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Greens
2017 Varieties 
We are pleased to provide a wide variety of greens.
 
Kale:  Lacinato (aka Tuscan)  Dark blue-green.  Very tasty as baby leaves, or in the autumn after frost.  Also great for veggie smoothies!
 







Kale:  Red Russian:  A green leafy vegetable with a very different taste. It has a sweet taste, not bitter like traditional varieties of curly kale. It can be eaten as baby leaf or fully grown and still maintains its sweet flavour. Frilly leaves and crimson veining give this plant an interesting appearance.  It is also a highly nutritious vegetable with powerful antioxidant properties and anti-cancer properties.


Kale:  Vate's Blue:  Blue-green, curly leaves on compact plants. Can be picked at the baby leaf stage for salads or allowed to mature for greens. So nutritious and so tasty. 30 days baby leaf, 50 days full.







New Zealand Spinach:  Introduced into England in 1772 by Sir Joseph Banks who discovered it growing in Queen Charlotte’s Sound, New Zealand during the voyage of Captain James Cook. New Zealand Spinach (Tetragonia sp.) is not a true spinach, and is actually a warm season vegetable that must be planted once the soil is thoroughly warm. It loves the heat and will not bolt like true spinach does.


 
Malabar:  A vigorous climbing vine- requires trellis support. Young leaves and tips are used like spinach in cooking and salad. The plant is almost insect-free and is very easy to grow. Harvest by cutting the young leaves and tips for vegetable use, but keep 2-3 leaves on the branches for subsequent new branches to grow. The succulent leaves and stem tips are rich in vitamins A and C and are a good source of iron and calcium.



Rainbow Swiss Chard:  Rainbow Swiss chard has a very ornamental and brightly coloured. The leaves are tender and delicious. Younger, tender leaves are great for salads, and the mature leaves are great for stir-fry. The leaves matures in 60 days, but they can be harvested much earlier.
 
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