How to Grow Kale
Kale is super easy to grow and one plant will last quite a few years. The Black Tuscan is the most popular variety and also the most prone to bugs. Companion plant with Nasturtiums, or Calendula to reduce pests and keep it away from Tomato. Grow in a nutrient rich organic soil (with a good healthy dose of Rock Dust Plus to make it nutrient dense- available in our online shop) Make sure the area is well mulched and fertilised regularly.
Kale is prone to whitefly around spring and these guys will attack it so badly you may not want to eat it, Unless you are Dario Franzinelli from Jetto’s Patch, He doesn’t mind a bit of extra protein on his kale 😊
This is one circumstance we recommend spraying. Our Garden Guardian will protect it from all of the bugs, as will a home made white oil. Spray the under leaves every week to keep the infestation at bay.
Kale is the most nutritionally dense food on the planet, in saying this it is quite the acquired taste and trying to get your little ones to eat it can be a major struggle. Not in my house! We all love this recipe and it’s a great way to use the abundant harvests I get from my 3 7ft tall Kale plants.
1 Large Bunch of Organic Home Grown Kale
½ Cup Pumpkin Seeds
½ Cup Flax Seeds
½ Cup Chia Seeds
2 Tbs Poppy Seeds
2 Tbs Nutritional Yeast
2 Tbs Organic Tamari
1 tspn Dried Rosemary
2 Cups Organic Apple Cider Vinegar
1 Red Capsicum
Cut out stems of Kale and chop into squarish pieces approx. 1-2 inches wide. Blend all the dry ingredients first, then remove from the blender or thermomix and put aside. Blend the capsicum and onion, then add the dried and remainder of the ingredients. Mix thoroughly, adding more ACV if you feel its not wet enough.
Place Kale into a large bowl and massage over the marinade. Leave for 1-2 hours.
Then spread onto a large tray lined with baking paper and place into the oven on 50 degrees for about 4-5 hours until the pieces are crispy, you may have to turn them over or move them around slightly toward the end to ensure each piece is nice and crispy.
I prefer to use the oven over a dehydrator because I can fit 3 large trays in at a time.DOWNLOAD RECIPE