that TJ's had this last year was "heirloom red spinach". I love that they're getting in these oddities, half cleaned and ready to use. :) I admire your vegetable garden. I have herbs and peppers, but I'm not a great gardener, and am not ready to commit to vegetables. Are there any you're planting now for the Spring?...See MoreVegetables more cold-hardy than Kale?
Comments (7)One thing to keep in mind is that more than mere cold-hardiness is in play here. Just as important as cold-hardiness is plant conditioning to cold weather. Cold-hardy plants, in general, become more hardened/conditioned to cold weather as the temperatures gradually get colder in the fall. This allows them to develop a better tolerance for the cold conditions. What can hurt cold-hardy plants here is when we stay exceptionally warm exceptionally late in autumn or winter and the plants get little gradually increasing exposure to actual cold temperatures. When that happens, and then when a blue northern blows in suddenly with very cold weather, plants that normally could stand the cooler temperatures sometimes are damaged by the cold (though normally not killed) because they haven't had any prior conditioning. This happened around 2006 or 2007 at our house when we stayed very warm and didn't have any freezing nights until mid-December and then suddenly had an 18-degree night. Even the cool-season plants weren't ready to go from lovely, mild weather to an 18-degree night with no prior conditioning. That abrupt change in environment did kill some normally cold-hardy plants. Also, some plants stay viable in winter because of the insulating cover of snow more common in colder climates in ours. Finally, some cold-hardy plants are biennials. When are weather fluctuates strongly from warm to cold weather and then back to warm and back to cold, yada, yada, yada, as it so often does in winter, the biennials can get confused and bolt because the widely fluctuating temperatures (once the plants have reached a certain age or size) can trick them into thinking they are in their second year of growth and can cause them to bolt. Many years we have many crops overwinter just fine, but other years, it is the warm weather and the wildly fluctuating weather that gets them. People in climates that stay consistently cold all winter long can find it easier to overwinter some winter crops than we can because their weather stays cold consistently. I find it easier to have a great winter garden when the winter is cold than when it is warm or flops back and forth from warm to cold....See More- 8 years ago
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