The 1st 14 to go out, was probably "sumwhare"s. "sumwhare", let me know if you don't get any. Today, these will be going out... "sophie" ~ "cowbow dad" ~ "Sarah" & "Vaflowernut" I'm still figuring out "grdngramma" & "seedkeeper" "mrsmodernhousewife" is ready, but waiting on an address. If you requested seeds, but don't get any in a week, let me know, I don't deliberately overlook people, but with so many different IDs, emails, etc, it is possible that your request got lost among them. I'm still waiting to receive the "mack" SASEs. ENDIVE IS ALL GONE (hopefully some outside for "mack" if she wanted any) THERE'S ONLY 1 HYBRID RED CHERRY LEFT

I'm growing it for the first time this year. Heard my guy at the farmer's market was retiring and ordered some seeds in July. Sowed some in a windowbox I have outside, if it gets really cold I'll just bring them inside...I absolutely love this kale and the thought of going without it this year is too depressing to contemplate! I have a great fasule recipe adapted from my mom's escarole soup. I like tuscan kale 100 times more than escarole anyway! Very simple, but delicious. Tuscan Kale and Cannelini Fasule 2-4 Tbs olive oil 4-6 Cloves of garlic smashed or sliced 1/2 to 1 lb kale leaves 4-6 C. Vegetable or chicken stock 1 can white cannelini (kidney) beans Olive oil to taste Parmesan cheese to taste Salt and freshly ground pepper to taste Crusty bread for dunking or as a crouton! Heat olive oil on medium/high heat in the bottom of stock pot. Add garlic and sautee 3-5 minutes. Add kale a little bit at a time, moving the wilted leaves to the side and adding new leaves as you go. Add more olive oil if it gets dry at the bottom of the pot. When leaves have lost about half their original size, add stock. Add beans. Simmer until leaves are tender, but not completely soggy. Season with salt and pepper to taste. Serve soup hot with grated parmesan cheese grated and a splash of olive oil. And some hot crusty bread, of course! :) Heaven. And it keeps in the freezer for months. I usually make a ton in the summer and take it to work all winter. Now hopefully I will be harvesting well into the winter if things go well.

Just guessing,but I would imagine red Russian would still work for smoothies, though you may need more of it, since it's a thinner leaf. But as already stated, it may be tough to grow enough indoors for a daily habit. If you're interested in micro greens, I was given this contraption that works really well for starting greens especially. 3-4 days to sprout, then cut when ready. I have grown lettuce up to small baby size before either eating or transferring to an earthbox to grow larger. All the trays means you can have several stages of seedlings. I have no idea whether micro greens would add enough flavor to a smoothie--DH likes sunflower or basil best for salads. Have used coir, seed starter mix, and reg potting soil with this, all with good results. Here is a link that might be useful: Seed starter tray

I was thinking of asking my dad to take the kale (white russian is really getting big, though started same time as others), broccoli, spinach to his house and put in sunroom - gets pretty warm there during day (too warm?) but would get more sun and would be cooler (too cool?) at night than in my family room, but be more sheltered than moving outside. Would also give me more room under grow lights for my tomatoes and peppers (1 flat off cool weather stuff isn't even under light, it's 1 shelf below and gets some light from the (wire) shelf above and from the window, if I'm careful to keep the flat fo tomatoes pushed back a little. I've got to buy at least 1 more clamp-on lamp. I have 1, works with regular bulb but it blew out a CFL last year and I don't want to put it on a timer with another CFL. Funny how we're in the same zone but frost dates are different? I'm going by 90% LFD, 50% is end of April but not anywhere near next week. Like I said, it's going to be mid-30's at night this w/e, warming up to lows in 40's next week but averages are 36-38 for the rest of the month and last April we had 3 hard freezes the last week, after unseasonably warm weather in March and earlier in April. Like they say, "If you don't like the weather in New England, just wait a little bit - it'll change!"