Wednesday, November 26, 2014
Monday, November 17, 2014
I am growing both Tuscan and Red Russian Kales in my front yard edible landscape. Both of these varieties are attractive additions to the garden and as the plants grow, their spreading leaves become more dramatic. I also chose these varieties for their tender leaves. I love using kale in winter soups and stews but I wanted to be able to add more winter green salads to our diet this year. Softened Kale, Chicken and Citrus Salad uses a massaging technique on the kale to tenderize the leaves so they can be eaten raw. The result is a satisfying salad with greens robust enough to support hearty toppings.
Thursday, November 13, 2014
I haven't been able to help out with the URI Master Gardener Edible Forest Garden bee hive as much as I would have liked over the last couple of months but I was able to be there as the bees received their winter food and were tucked in against the upcoming cold.