Peas, Kale and BHG's Susan Appleget Hurst

Our upcoming show is my favorite so far...not only do we talk about two fantastic spring veggies,peas and kale, but we have our first guest, Susan Appleget Hurst (or as we like to call her, SusanApplegetHurst), Garden Editor of Better Homes and Gardens. Now, I won't give anything away about the interview with SusanApplegetHurst, with the exception of the fact that we rename her, as is our tradition. Plants and people alike, you will find no discrimination on Good Enough Gardening!

I will however talk just a bit about peas and kale...peas are one of those vegetables that are easy to grow if you live in cooler climates and a huge pain in the rear if you live in warmer ones. Growing up and learning to garden in Oklahoma, I can tell you that peas can have horrible etiquette when it comes to plant behavior in the south. Wrote a post on Gardener to Farmer about my frustrations, it is aptly titled "Peas and Thank You: Proper Legume Etiquette"...and, it comes with a recipe!

Kale is one of the least understood, most versatile veggies I know. People often have the misconception that it is strong or bitter in flavor, but I have found it to be very mild. In fact, I like to use it as a nutrition booster in many of the meals I make. It's flavor is an easy add to sauces, egg dishes, pasta, soups, shepherd's pie, meatloaf, the list goes on...It is also very easy to store. Just harvest, rinse and remove leaves from the stem. Chop into serving size pieces and blanch for two minutes in boiling water, then drain. Dunk in ice water to stop the cooking process, drain. Add to a vacuum sealed bag or freezer bag and into the freezer it goes. Add it directly to dishes from the freezer.

For more tips on growing, harvesting, and preparing peas and kale, plus some great recipes...check out Growing Food: A Guide for Beginners.

Oh and one last you are so cool, thanks for loving our podcast so much, mad props back atcha kind of thing...Pamela Price has always been one of my faves to follow on Twitter (@redwhiteandgrew) and on her blog, Red White and Grew. Yesterday, though, she transcended into Good Enough Gardening Hall of Fame with the spectacular review she wrote about our podcast for the San Antonio Express-News online. Go on over there and leave her a nice comment...she looooves to chat with people who read her column!

Alrighty people, the next 'cast will be up on Monday, or sooner if it rains...cause after all, this is Good Enough Gardening.

Comments

[debra]

can't wait to hear the interview. Susan is one of the very best people in the garden-editorial world and you two get brownie points from me for featuring her!!! I want to know when the podcast is up and running, yeah!
debra

[Susan Appleget Hurst]

Thanks for the bump for kale! I've been a big fan ever since I discovered Red Russian and Lacinato. So many people think that kale is that frilly pink leaf used as a garnish on buffet tables. The tall varieties are way better than that. I usually saute it with olive oil and garlic, but when I have the time, I make a kale gratin with Gruyere that is to die for!

And thanks for the nice comment, Debra!

[Richard Thieltges]

In Montana where I garden in zone 4, we think of Kale as a late fall vegetable. We plant it in the spring and it comes into harvesting stage in the fall when other greens have bolted. I have personally seen it withstand repeated temps in the twenties and low teens with no damage.

As to bitterness, there are huge differences between varieties. The only variety I grow now is White Russian. It is so sweet that you can snack on it directly from the garden, and add it to salads. It is hard to find, I get mine from Irish Eyes ( www.irish-eyes.com )

[jeanannvk]

Richard, I love White Russian...and had a wonderful crop of a couple of kinds of kales that overwintered here in my zone 7-8 garden in Portland. I have never found that my kale gets bitter...but then I generally use it as an ingredient in recipes rather than a stand alone.

Thanks for the tip!
JA