Kale is a leafy cool-weather crop that requires two months of cool weather to reach harvest. Kale is a biennial plant, a hardy brassica (member of the cabbage/mustard family). Mature kale leaves can be coarse but there are several types that are grown for their tender, palatable young leaves. Kale is an important leaf crop […] More
Kale is a hardy cool-weather crop. It can be grown in early spring and in mid to late autumn. Kale tastes especially good after it has been touched by frost. Sow kale seeds in the garden 4 to 6 weeks before the last frost. Start transplants 6 to 8 weeks before setting out in the […] More
Kale is ready for harvest as soon as the leaves are large enough to eat. Kale matures 55 to 75 days from seed sowing. It is best grown to mature in spring or fall before temperatures climb into the 70°sF. In mild-winter regions, kale will produce new leaves nearly all winter. Related articles: When to […] More
Kale can be steamed, sautéed, boiled, and simmered. Kale can be tenderized and served in salads or combined with potatoes to make a tasty soup. Kale is a great match with hearty foods such as pork chops, fried catfish, garlicky sausage, and cornbread. Kale can be prepared just as you would spinach. It should not […] More
Growing a winter vegetable garden is a rewarding way to extend your harvest into the colder months. With the right techniques and plant selection, it’s possible to enjoy fresh vegetables all winter long. Winter gardening focuses on hardy crops, protective measures, and soil preparation to maintain productivity despite lower temperatures. Here’s how to get started, […] More
Square Foot Gardening (SFG) is a method of gardening that maximizes space and minimizes effort by dividing a garden into small, manageable squares, typically one square foot each. It was popularized by Mel Bartholomew in his 1981 book Square Foot Gardening, which aimed to simplify gardening for beginners and reduce common problems like weeding, watering, […] More
Permaculture is a sustainable agricultural and ecological design philosophy that focuses on working with nature to create self-sufficient, regenerative, and resilient ecosystems. It involves integrating plants, animals, and natural landscapes in ways that mimic natural systems to produce food and resources while minimizing waste, labor, and environmental impact. Home garden permaculture is a sustainable and […] More
Plant spinach in cool weather. It is well suited for the spring and autumn gardens. Plant spinach before the weather warms in spring and again as the weather cools in early autumn. (When days lengthen in late spring and the weather becomes dry and hot, spinach bolts and stops making new leaves.) Spinach can be […] More
Harvest spinach when the leaves are tender and big enough to eat. Spinach is ready for picking 40 to 65 days after sowing. Harvest spinach when the leaves are large enough to eat, typically 4 to 6 weeks after planting. The best time to harvest is during the cooler part of the day to preserve […] More
Spinach has just the right balance of flavor—sharp and hearty but not overpowering. It is equally versatile raw or cooked. There are two main types of spinach: flat-leafed and savoy or crinkle-leafed. The more tender and mild tasting of the two is flat-leafed especially the baby varieties. Savoy spinach has a stronger flavor with a […] More
Broccolini, sometimes known as “baby broccoli,” is a hybrid vegetable that combines the qualities of broccoli and Chinese kale (gai lan). It features long, slender stems, small florets, and tender leaves, making it visually distinct from standard broccoli. The flavor is milder and sweeter, with a slight peppery note, and the entire plant is edible, […] More
New Zealand spinach is a perennial grown as a warm-weather annual. Plant New Zealand spinach in the warm part of the year when regular spinach will not grow. The two plants are not related but can be used fresh or cooked in the same way. New Zealand spinach is a warm-season leafy green that should […] More
Stephen Albert