Dwarf Blue Vates Kale Seeds

Dwarf Blue Vates Kale Seeds

The Dwarf Blue Vates Kale, also known as Scotch Kale is a very early, compact type that is particularly hardy. Dwarf Blue Vates Kale is known for its ability to withstand cold weather, becoming sweeter after the first frost.

Dwarf Blue Vates is a slow to bolt, low, short-stemmed plant with dark-bluish green and finely curled leaves. The zesty flavor of these unique leaves are a great addition to your home garden greens collection.

Kale is high in Beta-Carotene, Vitamin K, Vitamin C, Calcium, and Potassium.

Organically grown in Colorado

Also available:
Early Fortune Cucmber Seeds
Premium Late Flat Dutch Cabbage Seeds
John Baer Tomato Seeds
Amish Deer Tongue Lettuce Seeds

Recipe for Zuppa Toscana:

Based on a popular restaurant starter soup.
Submitted by Patty in Milford, Connecticut

• 1 (16 ounce) Package smoked sausage
• 2 Potatoes, cut into 1/4-inch slices
• 3/4 Cup chopped onion
• 6 Slices bacon
• 1 1/2 teaspoons minced garlic
• 2 Cups Red Russian Kale – washed, dried, and shredded
• 2 tablespoons chicken soup base
• 1 quart water
• 1/3 cup heavy whipping cream

1. Preheat oven to 300 degrees F (150 degrees C).
2. Place sausage links onto a sheet pan and bake for 25 minutes, or until done. Cut links in half lengthwise, then cut at an angle into 1/2-inch slices.
3. Place onions and bacon slices in a large saucepan and cook over medium heat until onions are almost clear. Remove bacon and crumble. Set aside. Note- You can saute the kale at this step for extra richness in its flavor!
4. Add garlic to the onions and cook an additional 1 minute. Add chicken soup base, water, and potatoes, simmer 15 minutes. Note- You can also add your Kale here. Russian kale will take the simmer without losing its texture and flavor.
5. Add crumbled bacon, sausage, kale, and cream. Simmer 4 minutes and serve.

Serves: 4 to 6

Recipe for fresh Kale (or Chard) and Olive Oil:

Submitted by Anon in Texas

• 2 Tbs. Olive Oil
• 1 Clove Garlic, minced
• 1 Shallot, sliced
• 1 Large bunch (approx 2-3 Cups) Red Russian Kale or Swiss Chard- washed, dried and chopped into 2in. chunks.
• Salt and Pepper to taste

1. Coat bottom of saute' pan with olive oil.
2. Add garlic and shallot. Heat slowly.
3. When hot, add Red Russian Kale or Swiss Chard
4. Stir fry for 2-5 minutes
5. Salt and Pepper to taste.
6. Serve immediately as a bed for your entree or other vegetables

Companion Plants for Kale: These plants will grow well with Kale

• Chamomile


• Peppermint


• Dill


• Sage


• Rosemary

Repellent Plants for Kale: Avoid planting these within close proximity to Kale

• Mustards


• Nightshades (tomatoes, peppers, etc)