Kale – Vates Blue Curled Seeds

$2.50

Kale – Vates Blue Curled Seeds

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Standard blue/green curled.  Plants are 14” tall.

Category: .

When to Plant in Spring:

  • Earliest Planting Date: 4 weeks before Average Last Frost
  • Latest Planting Date: Average Last Frost
  • Length of Planting Window: 4 weeks

When to Plant in Fall:

  • Earliest Planting Date: 12 weeks before Average First Frost
  • Latest Planting Date: 4 weeks before Average First Frost
  • Length of Planting Window: 8 weeks
  • To find your Average First or Last Frost, click here and type in your zip code.

Planting: Plant seeds ¼ inch deep.

Ground Plot Planting: Plant in rows that are 24” apart. Thin plants to stand 8” apart in the row. Packet will cover a 200’ row.

Raised Bed Planting: Thin plants to stand 15 – 18” apart. Packet will cover 475 to 680 sq. ft.

Days to Maturity: 60

Indian Spiced Kale & Chickpeas
1 tablespoon olive or canola oil
1 medium onion, chopped
3 cloves garlic, minced
1-1 1⁄2 pounds kale, ribs removed, coarsely chopped 1 cup reduced-sodium chicken or vegetable broth
1 teaspoon ground coriander
1⁄2 teaspoon ground cumin
1⁄4 teaspoon garam masala, (see Ingredient note) 1⁄4 teaspoon salt
1 15-ounce can chickpeas, rinsed

Directions: Heat oil in a Dutch oven over medium heat. Add garlic and onion and cook until translucent, about 3 minutes. Add kale and cook, tossing with two large spoons, until bright green, about 1 minute. Add broth, coriander, cumin, garam masala and salt. Cover and cook, stirring occasionally, until the kale is tender, 8 to 10 minutes. Stir in chickpeas; cover and cook until the chickpeas are heated through, 1 to 2 minutes.

Ingredient Note: Garam masala, a ground spice mixture traditionally including coriander, cumin, cinnamon, peppercorns, cardamom and cloves, is commonly used in Indian cooking. Find it in the specialty-spice section of large supermarkets.
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Lemony Barley Salad with Kale Pesto

Kale does double duty here: Some of the leaves are pureed with lemon juice and olive oil for a phenomenal pesto, and some of them are torn into pieces that are stirred into the cooked barley at the end.

1 cup pearled barley (about 8 ounces)
2 tablespoons walnuts
1⁄2 cup plus 2 tablespoons olive or canola oil
1⁄2 cup raisins
1 tablespoon diced red onion
6 ounces kale, stems discarded and leaves torn into small pieces (4 cups)
2 tablespoons fresh lemon juice plus zest
Salt and pepper

Directions: In a medium saucepan, cook the barley in salted boiling water until al dente, 30 minutes. Drain well and transfer to a large bowl. Let cool slightly. Meanwhile, in a small skillet, toast the walnuts over low heat, stirring, until lightly golden, 3 to 5 minutes. In a small skillet, heat 2 tablespoons of the oil. Add the raisins and red onion and cook over moderate heat, stirring, until the onions are translucent, about 3 minutes. Scrape into the barley and add the walnuts. In a food processor, pulse two-thirds of the kale with the lemon juice until chopped. With the machine on, slowly drizzle in the remaining 1⁄2 cup of olive oil until smooth. Season with salt and pepper. Scrape the pesto into the barley. Add the remaining kale leaves, season with salt and pepper and toss well. Serve.
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