You better be-LEAF that our Markets are KALE-ing it! Several of our vendors
have kale, as well as other nutritious and delicious leafy green favorites! Join
us at the Markets this weekend for an array of fresh local produce that will
have you shouting “KALE YEAH!”
Welcome to Kale University — your destination for kale information!
Fresh kale is delicious AND features many health benefits — it’s an excellent source of vitamin K (helps with necessary blood clotting), vitamin C (supports immune system), vitamin A (supports eye health), manganese (supports bone health), and copper.
Kale’s season lasts from mid-summer through December. However, kale actually grows tastier leaves after frost, so this means kale is at its best right now! Grab some at our Markets soon, before the season is over.
Despite its heartiness, kale is fragile. But with proper storage techniques to help maximize its shelf life, kale can stay fresh for at least a week. Washing and cutting kale before storage increases spoilage — avoid processing kale until you’re ready to use it! Wrap whole kale in damp paper towel and place it in an air-tight bag. Kale also tends to become bitter the longer it is left at room temperature. Store it in the coldest part of the refrigerator or in refrigerator crisper.
How to Choose
Smaller-leaved kale provides tenderness and mild flavor, and may be favorable if you plan to eat the greens raw. Coarse, oversized leaves are sturdier and better suited for cooking. Look for moist, crisp, unwilted kale that is unblemished. Use kale that is slightly more worn from handling in a soup!
How to Prepare
Kale’s grooved leaves can hang onto dirt, so it needs a good rinsing. Fill a big bowl with cool water and submerge one leaf at a time, agitating and gently rubbing to shake loose dirt and debris. Fold leaves in half so stem sticks out along one edge. Rip or cut stem away.