I should let some go to seed if they do OK this year. The plants that wintered over are not showing great leaf development but have tried to bolt already. May let them go to seed when they try again. I do think I have 3 seedlings coming up, maybe a 4th now. Might still have some fall kale.

This has all had great flavor and for the most part has been tender. A time or two I broke a spear off too low and the low part was fibrous but still talking about a lot of good asparagus on those long stalks.

@DotLewis my organic frmer now knows my preferencend makes & keeps skinny bundles for me. I love them raw but react very badly to something in his soil (alpaca poo?) - it explosively psses through me. Boiling stops it happening - I've just gotto watch it doesnt get ruined & "can like soggy"!

@FrayedBear I use some raw in salad and sometimes pick pieces off and eat them in the garden but have cooked most of this. It is a delicate dance, getting it "tender" without it getting soft. Want it so I can still pick up the entire spear and it pretty much holds it's shape but is tender when bit.

I have to wonder how many will make a go of it, if it is their first time gardening. Thinking it is also likely , plenty of them did it kind of like toilet paper, "Buy PLENTY, who knows when we will be able to get any again." The greenhouse in my town had limited tomatoes when I first went, later none and couldn't get more. Only vegis available were eggplant, cabbage and pepper (hot) none of which interested me.

Didn't try to find it locally other than the greenhouse although I did see people advertising to locate seedlings. No replies to most of these. I did get some watermelon plants at the greenhouse this week. Had a good sized garden area with nothing planted in it so decided to try for melons. I am hoping the 3 tiny sprouts in my starting cups are kale. I think they are, the all look alike which makes the odds good. They will be kind of late but might still be useful this fall.

@DotLewis Maybe it will be a long growing season!

I've grown the curly kale, Siberian kale and Tuscan kale. Curly is my favorite for eating raw, the Tuscan is great in soups and such. Haven't grown much Siberian, primarily because it is not unusual for the curly kale to be mislabeled in greenhouses as Siberian but when it grown, it isn't. I do have 2 curly kale plants that wintered over but the growth on them so far is not real inspiring. Don't know if it will end up producing enough to use.

@DotLewis I did not know about the curly Kale and eating raw. Thank you. I did take some heavy salad green and message it in yoghurt to soften it up. Might try that with my curly Kale.

@JackPedigo I heard about massaging kale and have done it at times, although it is more of a "beating" which then turns into chopping. It is supposed to make it more tender and better tasting as a salad green. I can't say for sure but I have generally not noticed a bitterness in my kale. Perhaps my less than gentle chopping technique for kale does pass as a massage.

@DotLewis If one harvest Kale at the right time it will not be bitter. When Kale or many other green vegetables start to bold then they can get really bitter. A trick is to sprinkle the green with salt and wait a while for the salt to draw out the bitterness then rinse it off. Some plants, as Eggplant is naturally bitter and this always needs to be done.