I tried a new plant this year that I'm crazy about called Red Russian Kale. It's very different than ordinary varieties of kale in that the smaller leaves can be eaten raw in salad but if you let it grow larger, it's eaten as a cooked green similar to collard greens or other varieties of kale. The plant grows vigorously and keeps producing leaves as long as you keep trimming, and supposedly is very hardy to cold. Above is a slaw I made with sliced red kale and red cabbage. (Can't link to the recipe because people could find the family blog from the link showing up on KK.)For all the gardeners in the family, I heartily recommend trying this next year. I think the seeds are pretty readily available, and I saw them lots of places online if you don't see them in the store.






































