This time of year, the kale is a bit too small to bunch properly, yet not small enough to call “baby” kale – so, we call it “bulk, loose”! Locally grown by Valley Flora Farm (Langlois) and Norm Lehne Garden & Orchards (Roseburg) and coming to you from one or the other, as noted above. Grown using organic practices.
You’ll get a mixture of varieties, ranging from White Russian or Siberian Leaf Kale to Lacinato (Dinosaur) Kale. Siberian Kale is very tender, with mild, green leaves; White Russian Kale has tender green frilly leaves with white ribs; Lacinato is an heirloom (dating back to the 18th century), with narrow, savoyed leaves and the mildest flavor of all the kales.
You can cook kale many different ways and add it to all kinds of dishes, making it super easy to get more greens into your diet. And, unlike some other veggies, cooking kale actually increases some of its “superfood” power. Kale works in salads, too, provided it’s chopped up good. To store: rinse, spin dry, and store in the bottom crisper drawer in a breathable plastic container or produce bag.
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