Harvesting Four Varieties of Kale

We’ve got not one, not two, but four different varieties of kale in season on the farm! If you look at the photo below, from left to right are Russian Frills, Dazzling Blue, Lacinato, and Darkibor. Kale is an incredibly versatile cool season veggie as it can be enjoyed in a plethora of different ways including salads, sautées, soups, or baked into crispy chips. If you’re using the kale in a salad, it helps to massage the leaves beforehand with either a bit of lemon juice or a pinch of salt to help soften them. Make sure to drop by the Farmers Market this Saturday to pick up a bunch or two!

As we make our way deeper into the fall season, we’re incrementally phasing out our summer crops in order to make way for more cool season crops. Bitter melon and zucchini plants were removed last week in order to make way for a delicious variety of veggies from the greenhouse. We planted fourteen rows at the beginning of this week with the following crops: Marciano lettuce (a red butterhead), Coastal Star Romaine lettuce, bok choy, celeriac, fennel, kohlrabi, Caraflex cabbage, red Napa cabbage, broccoli, and cauliflower.

One of the crops we just planted that we’re particularly excited about is celeriac! It is a variety of celery grown for the bulbous stem rather than the stalks. It can be eaten raw or cooked and is often treated like a root vegetable when using it in recipes. The flavor is similar to that of celery but with a distinct nuttiness. This is the first time this crop has been grown on the farm so we’re eager to see how it does in our climate.

Currently in Season: Eggplant, Okra, Peppers, Tomatoes, Bush Beans (Dragon’s Tongue and Green Beans), Radishes, Hakurei Turnips, Arugula, Salad Mix, Kale, Mustard Greens, Swiss Chard, and Baby Bok Choy