Locally grown using organic practices by Valley Flora Farm (Langlois) and Norm Lehne Garden & Orchards (Roseburg), and coming to you from one or the other, based on the time of year. Varieties include Green Curly, Red Ursa, White or Red Russian, or Siberian, and vary depending on the farm and the season. Green Curly (from Lehne) is the standard variety, dark green with curly edges on each leaf and tough stems (which you generally want to remove before cooking or eating); Red Ursa has meaty leaves complemented by a sweet stem; Siberian Kale is very tender, with mild, green leaves; White Russian Kale has tender green frilly leaves with white ribs – the Red Russian is similar, but with red ribs.
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 either “baby” kale, or it’s chopped up good.
To store: rinse, pat dry, trim any bad spots, and store in the bottom crisper drawer wrapped in paper towels.