Folks who live near me need not worry about kale this year. Already, our icebox is full of leaves, and as they are picked, such picking spurs growth. It is expected to be a long, abundant kale season with a massive giveaway.
There’s a lot of work in the hopper this morning, but I couldn’t resist posting this photo of the morning kale harvest.
Had to have known this was coming from my seed company:
Earlier this season you placed an order with us which included 365.11, Winterbor F1 PKT. Unfortunately, due to a supply problem we have canceled your order for the item listed.
The operator of the CSA where I worked last summer explained the kale seed problem in more detail:
For the past three years weather conditions around the world have impacted seed supplies. For the second year there is a shortage of kale seed. Turns out the big hybrid kale seed suppliers are in Europe and they were all affected by disease. Fortunately I had ordered and saved seed from my favorite varieties last year. So for those of you who were secretly happy there might be a shortage of kale it’s not going to happen.
The seed shortage is only half the problem. Demand for the leafy green vegetable has soared, with many people now including kale in smoothies, soups, casseroles, and salted snacks in the form of kale chips. Luckily I have two packets of kale seeds received as a gift last fall.
Kale was one of the most common green vegetables through the end of the Middle Ages. Because it grow and tastes better after the first frost, there has been plenty of it to go around.
Immediate plans are to look at garden stores to see if there are some packets of seeds available. However, I may have to make do.
LAKE MACBRIDE— There were big coolers full of garlic scapes and kale available at our CSA pickup point this week. It’s time to make:
Kale and garlic scape pesto
2 cups garlic scapes cut into thin slices
8-10 leaves kale, stems removed and rough chopped to make processing easier
2/3 cup toasted walnuts
Extra virgin olive oil to achieve desired texture (1 to 1-1/2 cups)
1 cup grated Parmesan cheese
Salt and pepper to taste
Place scapes, kale, and nuts in the bowl of a food processor and grind until well combined and somewhat smooth but not completely pureed. Slowly drizzle in oil and process until desired texture is achieved (hint: not too much). Empty the contents into a mixing bowl and add cheese, salt and pepper to taste. Put it into small canning jars and keep one in the refrigerator and freeze the rest.