I just planted them in unmarked flats under the far, low grow-light, way out of the way. In another few weeks I’ll transplant the hardy, cool-loving seedlings into unobtrusive garden corners, keeping them undercover for as long as possible. It’s for their own good.
But it’s inevitable. Sooner or later the kale will be discovered.
This goes on every year. As soon as my husband spots the long, crinkled deep-green leaves, he protests–loudly–claiming he can smell them from the house. Super-healthy, and to my palate, delicious kale. I particularly love the lacinato variety in Italian dishes, many of which Eating Well shares through its treasure trove of recipes. He claims that its cabbage-y sharpness offends his very sensibilities; there’s no way he’s going to eat it even if it is among the healthiest foods on earth. Indeed, I could swear that the night before I’m going to pick some, he sneaks into the garden and directs deer and rabbit traffic directly to the innocent plants.
But I’m not giving up. Kale is incredibly easy to grow, provides visual interest and produces more super-healthy food per plant than almost anything else coming out of a northern garden. Eating Well gives us all kinds of good reasons to eat kale.
So this year, I’ve got plans for him, to shift his experience of kale: first, I’m sending him the Eating Well article “Retrain Your Taste Buds.” And second, I’m making him some roasted kale chips, which my daughter swears he will love. And then I’m going to tell him that all winter I’ve been lacing his beloved green super juice with kale, and he has not complained once.
With a food this healthy for the spring and fall when few other vegetables are available, I’ll get creative. And this year, I think I’ve finally found the formula for success, so don’t tell him, but I’ve doubled the number of seedlings growing away in the basement!