Kale Harvest Ready!
Kale is an easy-to-grow addition to many wonderful meals. It can be grown outdoors in raised beds, in the ground, in just about any way that you can imagine. It should be no problem finding the perfect fit for your situation. It can be planted any time from early spring to late summer. Tip: stagger planting to have kale ready to harvest all summer long!
One of the most important things to remember when growing kale is to always keep the soil wet. This is especially important this summer, since it is extra hot in the Palouse. Kale likes a cool environment, so it is best to start seedlings inside and transplant them into a partially shady spot. The Garden Program here was grateful to have seeds started by Runner Bean Ranch from Palouse, Washington. We transplanted them mid-Spring into raised beds with small covered hoop houses. Kale can definitely grow when it is warm, but it’ll be yummier if kept cool and happier if the soil is moist.
Kale needs about 18 inches to 2 feet between plants. Once your kale is in the ground and ready to go, wait until after the first frost to harvest. One serving is about two full sized leaves, so harvest as needed. If you don’t harvest all at once, your kale will keep growing and you can enjoy it for longer.
Running low on basil? Pesto is great, but using only basil can really make your grocery bill add up. Use half basil, half kale for pesto that tastes great and is a little cheaper and better for you.
2 cp fresh kale, packed tightly
4 medium size garlic cloves
½ cp walnuts
½ cp olive oil
1 cp parmesan
½ t. salt
¼ t. pepper
In food processor: combine kale, garlic, and walnuts
Add oil slowly
Add cheese, salt & pepper
Refrigerate or freeze
TIP: freeze in ice cube trays for easy defrosting
Try growing kale today – with these tips and recipes, it should be a breeze!