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Garden fresh recipes

The foliage for some varieties, like Redbor Kale, have distinct purple foliage.

kale plant yields even more tender and flavourful leaves. For kale grown in colder areas, you

may extend the harvest season by taking additional

cold protection measures,

such as applying a thick layer of mulch around the plants or covering the plants with row covers. Once a kale plant produces yellow flowers, also known as bolting, it is a sign the plant is done producing for the year, and it should be removed from the garden. To harvest kale

Cut off the leaves from the plant as

they are needed. Do not pick the top center of the plant, this area is necessary for the plant to continually renew leaves faster. Smaller tender leaves are ideal for salads, while older leaves are perfect for cooking.

To store kale Put the unwashed leaves in an air-

tight container in the refrigerator, where it stores well for up to seven days. To freeze kale for future use, follow these steps. First, wash the greens and remove the central rib (removing the rib is optional). Next, boil the greens for three minutes, then immediately plunge the kale into ice water for three minutes. Drain the greens thoroughly and store in re-sealable storage bags, removing as much air from the bag as possible. v


kale chips Ingredients 1 head of kale, washed and thoroughly dried

2 tbsp olive oil Sea salt, for sprinkling

Directions Preheat the oven to 275 F.

Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes. Serve as finger food.

Article and recipes provided by President's Choice. For more info visit


sandwich (4 servings)

Ingredients 2 cups kale leaves, washed with central rib removed

1/2 tsp lemon juice 1/2 tsp garlic powder 4 tbsp spicy brown mustard 2 avocados, mashed 8 pieces of sliced bread or 4 pita pockets

Directions Boil or steam the kale

leaves for three to five minutes. Drain the liquid from the kale, and sprinkle with the lemon juice and garlic powder. Spread the mustard on the bread, add a generous dollop of avocado, and pile on the seasoned kale to complete the sandwich.

Kale can survive frost, but snow will stop it.

Summer 2016 • 13

Photo by Kari Sullivan.

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