- We grow several varieties of kale including lacinato (aka dinosaur kale), red Russian, and green curly types.
- Kale Pesto
- Kale Salad
- Beer Battered Fried Kale
- Gingered Carrot and Kale Ribbons
- Kale with Caramelized Leeks
- Spicy Smoky Kale Chips Recipe
- Crostini with Kale and Parmesan
- Kale and Tomato Side Dish
- Ribollita ala Toscana
- Roasted Potato, Kale and Beet Salad
To store, keep kale refrigerated in an airtight bag. It can typically be stored for up to 5 days, but you may notice the flavor increase in bitterness with longer storage. Only wash the kale when you are ready to use it as washing before storage will promote spoilage.
Kale is a good source of Dietary Fiber, Protein, Thiamin, Riboflavin, Folate, Iron, Magnesium and Phosphorus, and a very good source of Vitamin A, Vitamin C, Vitamin K, Vitamin B6, Calcium, Potassium, Copper and Manganese.
- A serving of kale has more absorbable calcium than a small carton of milk.
- After a frost, kale becomes sweeter.
- Kale has been in cultivation for over 6000 years.
- Kale is an amazing source of carotenoids, which are linked to one’s level of optimism.