Description
Heirloom Delaway Kale Seeds
DAYS TO HARVEST
60-65
40 for baby greens
SOWING
Direct sow heirloom delaway kale seeds ~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.
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