Kale

Kale
Move over Popeye... make room for the Queen of Greens, Kale!

General Info
Kale or  borecole ( Brassica oleracea  Acephala Group) is a  vegetable with green or purple leaves, in wh ich the central leaves do not form a head. Super healthy, hardy, tasty and delicious! Come s in many different varietes... different shapes, sizes, colors, and textures. We grew a whole lot of kale on the farm last summer and it was  extremely successful. Production carries all season long, and well into the frost. In fact, some v arities are kn own to become sweeter and more flavorful after the first frost it is exposed to. There is one variety called "Hungry Gap" due to this awesome aspect of this magical crop!

Kale can be categorized by leaf type:

 * Curly-leaved (Scots Kale)
 * Plain-leaved
 * Rape kale
 * Leaf and spear (a cross between curly-leaved and plain-leaved kale)
 * Cavolo nero (also known as black cabbage, Tuscan Cabbage, Tuscan Kale, Lacinato and dinosaur kale)

Harvest
Use a sharp knife to cut the stalks of the kale leaves, just below where the leaf tapers down to the stem. You can choose to cut more or less of the stem- it is all edible and really good for you! Beware of caterpillars, as they really enjoy kale as well and they blend in, unless you wash thoroughly. Much easier to clean than lettuce, as the leaves are much more water repellent. You may also eat the kale flowers that stem from the middle of the clump of leaves.. they are tender, delicious, colorful, and almost have a slight broccoli flavor to them.