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Kale - Red Winter
Kale can be harvested by cutting off the entire plant or by periodically stripping off the lower leaves. Red Winter, an improved Red Russian Kale, is sweet all the time and it is also very tender. Kale tastes best when grown in the fall. The red-veins, wavy margins, and foliage that resembles oak leaves makes Red Winter almost dramatic looking in the garden. Red Winter is excellent for your mesclun salad mixes, tasty garnishes, and lightly cooked dishes. Plant in the spring, 4 weeks before the last expected frost or 10 to 12 weeks before first fall frost. The soil needs to be well drained and have lots of organic matter. Most Kale gets sweeter as the first frost hits. The Kale Red Winter, 'Brassica oleraceae (Acephla)', is a rare strain of Kale that has very tender, sweet leaves compared to other kales. ... find out more
Spinach - New Zealand The Spinach New Zealand, 'Tetragonia expanse', is an Heirloom spinach that tastes like spinach but loves hot weather. New Zealand spinach provides the great spinach taste all summer long because it loves the heat. In the deep south some protection from the summer sun is recommended. Plant in the spring around the last average frost date. Do this on a continual basis to encourage new growth of tender young leaves. Just like other spinach, small, young leaves can be eaten raw or steamed. To harvest, simply cut 3 to 4 inch leaves from the branches as you need them. New Zealand spinach prefers a sandy, well drained soil with lots of organic matter. The New Zealand provides continuous greens from May to October! Discovered by Sir Joseph Banks off the coast of New Zealand during the 1770 voyage of Captain James Cook and enjoyed by 18th century gardeners. |
