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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.
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
- Preheat oven to 300 degrees F (150 degrees C).
- 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.
- 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!
- 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.
- 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
- Coat bottom of saute' pan with olive oil.
- Add garlic and shallot. Heat slowly.
- When hot, add Red Russian Kale or Swiss Chard
- Stir fry for 2-5 minutes
- Salt and Pepper to taste.
- 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)
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Additional Details
- Family: Brassicacaea (brass-ih-KAY-see-ee)
- Genus: Brassica (BRAS-ee-ka)
- Species: oleracea (awl-lur-RAY-see-uh)
- Cultivar: Dwarf Blue Vates
- AKA: Scotch Kale
- Category: Vegetables, Annual
- Seed Type: Open Pollinated, Heirloom
- Height: 12-18 in. (30-45 cm)
- Spacing: 9-12 in. (22-30 cm)
- Days to Maturity: 55 days
- Sun Exposure: Full Sun
- Danger: N/A
- Bloom Color: Bright Yellow
- Bloom Time: N/A
- Foliage: Blue Green
- Soil Requirements: 6.1 to 6.5 (mildly acidic), 6.6 to 7.5 (neutral)
- Propagation Methods: From seed, direct sow after last frost or start indoors before last frost
- Other Details: Average water needs, water regularly, do not over-water
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