So instead of merely doing sums about whether it is worth growing a bit of veg, add this into the equation:
The kale seeds are now harvested and drying out for mustard making. About half of the seeds used to make the mustard can be kale, the rest need to be regular mustard seeds. I am stripping the kale seed pods from the stems and storing them in paper bags made from newspaper, until the pods ripen and the seeds pop out. It is a bit of a fiddle but doing some every time I pass the kitchen table means they soon get done.
Another way is to use the ends of bottles of wine. Put some vinegar in an open jar or jug and leave it until it develops a white film on the top. This is the vinegar starter. Add the wine and leave to ferment for three weeks.
By the way, we were given a huge marrow – people often have trouble giving these away, and they are great. We are grateful for them as they do not grow outside where we live so we usually have only one plant in the polytunnel. We often freeze them and use the pulp later – and get lots of free meals. This one was stuffed with leftover rice and beans with some seasoning and tamari (wheat free soy sauce) and baked in the oven. We got a dinner and two lunches out of it. Today I had the remains of another free marrow as soup. Soup is a great way to use them up and the soup freezes well. Add some curry powder for a great flavour. So that’s a free dinner for two and several free lunches this week.