Peppers have always been one of the most popular vegetables in the home garden

Peppers in the Garden

There is such a great number of unique and delicious pepper seeds available that more and more home gardeners are trying their hand at growing from seed. Peppers come in a great variety of colors, shapes, sizes and flavors and are second only to Tomatoes as the most popular food in the backyard garden.

Growing peppers from seed can be a challenge but, armed with knowledge and persistence, even the most beginner gardener can successfully grow a great variety of peppers.

5 Tips for growing Peppers from Seed

1. When to Start Pepper Seeds:

   Start seeds at least 10 and preferably 12-14 weeks (if you live in a northern climate with a shorter growing season) before the last frost date for your area.

2. Germinating Pepper Seeds:

   Pepper seeds need moisture, a fairly warm temperature, air, and light for best germination. When choosing a soil make sure it is light and well draining (not “potting soil”) to be sure the pepper roots get get both air and water. A good choice for starting pepper seeds is a commercial peat-lite type seed starting soil directly from a newly opened bag (to be sure that the soil is weed free). Peat-based soils contain a live bacteria that helps to prevent mold growth. Chile seeds germinate at soil temperatures of 75° – 90°F (20° – 35°C) with 85°F (30°C) being ideal. You can use a heating pad or an old electric blanket combined with an pocket thermometer, Electric Soil Warming Cables or “plant propagation mats” found in nurseries and hardware stores.

3. Soak Seeds BEFORE Planting:

   Soaking your seeds before planting will help soften the seed hull. An easy way to soak the seed is to place the seeds in a small sieve and dip it into a cup or bowl of warm water. If any seeds float, dab them with your finger to break the surface tension. Some believe that the “floaters” generally do not germinate as well and/or produce stunted plants. Allow the seeds to soak overnight. (NOTE: this is the “true” organic gardening technique. Some gardeners prefer to soak their seeds in a chemical mix. If you are looking for that technique you will have to search elsewhere as we only promote organic techniques.) After rinsing your seeds, place them on several layers of paper towels to absorb the extra moisture. You are now ready to plant your seeds!

4. Plant Pepper Seeds:

   There are a variety of different seed starting containers commercially available. Some that are recommended specifically for starting pepper seeds are the: Gro-Packs, Styrofoam 40-cell trays from A. P. Systems, Peat Pellets or Peat Pots. Regardless of what container you choose to use you will need to tightly cover them, either with saran wrap or a fitted clear plastic dome. Covering after watering will create a “hothouse” environment- ideal for pepper seed germination! The seeds are set on the surface of the soil (the soil should be MOIST not too wet), one per cell and sprinkled with another light coat of potting medium, then given a light mist of water from a hand pump sprayer. Cover tray with the saran wrap or clear plastic dome and set on heating mat/blanket or other warm place like on top of your refrigerator.
   Do not set a domed flat in direct sun! It can cook the seeds.
   Remove the dome once to every other day to let fresh air get to the seeds and mist spray the soil if needed. Some chile seeds take a long time to germinate (70-90 days or more) , but they should do so using these instructions. So don’t give up! Once the seedlings are up, remove the plastic dome cover, but do not let the soil dry out. If the seedlings are allowed to wilt, they may not die, but their growth will be set back.

5. Transplant Pepper Seedlings:

   Seedlings should be transplanted to a 3 or 4 inch pot as soon as the first true leaves are fully unfolded, and the second pair of true leaves is just beginning to develop. About two weeks before you plan to transplant your seedlings to the garden you should begin “hardening off” (exposing the seedling to more sunlight and wind). No matter what type of pepper you grow, they like the weather hot. Transplant pepper seedlings outdoors after the last chance of frost has past. If the weather is still cool, delay transplanting a few days, and keep them in a coldframe, indoors or next to the house.
   Peppers should be spaced 18-24 inches apart, in rows 24 to 36 inches apart. This spacing may vary somewhat by variety.
   Pepper plants prefer moist soil. Avoid wet soil. Water regularly in the hot, dry summer months.
   Add mulch around the peppers to keep down weeds, and to retain moisture.

Watch them grow and enjoy!

When your Peppers are ripe and ready to be indulged, click here to check out our delicious recipes for cooking with even the hottest peppers!!

Peppers can be picked as soon as they reach a size which is edible.

Food Buzz Words can lead to misguided choices and confusion

“Food is power. Are you in control of yours?” – John Jeavons

Today’s food market, heavily laden with politics and big business, has developed a long list of confusing and obscure buzz words.

These words are the coinage of food debates and controversy. Words like “organic“, “healthy“, “genetically modified” and “heirloom” are tossed around like candy. Many of us think we know what they mean or, at least, we think we know what they DON’T mean and, most of us are wrong!

Learning the Food Buzz Words can help you make more informed choices and give you the power of knowing you no longer have a fog over your eyes every time you put something in your mouth!

“Our choices at all levels—individual, community, corporate and government—affect nature. And they affect us.”- David Suzuki

• Organic vs Conventional:

  When one looks at the time-line of food production the modern definition of the phrases Organic and Conventional is a bit confusing. In any other context, “conventional” would mean the way something has traditionally been done. The established practice or accepted standards. Not the case with food!

  For  most of human history, agriculture can really be described as organic. It has only been in very, very recent history, the 20th century,  that a large supply of new synthetic chemicals were introduced to the food supply. This modern style of production is referred to as “conventional,” even though “organic” production has been the convention for a much greater period of time.

  In organic food production, the use of conventional non-organic pesticides, insecticides and herbicides is greatly restricted and only used as a last resort. However, contrary to popular belief, certain non-organic fertilizers are still used.

  So, to clarify this confusion, the old and traditional way of growing food without chemicals is termed ORGANIC while growing foods with the newest technologies and chemicals is called CONVENTIONAL.

• GMO:

  Genetically Modified Organisms (GMOs) are any plant, animal or microorganism which have been genetically altered using molecular genetics techniques such as gene cloning and protein engineering. Genetically modified (GM) foods are foods that have had their DNA changed through genetic engineering.

  Unlike conventional genetic modification (in this case “conventional” means the traditional way) that is carried out through time-tested conventional breeding of plants and animals. Combining genes from different organisms is known as recombinant DNA technology, and the resulting organism is said to be “genetically modified,” “genetically engineered,” or “transgenic.”

  GM products include medicines and vaccines, foods and food ingredients, feeds, and fibers. For example, the gene from a fish that lives in very cold seas has been inserted into a strawberry, allowing the fruit to be frost-tolerant.
  
  In America, there is no law dictating GM food products be labeled or disclosed in packaging.

• Hybrid:

  Plants that have been cross breed with other compatible types of plants in an effort to enhance a plant’s growth, fruiting and hardiness are called hybrids. Many of our modern plants are the results of these crosses.

  Hybrid plants are different from GM plants in that they are NOT the result of genetic alterations using molecular genetics but, rather, the result of cross-pollinating plants that are compatible.

  Hybrid seeds do not always reproduce true to type. This means that second generation plants may produce different results. If you are buying hybrid seeds, look for seeds which are labeled as reproducing “true to type”.

• Heirloom/ Heritage:

  Heirloom plant seeds have been saved and passed down through generations by gardeners looking to preserve their genetic diversity and the unique qualities of the plants they produce. To be capable of being saved, Heirloom plants are Open Pollinated.

• Open Pollinated:

  Open Pollinated (OP) plants are plant varieties that are capable of reproducing themselves. OP plants will produce seeds that, when replanted, will produce seedlings that are identical to their parent plant. Not all plants do this.

• Untreated Seeds:

  Untreated Seeds have been produced without the use of synthetic fertilizers, herbicides, pesticides or genetic modification.

• Biodynamic Seeds:

  Biodynamic Seeds are from farms or gardens which use Biodynamic practices of managing land for ecological balance. The organic growing methods and planting cycles are integrated with the local environment where possible.

• Monsanto:

  Monsanto is the world’s largest conventional seed company and the leading producer of genetically engineered (GE) seeds, selling 90% of the world’s GE seeds. Monsanto’s products have been the target of much world debate related to the future of agriculture and food production.

  

  Through Genetic Engineering technology, Monsanto married Roundup and Corn

For a list of genetically engineered crops visit: safe-food.org

For further information on Monsanto and the effects on the farming industry visit: OrganicConsumers.org or Wikipedia

To purchase Organic, Heirloom, untreated, NON GMO seeds visit: eGardenSeed.com

“Let every individual and institution now think and act as a responsible trustee of Earth, seeking choices in ecology, economics and ethics that will provide a sustainable future, eliminate pollution, poverty and violence, awaken the wonder of life and foster peaceful progress in the human adventure.”  – John McConnell

“You must be the change you wish to see in the world.”- Mahatma Gandhi

The true spirit of the season is to love and protect each other and our Earth

This holiday season is marked by widespread economic and environmental trials. We are all being asked to look honestly at our actions and our choices. For many, this means the always difficult task of finding unique gifts for our loved ones has taken on the new depth of finding unique, meaningful and purposeful gifts!

As we are faced, both as a country at large and within our own families, with the challenge of making smarter choices, the backyard garden is finding a new home in our hearts.

Here are my Top 5 suggestions of Seeds to give as gifts this Holiday Season. I chose these seeds based both on the meanings they hold on on the usefulness and/or beauty of the plants they produce.

Enjoy!

5. Vervain

Beautiful Blue Vervain may help bring you love money and sleep!

Give Blue Vervain Seeds as a unique way to wish your friends and family blessings of Love, Healing, Protection, Peace, Purification, Chastity,Youth, Money and Sleep. Blue Vervain has also been used for thousands of years as an herbal remedy for a variety of ailments.

4. Thyme

Thyme is useful in your garden and your kitchen and may improve your Health and bring you blessings of Healing

Thyme was considered by the Greeks as a symbol of courage and sacrifice. Thyme is believed to have been in the straw bed of the Virgin Mary and the Christ child. In the Middle Ages, ladies would embroider a sprig of Thyme into scarves they gave to their errant knights. At various periods in history, Thyme has been used to treat melancholy, reproductive system ailments, and to improve digestion. In the 18th century, it was recommended as a cure for a hangover.

Give Thyme as a gift of Courage, Strength, Health, Healing, Love, and Purification.

3. Echinacea

Echinacea is frequently used to shorten the common cold or flu

Echinacea is one of the most well known and widely used herbs in America today. Native American are thought to have used Echinacea as a “cure-all”.

Today, people use Echinacea to shorten the duration of the common cold and flu and reduce symptoms, such as sore throat, cough, and fever. Many herbalists also recommend Echinacea to help boost the immune system and help the body fight infections

Echinacea should be given to bring wishes of Health and Strength.

2. English Lavender

Beloved worldwide for its unique Fragrance and Calming remedies

Lavender is well known and loved for it’s beloved fragrance and calming effects. Ancient Greeks and Romans used Lavender to scent their bath water. The flowers are believed to contain a special magic- they bloom over an extended period of time and have the unique quality of retaining their scent even after drying.

Give Lavender seeds to those you wish to bless with Love, Protection, Happiness, Peace, Chastity, Purification, Sleep and Longevity.

1. Bells of Ireland

The "Luck of the Irish" is said to live in these pretty flowers!

Bells of Ireland flowers don’t actually grow in Ireland. This flower gets its name from the luscious green color of its leaves. The lovely white-veined green bells are not flowers at all. Rather they are calyxes, which clothe the small sweet white flowers found within.

Bells of Ireland symbolize good luck in all areas of life. The flowers are said to contain the “luck of the Irish” because of their green color and whimsical shape.

Give Bells of Ireland to bestow great Luck to your loved ones!

Tips on giving seeds as a gift:

There are endless creative ways to present your gift of seeds, here are a few suggestions:

• Fill a peat pot with seeds, decorate with bay leaves and attach a small note describing the seed and its meaning.
  

  A cute and creative way to present a gift of seeds

• Place seed packets between the pages of a new gardening book:
  Beginner’s Guide to Gardening by Reader Digest
  The Gardening Book (for kids) by Jane Bull
• Place packets of seeds inside a bouquet of flowers. This is romantic way to say…my love for you will continue to grow…
• Wrap the seeds with an article or section of the paper that pertains to their meaning or significance. Tie up with a pretty, bright piece of ribbon, string or raffia. Be sure to include an explanation of the seed and the articles significance!
• A can or jar can be used as a very creative gift wrap. Start with a clean jar or can. Paint the lids, add a “belly band”of printed paper, wrapping paper, bandana or piece of fabric around the midsection. Cover the lid with a piece of fabric or lace and tie on with ribbon or string. Fill the jar with your seed packets and add a decorative tag with a note!
  

  Even a very simply decorated jar makes a great way to turn seeds into a gift!

Happy giving and happy gardening!

Lasagna Garden

The “Lasagna Garden” has nothing to do with what you grow in your garden and everything to do with what you grow your garden IN!

“Lasagna Gardening” (also known as sheet composting) is the symbolic name given to a no-dig, no-till organic method of garden soil preparation that results in wonderfully rich, fluffy soil.

“Lasagna gardening” is a method of building your garden’s soil by adding layers of organic materials (in the same way you layer a lasagna) that will “cook down” over time and result in wonderful soil for your spring planting seeds and plants.

Pretty much anything you want to grow will thrive in a Lasagna Garden. Here is a list of vegetables that do especially well in this growing environment:

• Asparagus
• Tomatoes
• Beans
• Cucumbers
• Garlic
• Lettuce
• Potatoes
• Oregano, Basil and other Herbs

You can make your Lasagna Garden at any time of year but, fall is the ideal time for starting the Lasagna. Starting in fall gives your Lasagna (aka…your garden) plenty of time over the winter to “cook” (aka…break down) so, in the spring, it will be ready for planting! Fall is also ideal because there is an abundance of leaves, yard clippings and organic waste and the increase in moisture (rain and snow) will encourage the organics you put in your garden to break down more quickly.

If you decide to make your Lasagna Garden in the spring or summer, you will just need to increase the amount of soil/peat/topsoil you add so that the garden will need to do less “cooking” and will be ready for planting.

Ingredients you will need for your “Lasagna Garden”:
Really, anything you would normally put into a compost pile, is perfect for your Lasagna Garden. Here are some suggestions:

• Leaves and Grass Clippings
• Fruit and Vegetable Scraps
• Coffee Grounds
• Tea leaves and tea bags
• Weeds (if they haven’t gone to seed)
• Manure
• Compost
• Seaweed
• Peat moss
• Pine needles
• Spent blooms, trimmings from the garden
• Newspaper and/or cardboard
  The practice of using cardboard or newspapers in the garden has been around for a long time; here’s an account from Mr. S. Powers, who wrote to The Cultivator and Country Gentleman in March of 1884:
  “The Spring Campaign against Insects:
  If the farmer was provident enough to tie up young fruit trees last fall with newspapers, as a protection against rabbits (and it is a sufficient protection if carefully done), he ought, as soon as the danger from this source is passed, to remove the wrappings. If they are left on, they form a convenient refuge for aphides or lice, and soon the bark will be wounded and disfigured.”

Even though the use of newspapers has been around for at least 200 years, it still remains a mysterious practice to most backyard gardeners.

If you’ve ever baked (or eaten) lasagna, you know it is layered. A noodle layer followed by alternating layers of browns, greens whites and reds. Well, Lasagna gardening follows the same basic recipe (minus the red layer!).

• Your first layer, the “noodle” layer, will be either newspaper or cardboard.
  NOTE: If you are using cardboard, be sure to remove any packing tape. If you are using newspaper, be sure to separate out any of the glossy pages and do not use magazines.
  • Cover your entire planned garden area with a layer of brown corrugated cardboard OR 4-6 layers of wet newspaper, overlapping the edges by few inches to keep weeds at bay. One of the great benefits of this technique is that you DO NOT have to prepare the ground under the noodle layer. You do not have to remove grass, sod, rocks, turf, weeds….nothing. Just lay the noodle (cardboard/newspaper) right on top of anything!
  • Before starting your second layer, be sure to really drench this first layer. This will help to keep everything in place and start the decomposition process.
  • The dark moist environment this layer provides will attract earthworms whom are a welcome guest in any vegetable garden environment!
• Your “browns” layer will be made up of organic browns such as fall leaves, shredded newspaper, peat, and pine needles.
• Your “green” layer will be made up of organic greens such as vegetable scraps, garden trimmings, and grass clippings.



Lasagna Gardening gets it’s name from layering, layering layering!

• The general rule of thumb for a Lasagna Garden in that you want your “brown” layers to be about twice as deep as your “green” layers. However, you do not need to be exact about this, just keep laying down brown and green layers until you have a bed that is about two feet tall. When you’re done layering wet the entire bed until it is moist all the way through. Then…wait! The bed height will shrink dramatically as the layers decompose.

If you made your Lasagna Garden in the spring or summer, you can start planting right away. If you make your Lasagna in the fall, let it cook over the winter and your soil will be ready for planting in the spring.

When you decide to start planting, just dig into the soil as you would with any garden. You will notice your soil is loose and easy to work with. If you used cardboard as your noodle layer, you may need to puncture a hole in it where you want to plant. If you used newspaper, the shovel will most likely go right through it.

In the long run, you will notice many advatages from this very old gardening technique:

• Fewer weeds, thanks to the newspaper suppressing them from below and the mulch covering the soil from above.
• Better water retention, due to the fact that compost (which is what you made by layering all of those materials) holds water better than regular garden soil, especially if your native soil is sandy or deficient in organic matter.
• Less need for fertilizer, because you planted your garden in almost pure compost, which is very nutrient-rich.
• Soil that is easy to work: crumbly, loose, and fluffy.
• Lasagna gardening is fantastic for the environment

The maintenance of your Lasagna Garden is simple- just add mulch (grass clippings, bark, leaves, straw) to the top of the bed. Weed and water as necessary and, of course, plant and harvest anything that brings you health and joy!

Happy Lasagna Gardening

Indoor Herb Garden Seedlings growing in Dixie Cups

Since Biblical times Herbs have held a special place in the home garden. Various herbs have been said to have “magical powers” or to carry intense meaning and significance. Today, herbs are valued for their culinary as well as for their health benefits.

Starting and growing an indoor herb garden is a great project for new and experienced gardeners alike.

The joys of harvesting garden herbs and cooking with fresh basil, oregano and mint can be enjoyed year round right off your window sill!

• The first step in starting your indoor Herb garden is selecting which Herbs you want to grow. Some of the most popular choices are:

Basil- A warm clove-like flavor and fragrance. Basil works well in combination with tomatoes and enhances vegetables,fish, chicken and egg dishes.
Oregano- Peppery flavor enhances cheese and egg combinations,as well as marinated vegetables and shellfish. Widely used in Greek and Italian cuisine.
Mint- A fresh and clean flavor that enhances a variety of meat, fish and vegetable dishes. Mixes well with lentils, soups, fruit drinks and desserts.
Parsley- A clean taste that serves as a natural breath freshener. Often used as a garnish or chopped and added to sauces and salads.
Cilantro- Cilantro leaves have a strong smell described by some as “soapy”. The stems also have a strong odor and flavor. Pairs well with cuisines of the US Southwest, Latin America, Southeast Asia, India, the Middle East, and in parts of northern Africa. Used to “lift” other flavors; they enhance and promote other pronounced flavors. Coriander roots are used often used fresh as a base flavor for Asian soups.
Sage- A lemony, camphor-like and pleasantly bitter taste makes this a perfect choice for cooking with pork, duck, fish, poultry, eggplant, artichokes and potatoes.
Dill- The delicate, fern-like Dill leaves have an essence of tang. Dill is often used in dressings, salads and fresh fish.
Chives- A sweet, mild onion flavor that complements almost every recipe. Chives are a common addition to potatoes, cream soups and egg dishes.

• Now that you have selected which Herbs to plant, you need to decide on a location for your garden. Your Herbs will need 4-6 hours of good sunlight a day. If you don’t have a window ledge or counter space that can provide enough light, you can supplement with fluorescent lights. Your Herb Garden will also need adequate ventilation. However, try to avoid any direct drafts or great temperature fluctuations
• When selecting a container to grow your Herbs in, it is recommended that you choose one that is around 8 inches deep and 6-8 inches across. Dixie cups can be great starter containers if you plan to move your herbs to larger containers or outside in the Spring.
• Fill your containers with premium-quality, well draining potting soil mixed with coarse sand and mushroom compost.
• You are now ready to plant your Herbs! Follow the directions on your seed’s label but, generally seeds should be planted to a depth of three to four times their diameter.
• Once your Herbs are planted your job is to Feed, Water and Harvest.
• While your Herb Seedlings are still growing, feed them once a week with seaweed extract or fish emulsion.
• Your Herbs should be watered with a good soaking once or twice a week.

Indoor Herb Garden ready for Harvest

• Harvest! When your seedling have grown enough to enjoy, gently clip what you need- always be sure to leave plenty of vigorous growth on the plant so you can continue to enjoy the benefits of your Indoor Garden Herbs!

One of the great adventures and benefits of growing Heirloom Quality vegetables is harvesting your own seeds for planting and growing next year.

Harvesting seeds from your Brocolli or any member of the “Cabbage or Cole Family” (including Cabbage, Cauliflower, Brussel Sprouts and Kale) actually starts long before the end of the growing season- the process begins with planting! Members of this family can cross-pollinate and should, ideally, be planted at least 1,000 feet from each other to prevent cross-pollinatation.

If you have a small home garden and would like to harvest your own Broccoli Seeds, try planting only Broccoli (or whichever Cole Crop’s seeds you hope to harvest).

If you planted multiple Cole Crops, have already reached the end of growing season, and would like to try to harvest seeds- Go For It! It’s always worth a try!

Harvesting Broccoli Seeds

• At the end of the growing season, stop trimming the Broccoli heads for consumption.
• First you will notice small yellow flowers then, the small green pods will begin to form.

Green Broccoli Seed Pods

• If you only want to collect a small amount of the seeds, wait for individual pods to dry to a light brown color. Pods toward the bottom of the plant will dry first, followed by those higher on the plant.  Once a pod appears dry, you can pick it and open it by hand or by walking on it.
• If you would like to collect the maximum amount of seeds, pull the entire plant from the ground after the majority of the pods appear dry.
• You can place all of your dried pods in a cloth bag and open them all by smashing them with a mallet or walking on them.
• Green pods will rarely produce viable seeds- even if the pods dry after the plant is pulled.
• All harvested seeds should be stored in a cool, dark and dry environment until you are ready to plant them.

My name is echinacea.

I grow in a flower garden next to lavender and calliopsis. We were all planted here by seed and we will continue to grow and spread our family for many, many years to come.

My ancestors are from many different parts of North America. We are a variety of colors ranging from light pink, to white to dark purple, to yellow. I have many nicknames including: cone flower, black eyed susan, brown eyed susan, ozark coneflower, and White Swan.

Long ago, it was discovered that I was placed on this Earth with multiple natural benefits to humans. For hundreds of years, the Plains Indians used me as an antiseptic, an analgesic, and to treat poisonous insect and snakebites, toothaches, sore throat, wounds and communicable diseases such as mumps, smallpox, and measles. I was also used by the Cheyenne, Choctaw, Comanche, Dakota, Meskawaki Fox, Pawnee, Sioux, and Omaha tribes.

The Early American Settlers adopted some of these Native American practices and added some of their own uses such as treatment for saddle sores on horses.

My power and beauty has been highly respected throughout America and my use has spread to Europe and Asia.

There was a brief time in history when I was called things like “quack remedy” and “useless”.

As medicine has advanced, many studies and trials have been done on me (especially in Germany) that have shown me to, in fact, be highly effective in boosting human’s immune systems by increasing the number of white blood cells and, thereby, increasing their ability to fight infections.

In fact, I have been so busy participating in studies about myself that since the 1930s, there have been more than 400 journal articles published describing my chemistry, pharmacology and clinical use- the majority of which, have confirmed my effectiveness in treating viral and bacterial infection, healing wounds and reducing inflammation.

In addition to helping humans from the inside, I am very beautiful and love to bring them joy from the outside.

Growing Echinacea has become very popular for home gardeners throughout North America and Europe. I am very easy to grow and I like to stick around and reproduce so I can bring as much beauty as possible to the kind humans who enjoy me.

I have been here for a very long time and I plan to stay- please, enjoy me!

]]> http://www.plantingseedsblog.com/2009/09/if-echinacea-could-talk/feed/ 3 http://www.plantingseedsblog.com/2009/09/recipes-for-red-russian-kale/#utm_source=feed&utm_medium=feed&utm_campaign=feed http://www.plantingseedsblog.com/2009/09/recipes-for-red-russian-kale/#comments Wed, 09 Sep 2009 13:59:00 +0000 admin http://www.plantingseedsblog.com/?p=93

Red Russian Kale is not frequently found in supermarkets and is a great addition to your home garden!

This heirloom Kale gets its name from the belief that Russians brought it to America in the early 1800s.

Red Russian Kale, also known as “Ragged Jack” after it’s mention in an illustrated vegetable garden book by Vilmorin-Andrieux, is easily recognizable by its blue-green leaves and reddish veining.

Kale is high in Beta-Carotene, Vitamin K, Vitamin C, Calcium, and Potassium. Red Russian Kale is sweeter, more tender and sturdier than other Kales and Spinaches and is perfect for soups and stir-fries.

For extra flavor, the leaves can be picked when they are still tender and small. For a little extra storage time, dip the leaves in cold water prior to storing.

Kale is a great Late-Summer/Early-Fall crop. Try these recipes and fully enjoy the great flavor of your Red Russian Kale.

Zuppa Toscana

Based on a popular restaurant starter soup.

INGREDIENTS

• 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 kale – washed, dried, and shredded
• 2 tablespoons chicken soup base
• 1 quart water
• 1/3 cup heavy whipping cream

DIRECTIONS

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- This is where I prefer to add my kale! 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.

Stir-Fried Kale and Broccoli Florets

An unusual side dish, a light fall lunch or dinner starter.

INGREDIENTS

• 1/8 cup extra virgin olive oil
• 7 cloves garlic, sliced
• 1 chile pepper, chopped (optional)
• 1 head fresh broccoli, chopped
• 1 bunch kale, stems removed and chopped
• 1/4 cup sun-dried tomatoes, cut in thin strips
• juice of 2 limes
• salt

DIRECTIONS

1. Heat olive oil in a large wok or skillet over high heat. Stir in garlic and chile pepper; cook for 2 minutes, stirring frequently. Stir in broccoli; cook 1 minute. Add kale, and cook 2 minutes, stirring frequently. Stir in sun-dried tomatoes. Pour in lime juice, and season with salt to taste. Toss well.

Pork Tenderloin & Steamed Kale

Beautiful showcase of pork and kale. Tenderloin can be marinated for a few hours, up to overnight…for extra flavor.

INGREDIENTS

• 2 limes, juiced
• 1 cup olive oil
• 2 teaspoons dried cilantro
• 1 teaspoon cracked peppercorns
• 1 teaspoon garlic salt
• 1 (1 1/2 pound) pork tenderloin
• 1 pound kale, stems removed and leaves coarsely chopped

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). In a small bowl , whisk olive oil with lime juice. Season with cilantro, garlic salt, and peppercorns. 
2. Brush the pork tenderloin with three tablespoons of the lime dressing. Wrap in aluminum foil, and place on in a large baking dish. Roast in preheated oven for 30 to 45 minutes, or until a meat thermometer reads 170 degrees.  Note- can be slow grilled on indirect heat on a BBQ if the weather is too hot or you want a smoky flavor!
3. While the tenderloin is cooking, place kale in a steamer. Cook for 20 minutes, or until tender. You can saute the kale now for a more intense flavor.
4. Slice the pork tenderloin into 1 1/2 inch thick slices. Serve on top of the kale. Whisk the remaining dressing, and drizzle over pork and kale. Make sure to serve the kale under and on the side of the pork, don’t just use it as a garnish! It adds a depth of flavor to the pork.

Heirloom Bean, Red Russian Kale and Wheat Berry Chili

A delicious way to warm an early Fall day.

INGREDIENTS

• 2 1/2 cups cooked fresh Mixed Heirloom Beans
• 2 cups Wheat Berries, cooked
• 1 large bunch Red Russian Kale, roughly chopped
• 1 large Onion, chopped
• 1 Yellow Bell Pepper, seeded and chopped
• 2 14 oz cans Diced Tomatoes
• 6 cloves Garlic, minced
• 2 1/2 TBSP Olive Oil
• 2 tsp Chili Powder
• Pinch of Jamaican Allspice
• 1 1/2 tsp Ground Cumin
• 2 cups Chicken or Vegetable Broth
• 2 tsp Blue Agave Nectar (or Light Brown Sugar)
• Juice of 1 Lime
• 1 Avocado, diced
• 1/2 cup Fresh Cilantro Leaves, chopped
• Salt and Pepper, to taste

DIRECTIONS

1. In a large pot over medium-high heat, heat the Olive Oil until it’s hot but not smoking. Add the Garlic, and saute until fragrant…about 30 seconds. Add in the Onion, Pepper, Jamaican Allspice, Chili Powder, Cumin, Salt and Pepper, and saute for 5-7 minutes, until tender.
2. Add the Canned Tomatoes, Heirloom Beans, Broth and Agave. Turn heat up to high and bring to a boil, then reduce heat to simmer and cover. Allow to simmer for 25 minutes.
3. Add Kale and Cooked Wheat Berries to the pot, and allow the Kale to wilt and the Wheat Berries to heat through…about 5-7 minutes.
4. Remove from heat, add in Lime Juice and taste for Salt and Pepper. Serve garnished with diced Avocado and Cilantro.

Enjoy!

Fall is approaching and bringing with it some delicious and very healthy vegetable options for planting, growing and eating.

Here is my Top Five most delicious and healthy fall vegetables. Try to enjoy a new fall veggie every week. Your body will thank you!

1.Broccoli

If there was an award for all-time all-around healthiest vegetable, Broccoli would definitely be in the running.

Broccoli reduces the risk of cancers of the bladder, liver, lung, colon , breast, ovaries and prostate, reduces the risk of heart disease,  prevents birth defects and is also thought to reduce tumor formation and growth.

Broccoli is an excellent source of vitamin C- one, 1 cup, serving provides 245% of your recommended daily allowance. It is also a great souce of  vitamin A, potassium, calcium, beta-carotene and folic acid.

Broccoli can be enjoyed raw or cooked. However, if you plan on cooking it, recent research suggests that steaming is the best way to preserve the vegetables enzymes and nutrients.

2.Brussel Sprouts

Like Broccoli,  Brussel Sprouts are a member of the cabbage – or brassica – family. Brussels sprouts are also much touted for their cancer-fighting properties. In particular,  Brussels sprouts are known for their high fiber content. These mini size cabbages are  thought to provide significant cardiovascular benefits and help reduce the risk of osteoarthritis.  Although available year round, Brussels sprouts peak in the fall.

Brussel Sprouts are best cooked whole or sliced in half, and are tasty when steamed or sauteed and served as a side dish.

3.Cabbage

Cabbage is at its best in the Fall.  As the head of the cabbage family, cabbage provides all of the health benefits of broccoli and Brussels sprouts. When cooking cabbage (or just about any cruciferous vegetable), breaking it apart – either through slicing, cutting or chewing – activates myrosinase enzymes, which in turn aid the release of anti-carcinogenic glucosinolates. Although these enzymes are denatured when you cook cabbage, you can preserve the amount of glucosinolates by slicing or chopping the cabbage and then letting it sit for between 10 and 15 minutes before lightly cooking, steaming or sautéing for no more than 5 minutes.

Cabbage is exceptionally high in Calcium, Iron, Iodine, Potassium, Sulfur, Phosphorus and Vitamins A, B1, B2, B6, C, E and Folic Acid.

4.Cauliflower

ANOTHER member of the cabbage family- go figure! What makes a cauliflower a cauliflower? It  distinction is simply  that it lacks the chlorophyll necessary to give it the vibrant green hue of its relatives. Cauliflower does have one great advantage – it’s that it is so adaptable! Cauliflower makes a believable – yet far healthier – alternative to almost any potato or carb heavy dish.And, new research shows that if you sprinkle your cauliflower with the spice turmeric, you can reduce the severity of prostate cancer, both in terms of tumor growth and metastasis.

Although people generally only eat the heads of the cauliflower (known as the curds), the stem and leaves are also edible and can be used to add some extra flavor to soup stocks.

5.Onions

Onion’s are available year round, but they are truly at their peak in the fall and winter. Onions are used to add flavor to sauces, soups, stews, eggs, salads and just about anything else you can think of! This kitchen staple actually offers many more health benefits than you may think.

Sulfur, the compound in the onion that gives it that great taste, also provides many of its health benefits. Sulfur is thought to reduce blood pressure and to regulate blood cholesterol. Onions are also rich in chromium, which is thought to help prevent fluctuations in blood glucose levels, and contains a number of flavonoids that promote gastrointestinal health and reduce the risk of several types of cancer. Onions also have a number of anti-inflammatory agents that can help reduce the severity of symptoms associated with arthritis, asthma, and even the respiratory inflammation associated with good ol’ seasonal cold and flu!

Summer’s lease hath all to short a date.

-   William Shakespeare

With the dog days of summer in full swing, it may be hard to imagine fall as being right around the corner. In fact, late July through September is the best  time to extend your home garden’ s growing season by planting a fall garden. If you have been enjoying the fruits of your labor in your garden through the spring and summer you’re in for a double treat with your fall garden. Fall gardens take less time and work because the soil has already been worked up in the spring.

Many vegetables, such as broccoli and cauliflower actually do better when grown during the late summer and early fall months and some such as beets, kale and swiss chard develop an improved taste after being exposed to a light frost.

To prepare your garden for a fall harvest

• Remove any residue or debris from previous crops
• As in spring, spade or loosten the soil
• Add high quality organic fertilizer to replenish the nutrients used by your spring/summer crops
• Plant seeds according to their recommendations
• Keep the soil moist until your seeds germinate (this is especially important because you will be planting at the end of summer when soil tends to dry out quickly)

As summer comes to a close and fall approaches, frost presents a threat to many garden vegetables. However, there are many crops that are not effected by frost, or even moderate freezes and will continue to produce harvests well into the late fall moths. Some of the best fall producers are :

• Root crops (including, including beets, carrots, parsnips and turnips)
• Cabbage
• Broccoli
• Cauliflower
• Kohlrabi
• Swiss Chard
• Chinese Cabbage
• Kale

Other, more sensitive crops such as beans, cucumbers, tomatoes, and squash will, if protected, continue to produce crops into the fall. Some recommended and effective way of protected these plants in your garden are to cover them with boxes, tarps, plastic or blankets. Covering the plants allows them to stay warm and decreases the chance of an early or light frost killing them.

Here are a few recipes to encourage your appreciation of your fall garden!

Sautéed Swiss Chard Ribs with Cream and Pasta Recipe

Ingredients

Method

1 Separate the ribs from the greens. Cut the ribs into 1/2-inch to 1-inch pieces. Blanch the ribs in lightly salted boiling water for 3 minutes.

2 Melt butter in a saucepan on medium heat. Add the drained, blanched ribs and simmer for 4 minutes. Add heavy cream and cook until cream reduces by two-thirds.

3 While the cream is reducing, cook up your pasta according to the pasta’s package directions.

4 Mix creamed chard with pasta. Season lightly with salt and freshly ground pepper.

Arugula Salad with Beets and Goat Cheese Recipe

Ingredients