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Growing Kale

    • Alright, folks, gather around because we’re about to spill the beans (or should I say, kale?) on one of the coolest veggies out there. So, you’ve heard about kale, right? That leafy green superhero that’s all the rage in salads, smoothies, and basically every health-conscious recipe under the sun? Well, let me tell you, there’s more to kale than just being Instagram-worthy. It’s like the Swiss Army knife of the vegetable world – versatile, packed with goodness, and surprisingly easy to grow in your own backyard. So, grab your gardening gloves and get ready for a kale-filled adventure as we explore why this leafy wonder deserves a prime spot in your garden and on your plate!

    • Kale does well in raised beds, inground gardens, and container gardens.
    • You can plant kale outside around 4 weeks before your last frost date. (Cover young plants at night if the temperatures are likely to dip well below freezing.)
    • Kale prefers temps around 35-65 degrees fahrenheit, but mature plants can make it through the heat of the summer. 
    • Avoid planting near any member of the cabbage family (cabbage, broccoli, cauliflower, Brussels sprouts, kohlrabi, collards, and kale) because they are susceptible to the same types of pests. 
    • Direct Sow
      1. Sow in a place with partial to full sun.
      2. Direct sow seeds as soon as the soil is workable in the spring. Around 4-6 weeks before your last frost date.
      3. Plant ¼ to ½ inch deep. Kale plants grow pretty large and need about half a square foot of space to grow. 
      4. Water seeds well to keep soil moist to ensure germination.
    • Indoor seed starting
      1. Start seeds indoors under grow lights around 10 weeks before your last frost date. Transplant outside when they are around 4 weeks before your last frost.
    • Purchasing Transplants
      1. There is nothing wrong with purchasing plants from the store and can be a huge help if you don’t have the time to start your own seeds.
      2. Check to make sure the plants are healthy. Things to watch out for:
        1. Yellowed leaves.
        2. Holes in leaves from pests.
        3. Active pest infection.
        4. Crispy dry soil. The plant will be stressed. You can still purchase these but watering a few days before transplanting to avoid transplant shock.
    • Sweet Peppers
    • Alliums (onions, leeks, chives, garlic and shallots.)
      1. Because the strong scent often deters many common pests
    • Beans
      1. Beans pull nitrogen from the air and convert it into nitrogen in the soil for neighboring plants to use.  Kale and other leafy vegetables need an abundance of nitrogen to support their growth. 
    • Kale is a prolific producer. Keep the soil moist and be prepared to harvest frequently!
    • Even though kale is a cold-tolerant plant and prefers cooler weather, it can survive the heat of the summer. Keep kale watered well (possibly even water daily) during the hottest days of the summer. 
    • Remove any yellow or damaged leaves to keep your plant healthy.
    • Start the season off well with good soil that has compost and fertilizer added. Periodically fertilize throughout the season with compost (or compost tea.)
    • Depending on your variety of kale, it takes around 55 days to reach maturity before you can begin harvesting those luscious leaves. 
    • Harvest the lower leaves once they get around 8 inches long. Newer leaves will grow from the top center.
    • Rule of thumb, never harvest more than a 3rd of the plant at one time to maintain a healthy plant.
    • Harvest one to two times a week to encourage more new leaf production. 
    • Keep your plant well harvested to reduce pests and maintain airflow and sunlight.
    • Older the leaves and hotter the weather, the more bitter the leaves will taste.
    • Because kale is a member of the cabbage family, it is subject to cabbage worms (white moths), aphids, and flea beetles.
    • To help plants deter pests, make sure you are giving them the support it needs to grow healthy and strong. Good soil, consistent watering, and occasional organic fertilizer will help your plants deter pests.
    • A simple method to keeping brassica family (or cabbage family as it is commonly referred to as) healthy is to cover them with a fine garden mesh to keep bugs off in the first place.
    • (PS. My chickens really loved my kale last summer and almost decimated the whole crop in an afternoon so watch out for those sneaky feathered friends. 
    • Help! My kale has some pests! What should I do?
      1. Prune off affected leaves. They may be holey, a lighter green/yellow color, or covered on the underside with aphids. If your kale has completely been infested or you have to prune more than one 3rd of your plant you might consider removing the whole plant to prevent the pests from spreading.
      2. Don’t be afraid to pick pests off your plants by hand. 
      3. Aphids can be handled by spraying your leaves with water to physically remove them. 
      4. Clean up any debris around the base of your plants and place some fresh compost to nutritionally support your plants.
      5. Cover plants with a mesh to prevent new visitors arriving!

    Fresh Garden Kale Salad

    Delicious garden salad recipe featuring kale and other fresh ingredients you can pick straight from your backyard garden
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Servings: 2
    Course: Salad
    Ingredients Method

    Ingredients
      

    Salad
    • 2 cups fresh kale leaves washed and chopped
    • 1 cup salad greens such as spinach, arugula, or lettuce
    • 1 small cucumber sliced
    • 1/2 cup cherry tomatoes halved
    • 1/4 cup red onion thinly sliced
    • 1/4 cup carrots shredded
    • 1/4 cup fresh herbs such as basil, parsley, or cilantro, chopped
    • 1/4 cup toasted nuts or seeds such as almonds, sunflower seeds, or pumpkin seeds
    Dressing
    • 2 tablespoons extra virgin olive oil
    • 1 tablespoon balsamic vinegar
    • 1 teaspoon Dijon Mustard
    • 1 teaspoon honey or maple syrup
    • Salt and Pepper to taste

    Method
     

    1. In a large salad bowl, combine the chopped kale, mixed salad greens, cucumber slices, cherry tomatoes, red onion, shredded carrots, and fresh herbs.
    2. In a small bowl or jar, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey or maple syrup, and a pinch of salt and pepper until well combined.
    3. Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
    4. Sprinkle the crumbled feta cheese (if using) and toasted nuts or seeds over the salad.
    5. Serve immediately as a light and refreshing side dish, or add grilled chicken, tofu, or chickpeas for a more substantial meal.
    6. Enjoy your delicious garden kale salad, straight from your backyard to your table!