Delaway Kale

178 – Delaway Kale

$3.00$12.50

Certified Biodynamic

Very attractive, flavorful and long producing green leafed kale with purple tinging and purple stems. This delicious kale’s coloring, in addition to the broad flat leaves which curl at the edges, makes it stand out at farmer’s markets. This has become a standard variety in our Camphill Village vegetable garden which grows vegetables for the 240 people who live here.
Certified Biodynamic AND Organic available upon request for growers requiring organically certified seed. Please email (turtle@turtletreeseed.org) or call 1 (800) 930-7009.
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Product Description

DAYS TO HARVEST
60-65
40 for baby greens

SOWING
Direct seed ~3-4″ apart 1/2″ deep. Thin to ~10″ apart (and eat thinnings!) OR
Start indoors 3-4 weeks before last frost and transplant 10-12″ apart. Recommended to harden off 2-4 days before transplanting.
Last planting should be around end of June for fall crops (zone 5B)

LIGHT PREFERENCE
Partial to full sun

SOIL REQUIREMENTS
Well draining soil with high organic matter – fairly pH tolerant

PLANT HEIGHT
~4″ for baby greens
8-10″ for bunching greens

PLANT SPACING
~12″ per plant for bunching kale
2-4″ for baby greens

HARDINESS ZONES
Hardy. Can tolerate frost and over winter in some areas

HARVEST
Bunching greens: harvest outer most leaves for a continual harvest
Baby greens: cut ~1″ above soil for cut and come again greens for 3-5 harvests

USES & COOKING SUGGESTIONS

Cabbage and Kale Slaw from Josh Lewis of Noma

  • 2/3 cup plus 1 tablespoon nutritional yeast flakes
  • 1 garlic clove, thinly sliced
  • 1 tablespoon plus 1/2 teaspoon apple cider vinegar
  • 2 teaspoons fresh lemon juice
  • 1/3 cup water
  • 1/4 cup grapeseed oil
  • 1/4 cup extra-virgin olive oil
  • Fine sea salt
  • 1/2 medium green cabbage, cored and very thinly sliced (12 cups)
  • 1 medium bunch of kale, stems discarded, leaves very thinly sliced (4 1/2 cups)

In a skillet, toast the nutritional yeast over moderate heat, stirring frequently, until fragrant and lightly browned, about 5 minutes. Scrape the yeast into a blender. Add the garlic, cider vinegar, lemon juice and water and blend until combined. With the machine on, add the oils in a slow, steady stream. Season with salt. (can be made up to 3 days ahead)

In a bowl, toss the cabbage and kale. Add the yeast dressing and toss. Season the salad with salt and serve.



Additional Information

Size

S ~ 250 seeds, L ~ 1000 seeds, XL ~7,000 seeds

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