Although the last harvest was in November, kale’s a gratifying addition to a tiny gardening space. Because it can survive temperatures well below freezing and becomes even more flavorful after a frost, it works perfectly as a late fall/early spring crop. (This batch was planted as a set in early October 2009.) It’s just so satisfying to put home-grown greens on the table in dreary November and again in optimistic April — it’s even more delightful when you know the pots would have otherwise been left vacant.
Not only that, but kale’s one of those superfoods: you know, a heroic food that simultaneously fights cancer, strengthens bones, bests cataracts, and it may even ward off dementia. (We’ll see about that.)