Kale-The February Powerhouse in the Northwest Garden

Kale is one of the hardiest and most rewarding crops to grow in the Pacific Northwest, and February is the perfect time to appreciate its resilience and nutritional value. Originating in Asia, kale became popular in cool climates of Scandinavia, Germany, Holland and Scotland. The crop is historical in Scotland, as in to “come to kale” when being invited as a dinner guest. As one of the few greens that thrives in winter, kale offers fresh harvests even in the coldest months, making it an essential staple for gardeners looking to maintain a productive garden year-round.

The cool, wet climate of the Pacific Northwest provides ideal conditions for kale. Most varieties can withstand frost and even improve in flavor after exposure to cold temperatures. The natural sugars in the leaves concentrate as temperatures drop, reducing bitterness and enhancing sweetness. Kale can easily be started inside now and transplanted outside as soon as a good root system is established. Kale doesn’t mind being directly sown in the garden as well, although the rainy, cool temperatures may slow germination down or rot seeds in their early stages of development.

A variety of great kale specimens exist, from curly leaves to more elongated types. Kale can be harvested when leaves are tender and young, or used as it matures into tougher leaves. Kale develops quickly and will produce year-round in our climate, providing a great fresh-picked salad. Washington is a popular producer of kale seed varieties. Some of the best cold-hardy varieties for this region include Winterbor, a curly, frilly leaf that displays excellent tolerance to frost. Another notable variety is Red Russian, a tender, flat leaf that sweetens in cold weather. Lastly, a kale patch isn’t complete without Lacinato, a dinosaur kale that is deep green, whose bumpy leaves boast a robust flavor.

While February is not the ideal month to plant kale outdoors due to lingering frost and low soil temperatures, it is an excellent time to start seeds indoors for spring planting. Gardeners can also continue harvesting fall-planted kale, ensuring a fresh supply of greens throughout winter. Slipping a few established starts into patio containers is a great way to get a jump start on the spring garden season.

Kale can be harvested continuously by picking outer leaves while allowing the inner growth to continue. The beauty of this green is its versatility in the kitchen, whether added to soups, sautéed, blended into smoothies, or massaged into salads, kale is packed with vitamins A, C, and K, as well as fiber and antioxidants. This member of the cabbage family contains the riboflavin and B6, as well as beta carotene and lutein.

With proper planning, gardeners can maintain a steady kale supply throughout the year. By planting successively and incorporating season extenders like cold frames or greenhouses, kale remains a powerhouse crop that provides nourishment in every season.

For Pacific Northwest gardeners, kale isn't just a winter survivor; it’s a garden essential that delivers nutrition, flavor, and resilience when most other crops have faded. Embrace this leafy green in February and enjoy its benefits all year long.

Zuppa Tuscano- Kale's favorite soup!

4 strips bacon

1 pound Italian Sausage

2 ½ pounds large russet potatoes, cubed

3 cloves garlic, minced

1 large yellow onion, chopped

6 cups kale, stems removed and

chopped (curly is best)

1/8 tsp red pepper flakes

6 cups chicken broth

1 cup heavy cream

1 tsp white wine vinegar

1 TB Romano cheese, shredded as topping

Salt and pepper to taste

Cook sausage and bacon until bacon is crispy. Add one cup of broth to loosen the “fond,” from the meat drippings. Add onion, garlic and potatoes, allowing the liquids to cook the potatoes. Season with red pepper flakes, salt and pepper. Add the remaining chicken broth and bring to a boil on high heat. Reduce heat and simmer on medium until the potatoes are cooked. Add the kale and heavy cream, cooking for about five minutes. Stir in vinegar just before you serve. Top with cheese and enjoy.