Kale, microgreens, and more

Pea shoots! (Photo: Aaron Bell)
We had our first kale harvest this week! The Siberian kale, planted in one of our raised beds, has been an impressive crop to date, growing vigorously all fall and providing us with 5 lbs for our dinner-tables this evening. We are also harvesting flats of microgreens and pea shoots. Microgreens have made a splash in the markets over the past few years with their nutrient-dense nature, quick harvest times and relative ease of growth. We are growing radish, mustard, kale, and peas and will be harvesting flats ever 2-3 days through the fall and again in spring. More info on micro-greens can be found here, and if you are interested in trying to grow some indoors this winter, check out this how-to from Organic Gardening magazine.
Zebra longwing nectaring on some zinnias. (Photo: Aaron Bell)
In other news, we’re battling loopers and other caterpillars as well as a small number of aphids in the raised beds; hopefully, the next cold snap will drop their numbers and give the Lacinato kale a chance to grow. In the meantime, baby lettuces, beets, and radishes should be greeting us in the next week, while the turnips, collards, and Broccoli Raab are all healthy and happy.  
Below is a recipe from epicurious for bean and kale soup which is a regular hit here on the island. It’s an excellent way to use kale quickly during times of heavy harvest. Interestingly, kale can also be frozen for months, making it an ideal crop for areas with little or no winter growing season. 
White Bean and Kale Soup

YieldMakes 6 main-course servings
active time1 hr
total time3 hr

ingredients

  • 1 lb dried white beans such as Great Northern, cannellini, or navy
  • 2 onions, coarsely chopped
  • 2 tablespoons olive oil
  • 4 garlic cloves, finely chopped
  • 5 cups chicken broth
  • 2 qt water
  • 1 (3- by 2-inch) piece Parmigiano-Reggiano rind
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1 bay leaf (not California)
  • 1 teaspoon finely chopped fresh rosemary
  • 1 lb smoked sausage such as kielbasa (optional), sliced crosswise 1/4 inch thick
  • 8 carrots, halved lengthwise and cut crosswise into 1/2-inch pieces
  • 1 lb kale (preferably lacinato), stems and center ribs discarded and leaves coarsely chopped

preparation

Cover beans with water by 2 inches in a pot and bring to a boil. Remove from heat and let stand, uncovered, 1 hour. Drain beans in a colander and rinse.
Cook onions in oil in an 8-quart pot over moderately low heat, stirring occasionally, until softened, 4 to 5 minutes. Add garlic and cook, stirring, 1 minute. Add beans, broth, 1 quart water, cheese rind, salt, pepper, bay leaf, and rosemary and simmer, uncovered, until beans are just tender, about 50 minutes.
While soup is simmering, brown sausage (if using) in batches in a heavy skillet over moderate heat, turning, then transfer to paper towels to drain.
Stir carrots into soup and simmer 5 minutes. Stir in kale, sausage, and remaining quart water and simmer, uncovered, stirring occasionally, until kale is tender, 12 to 15 minutes. Season soup with salt and pepper.
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