I once heard Kale described as the seaweed of the Midwest due to how well it grows here and all of the nutritional benefits. It is a form of cabbage that is considered to be closer to wild cabbage than most other domesticated forms. Types we grow are:

Curly kale has ruffled leaves and a fibrous stalk and is usually deep green in color. It has a lively pungent flavor with delicious peppery qualities;

Dinosaur kale is the common name for the kale variety known as Lacinato or Tuscan kale. It features dark blue-green leaves that have an embossed texture. It has a slightly sweeter and more delicate taste than curly kale.


Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec

Availability may vary by variety and with weather conditions.

    Not Available

Storage Tips

  • Place kale in a plastic storage bag removing as much of the air from the bag as possible. Stored in the refrigerator it will keep for around 5 days

  • Chop raw and place in a freezer bag and placed in the freezer it will keep for around 6 months.

Preparation Tips

  • Rinse under cold running water, and chop leave portion into 1/2" slices and stems into 1/4" slices

  • Steam for 5 minutes

  • Add to soups, stir-fries, and tomato sauces

  • Bake the leaves to turn them into yummy kale chips

  • Combine chopped kale, pine nuts, and feta cheese with whole grain pasta drizzled with olive oil


http://en.wikipedia.org/wiki/Kale http://whfoods.org/genpage.php?tname=foodspice&dbid=38