Kale is, arguably, the overrated superfood of the past two decades. There are at least 3 celebrities/celebrity doctors who claim it will change your life, and there is an American Kale Association dedicated to educating people about kale and encouraging them to eat more of it. And honestly, while we roll our eyes at the idea of there being a “cure-all” vegetable, we can’t argue with the health benefits that come with eating kale.
Kale is in the brassica family (think: cabbage, broccoli, collard, etc.), which is a family of high-nutrient packed veggies. However, kale usually pulls out of the pack with a large range of antioxidants and high amounts of Vitamins K, A, C, and E. Plus, it has been shown to support heart health, lowers risk of cancer, and while a lot of raw kale can be tough on the digestive system, the fiber can help with supporting your digestive tract (read: healthy and regular bowel movements.)
If you subscribe to us, you know we love to include kale in our recipes (especially in the winter months).We have the tender, slender, blueish-green Toscano Kale. We also have it’s crisper, crazy cousin, Vates (curly) Kale, and we are excited to now be growing some rad Red Russian kale, which you will see with your meals in another month!
We would suggest making kale chips (they can be fickle – experiment!) or a kale salad (we’re a fan of the NY Times version with cheddar and apples) with any extra greens you receive. Ultimately, we are happy to be rolling our eyes as we harvest kale for our meals, especially knowing we are able to supply other healthy, nutritious veggies to create well-rounded meals. We are excited that people dig it so much, because we love being apart of growing healthy plants and healthy people!