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is the cardboard ready to pick?

Discussion in 'Fruits & Vegetables' started by majorcatfish, May 20, 2016.

  1. May 20, 2016
    majorcatfish

    majorcatfish Garden Addicted

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    planted Russian red and white kale that i found at lowes.
    being one of my experiments this year... how is it doing in your opinion..?
    DSC_0023.JPG
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  2. May 20, 2016
    so lucky

    so lucky Garden Master

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    Looks ready to me! What variety is it, do you know?
     
  3. May 20, 2016
    majorcatfish

    majorcatfish Garden Addicted

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    Russian red and white kale......

    do you eat leafs and stems...?
     
  4. May 21, 2016
    seedcorn

    seedcorn Garden Master

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    Nyboy likes this.
  5. May 21, 2016
    Smart Red

    Smart Red Garden Master

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    It looks perfect for harvest, major.


    I wonder if any of the livestock will want it?
     
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  6. May 21, 2016
    Chickie'sMomaInNH

    Chickie'sMomaInNH Garden Addicted

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    looks ready now. i was only growing mine to give to my chickens. i want to try making a kale soup sometime with it.
     
  7. May 21, 2016
    digitS'

    digitS' Garden Master

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    I found Russian kale pretty darn good.

    It isn't closely related to kale. It's a rutabaga ... or, a sister to one. Scotch and Italian kales are cabbages ... or, sisters.

    It's something like chard and beets, bok choy and turnips. Ah! It's a wonderful world!

    [​IMG]
    Steve
     
  8. May 21, 2016
    Nyboy

    Nyboy Garden Master

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    The breeder I got my rabbit from feeds kale to all his rabbits. I plan on adding mulberry leaves to my rabbits diet.
     
  9. May 21, 2016
    so lucky

    so lucky Garden Master

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    @majorcatfish , in my experience, you can eat the stems when they are young and tender, but if the leaves get really big, the stems may be tough. I just cut or pull them out of the leaf when they get that tough. Some people use the stems for stir-fry, but I'm not that frugal, I guess.
    My chickens love kale. Another reason the garden is fenced.
     
  10. May 22, 2016
    Ridgerunner

    Ridgerunner Garden Master

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    That is definitely ready. I cut the leaf off the stalk pretty far down and strip the green leaf from the stem and also the largest ribs. I'm sure you could eat the stem and ribs but I don't. You'd probably need to cook them separately because they would take longer to cook. They might be kind of stringy, not sure.

    Some people take the small kale leaves near the bud and eat them raw in a salad. The small leaves are supposed o be pretty tender, but I prefer mine cooked.

    When I harvest it I take all the leaves off the stalk, leaving just a small bud. Before long it grows back. I harvested this exactly a week ago today, pretty much stripping it to the stalk. You can see how much it has grown back. I have Red Russian and Curly Kale.



    Kale.JPG
     
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