War of the Aphids

Kale-marigolds 
Lacinto (or dinosaur) Kale has made an appearance in my garden for the last several years.  For the most part it grows very well – providing a consistent bounty of fresh leaves from June through the first snowfall (November).   In fact, it does so well, that I have enough for dinner most nights with leftovers to freeze for the winter.

Though it does grow well, I think I can do better.  For starters, I’m still trying to figure out a way to mitigate the aphids.  They loooove the brassicas…. Up until last year, they were just a nuisance… trying to rid the leaves of the glue-like mites before cooking up the leaves.  And I got pretty good at it.

But last year, things got out of control.  In addition to covering the kale plants, the Brussels sprouts plants died entirely.  I did not harvest a single one. And this, despite repeated sprayings with organic, anti-aphid spray and a introduction of ladybugs, which supposedly feast on the aphids.  And I thought I was taking drastic measures!

This year, I’m trying another strategy…planting rows of marigolds around the kale and Brussels sprouts.  I’ve been told that marigolds repel insects… we shall see if it works.  But at the very least, it adds a new level of beauty to the garden.

Do you have  a strategy to protect your garden against insects?

Taming of the Aphids

Barbara Kingsolver's book Prodigal Summer was my first introduction into the nature of food chains and ecosystems. Critters that may seem like pests play a beneficial role in maintaining a balance in nature. The spider spinning webs around my basement are also eating the ants that seem to inhabit my house in the spring. Or in the example used in the book, the pesky coyotes with desirable fur for coats are eating beetles. If you kill the coyotes, then the beetle population thrives putting a stress on their food sources. And rabbits, which rely on the same sources as the beetles would get pushed out. By killing the coyotes, then you also threaten the rabbits. It’s a tangled food-web.

Aphids

In my garden, the aphids are attacking the brassicas: the kale, Brussels sprouts, kohlrabi and broccoli. These miniscule mites attack the leaves, first creating unassuming holes and then causing the leaves to shrivel. I’m not sure their purpose, but I think about this food-web as I think about protecting my vegetables.

Aphids2

Lady Bugs feast on aphids. Introducing them into the garden will help control the problem. But the spiders that I’m letting live in the basement to take care of my ant problem are also eating the lady bugs.

As much as I want to be one with nature and minimize my impact, I also really want to eat vegetables this summer. So, I am taking more drastic measures. I bought a bottle of “Horticultural Spray Oil.” As the label says, it kills insects by smothering.

The woman at the store cautioned me against using it before 5pm. The oil that coats the aphids will also coat bee wings and kill them, so I must wait until the bees are done buzzing for the day.   I remarked, that would be fine since I’m allergic to bees. But she reminded me that we need bees to pollinate plants and flowers. So I will follow her instructions and keep the epi-pen handy.

And perhaps, if I kill all the aphids, I will have a bumper crop of kale. I see no harm in the eco-system of that.

The Aphids are Coming, The Aphids are Coming! (Recipe: Kale with Bacon and Cider)

Kale

My brother-in-law is a self described "fanatical" Jew. The degree to which he keeps kosher can be mind boggling even to the modern Orthodox.

A few weeks ago when we were together for a family vacation, I watched as he soaked his lettuces in salted water to wash them. As someone who loves salt, I think any way to better season a dish is pure genius (Empire Kosher Chicken is an example of a salt-soak improving the flavor).

When I queried him about this practice, he explained that the salt helps release any bugs that may still be trapped in the leaves. Since bugs are not kosher, he does not want to inadvertently eat them in his salad, lest he break the dietary laws.

The aphids have begun to attack the kale in my garden, and the kale is rapidly disintegrating. Ladybugs supposedly feast on these little critters, but I have yet to get some this season (um, John? Do you still want to share an order?)

Kale-aphids

In the meantime, a salt-soak seems to be the ideal solution until I cure this problem.

And in case you thought I, too, was an observant Jew, I added bacon to this recipe to dispel any confusion. If you do keep kosher (or just don't like pork), turkey bacon, or smoked turkey would be a great substitute.

Kale with Bacon and Cider
1/2 pound kale, washed
1 slice bacon, finely chopped
3 cloves garlic
2 tsp. cider vinegar
salt and pepper

1. Bring a large pot of water to boil. Add salt. Add kale and cook for three minutes.
2. Drain Kale and cool. Coarsely chop.
3. Meanwhile, in a large skillet, add the bacon. Cook over medium heat until the fat begins to render and the edges start to brown. Add the garlic and continue cooking.
4. When garlic is aromatic, stir in the kale and cook for one minute more. Drizzle vinegar on top.
5. Season to taste with salt and pepper.