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Gardening with Dave Allan: Tender, sweet, and nutty, in praise of winter brassicas

Gardening with Dave Allan: Tender, sweet, and nutty, in praise of winter brassicas
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Kail and hearty: What you need to know to grow Scotland s tastiest, most nutritious vegetable

KAIL is on message. It’s one of our tastiest, most nutritious, space-efficient and stunningly attractive vegetables. No longer only fit for cattle and peasants, this popular crops finds breeders falling over backwards to produce ever more fanciful varieties. Kail – or kale to use the standard English spelling – is so tasty that I’m happy to fight off the slugs and graze on tender young leaves straight from the plant. But there are several different ways of cooking kail and I’m told you can even enjoy a kail smoothy. However you prepare it – assuming you don’t boil it to death in water – you’ll find it’s crammed with health-giving nutrients, including calcium, magnesium, iron and anti-oxidants.

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Ohio Arts Council honors two University of Dayton faculty with Individual Excellence Awards and $4K grants : University of Dayton, Ohio

By Ashley Junkunc 21 The Ohio Arts Council honored two University of Dayton College of Arts and Sciences faculty Individual Excellence Awards for their respective creative work in filmmaking and graphic design. Jesseca Ynez Simmons, assistant professor of communication, and Misty Thomas-Trout ’11, assistant professor of art and design, received the awards and $4,000 grants to develop their skills and advance their careers. The council awarded grants to 75 artists from across the state in art sectors that include crafts, interdisciplinary, media arts, design arts, 2D and 3D visual art and photography last year. Simmons submitted two documentaries for the award that symbolized her love of “docu-fantasy” 一 an original, self-created genre that combines aspects of documentaries and experimentation. One of these films, Emerald Ice, explores the mind of American poet, Diane Wakoski.

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Gardens: All hail king kale

Kale, the humble cottars’ fare, has made a comeback. And so it should. This new favourite boasts many varieties, shapes and taste, as well as elegantly gracing any border. It’s well known that brassicas are hard to grow. They insist on fertile soil, lots of space which they occupy for many months. And they require a fair dose of TLC: protection from cabbage rootfly, cabbage whites, slugs and aphids. Cabbages and caulis aren’t particularly beautiful, provide food for only one meal and leave a large, vacant spot once harvested. I always use cabbage collars to ward off rootfly, but, apart from during plague years like this one, I find cabbage whites rarely attack kale. Instead of hearting up like cabbages, this leaf crop needs much less feed and tolerates quite close neighbours.

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