• colecrops2

    While many gardeners are beginning to harvest their spring crops, the growing season isn’t over! By sowing leafy greens like kale and spinach now, you can easily prolong the life of your veggie garden well into fall.

    Kale, spinach, and many other leafy greens are excellent choices for late summer sowing and fall harvests because they are frost-hardy. In general, frost-hardy plants can survive a light frost of temperatures above 30 degrees Fahrenheit. Kale is probably the most frost-hardy green; in fact, a light fall frost makes kale leaves sweeter. Most spinach varieties can also be sown four to six weeks before the first fall frost, and harvested as baby greens 28 days after sowing, or as full-sized plants in 45 days.

    Kale and spinach are nutritional powerhouses. While kale leaves are a bit sturdier, they both can be sautéed and added to a number of dishes. To sauté kale, add 2 tablespoons of olive oil to a pan on low heat. Add 2 minced garlic cloves and cook until garlic is soft, not brown. Turn the heat to medium high and add about 1-1.5 pounds of chopped kale, cooking for 3 minutes. Remove pan from heat and continue cooking until the leaves are just wilted. Sprinkle salt and pepper to taste. Add sautéed kale to pasta with cannellini beans and sausage, inside egg roll wrappers with ground turkey and carrots, or on pizza with mozzarella and chicken.