Petite Inspirations

In the name of inspiration and all things interesting to me and hopefully you.

Archive for the tag “kale”

April Update

Here are some of the things going on in the garden. Mr. Wonderful and I went to LA about a month ago to visit Centrose Nursery in Gardena, CA. I heard about it from a YouTube channel I subscribe to:  Growing your Greens, with John Kohler. His site is where I also first heard of tree collards and that’s the reason why we went to this nursery in Gardena. We purchased the two varieties of collards, green and purple. They said the difference was that one was milder tasting. I believe the green is the milder one if I’m not mistaken.


Tree collard, green vaiety


Purple variety of tree collard.


Okinawan Spinach or AKA Cholesterol lowering plant

The Okinawan spinach is supposedly an aid to lower cholesterol. We decided to purchase this for Mr. Wonderfuls’ dad. I’ll grow them this summer and give it to him when they’re a lot bigger. The seem to be liking their new pot and thriving in an area in the yard that receives about about 4-5 hours of sun.  I tried a couple of leaves and it was mild and not bitter at all. I really can’t tell what it tastes similar to though.



Nasturtium – Spitfire






Kale – Lacinato and Red Russian

This is the first time I’ve planted my kale in the ground. Usually, I’ve just planted them in containers. I had extra seedlings and wanted to see if the would grow in our not so rich soil. They seem to be liking it, although I did mix in some compost in the ground before planting them. If you notice, there are about 3 growing (2 red russians, and 1 lacinato). I know it’s a bit crowded but I really didn’t want to thin them out. They seem to be doing ok, even with scarlet runner beans growing behind them. This is my experimental bed anyways. We’ll see what works and doesn’t.


I’m finally using my potato sack for….potatoes! This is my first time growing potatoes! I’m so excited!! They seem to be doing well. You can see some dark leaves poking out of the ground. I’ll add more compost on top of the leaves when they’re taller. That supposedly helps more potatoes grow.


My cymbidiums are in bloom! So pretty and but so diseased! grrrr.. They have black spots growing on some of the leaves and now the flowers have something that’s eating them up slowing and turning the edges brown. Any suggestions are welcomed!!!

How’s your garden growing?



Harvest and Kale Chips

First post for the year and I give you my latest harvest and a recipe for it! The kale looked great for harvesting and I was having my girlfriends over for our annual get-together, so I decided to make kale chips. In the picture below, the kale plants are in the front. There are two different kinds that I planted, 1) Lacinato kale (dinosaur) and 2) Red Russian Kale.  The color on the Red Russian Kale is so beautiful, from light green to rich purples.

kale harvest with honey

Honey (my puppy/dog) helping me harvest the kale and getting her sun for the day.

I had a few more things I harvested, like salad greens, parsley, swiss chard, a couple of limes that went way past their prime, cayenne peppers, and a green onion.


Separate the kale leaves from their ribs (the center part of the leaves). The ribs are too fibery and thick. You can split the leave so you have smaller chips. I left some whole to see which one I like better. Then triple wash them in your salad spinner and dry. If you don’t have one, you can just fill up your sick with water and wash them that way. Then pat dry with a dish towel or some paper towels.


Sprinkle some sea salt on the dried kale and massage the leaves for a couple of minutes. I know it sounds funny, but when you do this, the salt breaks down the leave a bit and imparts the salt in the leaves. When I did this the first time, it was way too salty. So I would recommend using less salt in the begging, about 1/2 teaspoon. You can always add salt after you bake the kale and adjust to your taste.

When the leaves starts breaking down (looks like you’re bruising it and have a darker color) add some olive oil and garlic powder, just enough to coat all the kale, front and back. Lay the kale leaves down on your baking sheet in one layer. I used parchment paper for easier clean up. Bake them for about 45 mins to 1 hour. When they’re crispy, they’re done!

I must say making these kale chips are much more work than going to a store and buying your bagged potato chips, but so much more healthier and worth it….to me anyways.



kale chips

Kale Chips Recipe

1 Bunch of Kale, stem and ribs removed
Olive Oil
Sea Salt
Garlic Powder

Bake at the lowest temperature your oven can go, about 180°s for about 45 minutes to 1 hour. I had a warm setting and then it went straight to 220°, so I set it in between the two.

Harvest Monday

These past few weeks have been really warm! Warm enough to keep the a/c running in the evening, and we rarely do that.

Also, I’ve had my family staying over for a couple of weeks and had a wedding, our housewarming party, and a bunch of family bbqs/get togethers. This summer was amazingly busy and wonderful. This is the reason for not having any updates.

So, here is my harvest this past week. One cherry tomato and a handful of hot peppers. I had a few other tomatoes that we used for salads and some soup that I didn’t take a picture of. The pepper plant was a gift from my uncle, so I’m not sure what kind of pepper plant it is. I just know that they’re pretty hot.

I also sowed some seed this weekend.

Sowed 8/8 & 8/9
Lettuce greens
Mustard greens
Kale (Red russian and Lacinato)

Hope all is growing well in your garden!

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