Sea kale is interesting, because it's one of very few vegetables that are actually native to the UK, rather than being imported from another country, yet it's actually on the verge of extinction in the wild for the crime of being too tasty. It used to grow quite freely on British shingle beaches, but the Victorians ate so much of it that it nearly died out and only the fact that it was made illegal to harvest it in the wild has let it recover.
Naturally, cool + rare + too tasty to be allowed to survive = a vegetable that I'm interested in. Although one of the risks of growing odd stuff is that tasty is a very variable concept. These are described as "creamy", "maritime" and "kind of like asparagus" (which is spectacularly unhelpful as I don't know what asparagus tastes like either!) as well as belonging to the brassica family so having some taste relation to cabbage, kale, broccoli, etc. There is the very real risk that I might put a lot of effort into growing something that it turns out I absolutely can't stand. However my last gamble on jerusalem artichokes worked out very well (which I must write up as a blog post, now that I think about it), so what the hell - sea kale it is.
I actually bought a first lot of seedlings before the winter, planted them up and was very annoyed when they died off in the first cold snap, despite having fleece jackets over them. I had bought from an online nursery that I'd never used before (as rare plants are unsurprisingly hard to get hold of from regular suppliers) and was pleasantly surprised when my complaint yielded the immediate offer to replace them when they had new seedlings in the spring.
When the replacements arrived, I took the fleece jackets off what I'd thought were the dead seedlings, only to discover that they hadn't actually died, but just died back. They had in fact bounced right back with the spring.
In my defence, every other perpetual plant behaves in exactly the same way, so how was I to know?!
I feel kinda bad about the nursery sending the replacements now, so if anyone does want any seedlings, please consider Victoriana Nurseries, who do some very interesting things like perpetual cauliflowers, samphire and giant onions.
The actual growing and harvesting of sea kale is enjoyably odd too. You grow them like rhubarb - while plants like light (expert!), these are more tender when deprived of it, as they form slender white stalks while applying the up == light formula that we're all so keen on. Therefore, I have rewarded my seedlings for surviving the winter by putting a bucket on their head.
Allegedly, that should result in this:
Although I don't expect to see very much in the first year. As appears to be traditional at the end of every damn blog I write at the moment, I have seedlings going spare if anyone wants to join me in odd creamy salty leafy thing that you grow like rhubarb, I can provide the goods. Although this time it's only partly due to the garden centre only selling in bulk and partly because I've accidentally defrauded them. Someone take some off my hands to help me feel less guilty?
The other new thing I'm growing at the moment is oca, otherwise known as New Zealand yams, although no-one really knows why - they're not from New Zealand (although they are popular there) and they're not yams. They're a tuber from Peru which somehow failed to take off in Europe despite coming back across at the same time as the potato.
Not my hand - lifted from http://thriftyliving.net/2008/11/20/the-mystery-veg-revealed-mystery-veg-2/
They have advantages of being much more resistant to disease, not being damaged by exposure to sunlight (in fact, they taste better if left in sunlight for a few days after harvesting), not requiring peeling and being ready to harvest late-November through December when potatoes are hard to come by. The production of tubers is actually ignited by the plants being able to sense nights being longer than days and is accelerated by the first frosts.
The taste of them varies depending on how they're prepared - straight out of the ground and raw, they are sharp, sour and tangy, but leave them in the sun for a few days and the acid starts to convert to sugar and they can be steamed or roasted like a potato or other root. Plus you can use the leaves as salad greens. As mentioned before, I don't eat many salads, but I might be tempted to try one for these.
I planted out the tubers into pots last month and I'm already getting signs of life.
Trying hard not to make the "not Swift" joke again. We already have the running joke of FuckCarrots and that one's not funny in itself!
Unlike everything else that I have bought, oca tubers are available in sensible quantities and no-one can have any! Although if these are a rousing success, then I will undoubtedly keep back some tubers to replant - the growing process is very much like that of potatoes in that you grow oca plants from planting uneaten oca tubers.
One of the major advantages of oca is that they grow massive bushy green tops, but are generally non-competitive with other plants, which makes them excellent ground-cover crops for tall plants like beans and tomatoes. I'm giving serious thought to including them as a fourth sister for my Three Sisters bed, although I'll probably leave that for another year. I should probably try to achieve actual success with the basic Three Sisters before starting to screw about with it!
As it stands, I have my tomato beds laid out for the oca to be planted into, including this masterpiece which I'm quite proud of:
This bed will be combining quite a few theories together. The red bit is plastic mulch, which has the dual effect of stopping weeds and reflecting red light at the tomatoes. The science says that tomatoes recognise red light as a sign of competition which kicks them into higher gear. The white bits are bits of PVC pipe that watering can occur through, so that the water is going down to the roots rather than sitting on the surface. The dirt is especially mixed to be right for tomatoes and in the middle (where there's no x marking the spot yet) is going to sit an oca, which is a natural anti-fungal and will help support the tomatoes.
So yes, loads of science going into this particular tub of vegetables. The actual tub itself looks kinda familiar, doesn't it, especially in the context of putting a lot of science and effort into a particular vegetable with a foolproof plan for better results. I wonder why that is...
PJW
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