Devil lettuce! Any green that can survive a frost is an evergreen, not a vegetable. It's better suited as roof thatching.
I honestly love it, nothing like being able to eat fresh salads from your own garden in December. But you have to cut it real fine and add other stuff too, like some good diced cooking apples, roasted nuts, etc. I usually also serve it with an applecider-vinegar vinaigrette with honey and good quality olive oil.
I had a community garden plot last year, and pretty much everything was harvested and/or dead by the end of October, though I had a few kale seedlings that were previously just getting by in the shade of the other plants. I didn't even bother to harvest them, and i didnt go back to the plot that season. By the middle of December, I got an email that it was time to do the end-of-the-year clean out so they could prep for next year's plot assignments. I went back, expecting to just gather some tools I had stored there, and found my entire plot was kale. I spent hours washing, chopping, and freezing it on sheet trays. After each tray was frozen (much easier to do that in a chest freezer) I bagged it up, and I ate frozen kale for months.
Mustard greens are another one that are amazing for resistance to weather and pests
Sounds good. I season it and dry it out at 90°C. It takes 30-40 minutes to get perfectly crisp with no burnt bits. I should try growing my own.
