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Merilee, one of our farm’s blueberry fans, emailed with some additional info on Kale.
Here’s the story about Kale:
Oldest member of the Cabbage family.
Favorite vegetable in ancient Rome.
Has remained popular in Scotland & Ireland.
Largest consumer in this country is Pizza Hut, not for eating –used to decorate the salad bar.
Very rich in vitamins A,C, and the mineral calcium.
B vitamins and other minerals are in excellent supply.
Highest protein content of all cultivated vegetables.
Very cold-tolerant plant, often harvested long after snow cover.
A few good freezes render kale sweeter and more tender.
And, today one of our regular customers stopped by our market booth to tell us he made the Kale chips (see previous post), thought he’d nibble a few and put the rest away–instead ended up eating all the chips he’d made.
On our farm we grow several rows of kale. We plant Lacinato (a curly leafed variety) and dinosaur Kale. Kale is a relative of the cabbage family. It’s regarded as a super food; one of the most nutritious vegetables in the world. It’s high in antioxidants and can be steamed, stir-fried, sautéed or boiled. A popular why to prepare Kale is to coat it with olive oil, parmesan or Asiago cheese, salt and pepper, and then bake it in the oven. Here’s a link to a recipe: http://smittenkitchen.com/2010/03/baked-kale-chips/.
Kale can be planted in late summer for a fall crop or planted in spring for an early summer crop. The leaves are picked from the outside of the plant.