tag:blogger.com,1999:blog-18071407.post2678765353591080890..comments2024-03-29T13:11:25.325+01:00Comments on Living the life in Saint-Aignan: Kale greens for Saint Patrick's dayKen Broadhursthttp://www.blogger.com/profile/04430899802705818716noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-18071407.post-40912672863635605062017-03-19T10:31:51.848+01:002017-03-19T10:31:51.848+01:00I like the dinosaur kale almost as much as good co...I like the dinosaur kale almost as much as good collard greens. And they make a good late afternoon snack.<br /><br />I once worked with a woman from Raleigh when I was out in California. She said collards were her comfort food. When the work and commute stress got to be too much, she'd heat up a bowl of collard greens and retire to her bed to enjoy them while she watched an old movie.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-38829981441688405812017-03-18T15:27:07.893+01:002017-03-18T15:27:07.893+01:00I like the looks of dinosaur kale and had a laugh ...I like the looks of dinosaur kale and had a laugh that you had a bowl of it for your afternoon goüter.Evelynhttps://www.blogger.com/profile/17824964122794535252noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-40503902560965012972017-03-18T07:38:48.388+01:002017-03-18T07:38:48.388+01:00We are not organized enough to draw up a freezer i...We are not organized enough to draw up a freezer inventory, but we do spend time every few days moving things around in there and checking to see what we have and how we can incorporate things into our menus. Right now, I know we have a dozen or more pint containers (500 ml) of kale and chard frozen. I'm wondering whether I should grow any greens in 2017.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-25240299050264741032017-03-18T04:01:24.203+01:002017-03-18T04:01:24.203+01:00You're so good about putting food by, and I wo...You're so good about putting food by, and I wonder if you have some kind of inventory or list for the freezer. When I put things away, they vanish into the permafrost.Emmhttps://www.blogger.com/profile/17365143273404503659noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-76333600535032538432017-03-17T20:54:42.479+01:002017-03-17T20:54:42.479+01:00Our allotment in Leeds was on a very sand soil.......Our allotment in Leeds was on a very sand soil.... we tried kurly kale the once....just couldn't clean it fully....<br />here it would be worse as we are on a chalky clay... and the windblown dust will be impossible to remove....<br />We grow Italian flat-leaved parsley for the same reason!!Le Pré de la Forgehttps://www.blogger.com/profile/02396822372095610004noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-67966893063361508282017-03-17T17:24:39.133+01:002017-03-17T17:24:39.133+01:00En fin de compte, I got six pints of cooked kale. ...En fin de compte, I got six pints of cooked kale. Plus a good pint of the good, tender cooked flower heads + small tender leaves.<br /><br />The curly kale is the hardest to clean, I think. I like the dino kale a lot — just ate a bowl of it as an afternoon snack — and I like the Red Russian Kale too.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-41557622396156164812017-03-17T16:58:14.018+01:002017-03-17T16:58:14.018+01:00That's what my dino kale looks like too, but t...That's what my dino kale looks like too, but the stem (trunk?) is far beyond the limb-lopper stage. I'm going to need an ax. We'll have to give the flowers a try. The curly kale succumbed to a major aphid attack, so it went into the compost last week. chrissouphttps://www.blogger.com/profile/00398602853402174732noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-81633564790903127932017-03-17T10:29:08.263+01:002017-03-17T10:29:08.263+01:00No worries about the flower buds, Tim. I cooked th...No worries about the flower buds, Tim. I cooked them yesterday.<br /><br />Now I just finished washing, sorting, and trimming up the rest of the Tuscan kale. In all, I got well over a peck of washed and trimmed leaves — about 12 liters, really (a peck is 9 liters).<br /><br />The Red Russian kale is so beautiful right now that I might have to go ahead and pull the plants out next week. It'll be interesting to see how many pints of cooked Tuscan kale I end up with, and how much room I can find in the freezer.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-90401731077253347462017-03-17T07:48:38.408+01:002017-03-17T07:48:38.408+01:00That looks a good harvest....
those are really sp...That looks a good harvest.... <br />those are really spot on for the flowerbuds...<br />but, be quick this morning, they will open overnight indoors...<br />not that that spoils their flavour...<br />had some of ours cold... with walnut oil and broken walnuts... the other day.<br />'Twas very nice.<br />Your Red Russian should produce the same in a couple of weeks...<br />both freeze well...and, talking of freezing....<br />frost doesn't seem to affect them at all...<br />except for that droop, which is probably caused by being unable to get water up to the leaves.<br />I've noticed the same in Summer.<br />Enjoy your pre-historic meal.Timhttps://www.blogger.com/profile/16439261142732764451noreply@blogger.com