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| Ragged Jack |
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| Marrow Stem... it will be interesting to see how it develops, but so far the going is much slower than Ragged Jack and it seems something has discovered it likes to make holes in its leaves |
I have two kale varieties planted this year, Russian Red/Ragged Jack {I like the name Ragged Jack so that's what I'll label it} and Marrow Stem. The marrow stem variety pales in comparison even though it's planted right next to the Ragged Jack and has been given the same opportunities.
I didn't plant kale in Zone 9 so this is an experimental year. I wasn't sure how big to let it get before trying it, but in my mind the Ragged Jack looked like it might taste good even in baby leaf form so I selected some leaves and pondered what to do with them.
I ended up roasting chicken over my kale with some other fresh veggies with plenty of olive oil and Greek seasoning. The kale was beyond delicious and I'm thrilled at least the Ragged Jack is doing well and eager to grow into the fall. If I get ambitious and get a sturdy cold frame going I might even be able to keep it growing longer, but that might end up being a next year project!
Obviously Ragged Jack is the winner in zone 3a, and will be grown again. I must say that it's beautiful too--the ragged leaves and purple stem make it much flashier than "typical" kale varieties. According to Baker Creek it's a pre-1885 heirloom...I've never seen or tasted this variety before growing it.
Along with the chicken and veggies I tried my hand at some fresh buttermilk ranch dressing as a dipping sauce and for all that fresh lettuce that's coming in from the garden now. It was so simple, and I think I'm going to have a difficult time putting anything but the fresh stuff in the fridge from now on. It will be fun experimenting with different spice combinations with this.
Buttermilk Ranch Dressing
3/4 c mayo
3/4 c sour cream
1/4 c buttermilk
1 tbs lemon juice
1 tbs olive oil
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp various spices
{for my first time I used garlic, paprika, dill weed, onion powder, and mustard...it turned out deliciously}
Put all ingredients in a blender and puree for about 10 seconds. If you would like your dressing to be not as thick add more buttermilk a tablespoon at a time.
