(Backyard Gardener - Photo Illustration - MetroCreativeConnection)

Hello Mid-Ohio Valley farmers and gardeners. We have received some much needed rain over the past few days here in the Valley. Unfortunately, we are reaching the end of the growing season as the hot and dry summer fades into fall. We can only hope the rain and cool temperatures prevail and we experience a late frost.

I have received a lot of phone calls about reseeding lawns. This year’s summer heat and drought stress caused multiple bare patches and thin lawns. It is getting pretty late to broadcast grass seed because the plants will need to establish a good root system before the first hard freeze. Now that we have some moisture you could put some grass seed down, but this is probably the last week to do so.

I saw many bluegrass and perennial ryegrass lawns turn brown and go dormant this summer, so I recommend using turf-type fescues for overseeding lawns this fall. This grass is tough, disease-resistant and performs well even in a drought. Grass seed should be applied at half the seeding rate that is used for new lawns on bare soil. For tall fescue, the normal rate is 6 to 8 pounds per 1,000 square feet, so the overseeding rate is 3 to 4 pounds per 1,000 square feet.

Many backyard gardeners have reaped the benefits of hours of hard work by harvesting sweet corn, tomatoes, cucumbers and other vegetables. As the summer harvest wraps up, plan to grow a beautiful fall garden and extend the growing season.

Kale can be a great choice for the fall garden. This dark green, leafy vegetable thrives in cool weather and actually improves in flavor after a frost. It is easy to grow and will produce a bumper crop of antioxidant-rich leafy greens to use in salads, soups and for juicing. Now is a great time to direct seed kale in the garden or in containers.

Kale (Brassica oleracea acelphala) is a member of the cabbage family and prefers fertile, well-drained soils for optimal growth and needs planted in full sun. When direct seeding kale, sow seed seeds ½ -1 inch apart, in rows 1-3 feet apart. Thin the plants to 12-18 inches apart when they have 3-4 true leaves.

For containers, wait until plants are 2-3 inches tall and transplant into pots. Harvest the leaves when they are small and tender. Gardeners can grow kale almost year-round, but there is a definite difference in the taste of kale grown in warm weather versus cool weather. A light frost actually improves flavor. The sweet and rich flavor of kale that has been frosted is due to higher sugar content in the leaves.

Standard varieties of kale include Vates Dwarf Blue, Scotch Curled and Squire and are typical when we think of kale plants with curly edged, blue-green leaves. The Scotch Curled is one of the oldest varieties of this primitive member of the cabbage family. These older, cold hardy varieties continue to produce after the first frost and are capable of surviving outside sometimes until Christmas.

On average, kale will mature in 50-65 days, depending on the variety. Don’t plant seeds too deep, only ¼-inch deep. A ½-ounce packet of kale will plant a 100-foot row.

Other varieties of kale may be fun to experiment with. Red Russian kale is an heirloom variety with purple stems and smooth, deeply toothed edged leaves which are extra tender. Toscano, otherwise known as lacinato or “dinosaur” type has a unique leaf type that is extra-dark green, non-curled but heavily blistered (savoyed).

The rich, tender leaves have a softer texture and superior flavor than curly green kales; however, it is the least hardy of the kales, and plants may need to be covered with a frost protection cloth or a blanket.

Other vegetable seeds that can be started for a fall garden include broccoli, cauliflower, collards, cabbage, spinach, parsley, cilantro and lettuce. If you cannot find the varieties you want at local garden centers, order from a reliable seed company.

Kale can be harvested as baby greens after 30 days of seeding or mature in 55 to 75 days depending upon the variety and desired usage. Large leaves are often tough and should generally be cooked or processed, while small tender leaves can be suitable for use in salad.

Some varieties sweeten after a frost and are best harvested then. Many varieties allow a harvest of the outer or lower leaves while the inner or upper leaves continue to grow for an extended harvest.

Kale will maintain peak quality in the refrigerator for up to seven days; do not wash it until you are ready to use it as the moisture will increase spoilage rate. Tender kale leaves can be used in salads, but the stems should be removed from some of the tougher varieties.

Raw kale is excellent as an ingredient in juices and smoothies, adding nutrition and fiber. Kale can be prepared like other greens such as collards or steamed and seasoned with lemon juice, olive oil, salt and pepper. Steamed or wilted kale is also delicious with walnuts and raisins. Chopped fresh or frozen kale can be added to a soup, stew or stir fry recipe.

Kale can be added to a pasta or noodle recipe in the last five minutes of cooking. Kale chips are particularly popular; remove stems and drizzle chopped fresh kale with olive oil, sprinkle with seasoning, then bake on a cookie sheet until crisp.

Kale is high in fiber for digestive health and is high in vitamin K, which is essential for blood clotting and wound healing. It is high in vitamin A for healthy vision and skin health and vitamin C for iron absorption. Both these vitamins are antioxidants which help overall immunity and protect cells from damage. Kale is also rich in minerals such as calcium and potassium for bone development and muscle contractions.

Contact me with questions at the WVU Extension Office at 304-424-1960 or at jj.barrett@mail.wvu.edu. Good Luck and Happy Gardening!