Kale
Brassica oleracea var.acephola

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Nutritionally Rich In These Nutrients
High protein content (as much as whole milk), low in calories and rich in vitamins A, and C. With a good supply of calcium and B vitamins.

Harvesting
Abundant throughout the winter with freezing temperatures adding sweetness and tenderness to plant.

Selection Tips
Dark green kale is best, slightly browned edges are okay. Leaves are crisp and free of bruising.

Best Way to Store
Keep cold and moist in plastic bag in refrigerator. For longer storage, freeze after blanching and place in airtight container.

How to Prepare
Wash leaves well to remove soil and pests. Cut off root ends, stems and discolored leaves. Steam, saute or add to salads raw.

Recipes Best Suited for
Soups, stews salads, omelets, quiches, casseroles, stuffings.

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Spring | Summer | Fall | Winter

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