Background Information:
We grow several types of kale that are available in the Fall, Winter and Spring. Our kale is washed and cooled immediately after harvest, to preserve freshness, but it will not remove all of the dirt and sand, so it should be washed again prior to eating.

Basic Usage and Cooking Strategies:
Kale can be used raw or cooked. For and easy cooking preparation, wash and cut into thin strips, sauté in a skillet over medium high heat, with garlic, salt and chili flakes. Try tossing raw kale with your favorite dressing, just let it marinate for about 30 minutes before serving. Kale is also great in soups and stews. For kale chips, toss whole kale leaves with salt and olive oil and roast in the oven at 325 degrees, for about an hour until crispy, check every 10 minutes for the last half hour to make sure they don’t burn.

Storage Information:
Use our kale, within 4-5 days of receiving it for optimum freshness. Cut, wash and freeze to save for use in smoothies.

Recipes:

Lacinato Kale Salad with Caesar Dressing
Greens Tart
Quiche
Sweet Potato and Kale Soup
Mixed Roasted Vegetables