DescriptionHeirloom Delaway Kale SeedsDAYS TO HARVEST 60-65 40 for baby greensSOWING Direct sow heirloom delaway kale seeds ~3-4″ apart 1/2″ deep. Thin to ~10″ apart (and eat thinnings!) OR Start indoors 3-4 weeks before last frost and transplant 10-12″ apart. Recommended to harden off 2-4 days before transplanting. Last planting should be around end of June for fall crops (zone 5B)LIGHT PREFERENCE Partial to full sunSOIL REQUIREMENTS Well draining soil with high organic matter – fairly pH tolerantPLANT HEIGHT ~4″ for baby greens 8-10″ for bunching greensPLANT SPACING ~12″ per plant for bunching kale 2-4″ for baby greensHARDINESS ZONES Hardy. Can tolerate frost and over winter in some areasHARVEST Bunching greens: harvest outer most leaves for a continual harvest Baby greens: cut ~1″ above soil for cut and come again greens for 3-5 harvestsUSES & COOKING SUGGESTIONSCabbage and Kale Slaw from Josh Lewis of Noma2/3 cup plus 1 tablespoon nutritional yeast flakes1 garlic clove, thinly sliced1 tablespoon plus 1/2 teaspoon apple cider vinegar2 teaspoons fresh lemon juice1/3 cup water1/4 cup grapeseed oil1/4 cup extra-virgin olive oilFine sea salt1/2 medium green cabbage, cored and very thinly sliced (12 cups)1 medium bunch of kale, stems discarded, leaves very thinly sliced (4 1/2 cups) In a skillet, toast the nutritional yeast over moderate heat, stirring frequently, until fragrant and lightly browned, about 5 minutes. Scrape the yeast into a blender. Add the garlic, cider vinegar, lemon juice and water and blend until combined. With the machine on, add the oils in a slow, steady stream. Season with salt. (can be made up to 3 days ahead) In a bowl, toss the cabbage and kale. Add the yeast dressing and toss. Season the salad with salt and serve.
