By now you may have seen our page about kale in issue #27. We’ll be featuring different eats that we consider “superfoods” in future issues. (Don’t worry—we plan to cover the whole spectrum, including less goody-two-shoes candidates such as honeybuns.) Here are some tips and a couple recipes to go with the information in that column.
I’ve been growing several types of kale in my backyard garden for a few years now and can honestly say I love it. Health benefits aside, it just tastes really good, especially fresh (and organic). I eat it often as a side dish, or as a substitute for a cold salad.
Kale survives well in low temperatures. I typically start it earlier than other vegetables, in mid-March to mid-April depending on the mercurial spring weather here, and the leaves stay fresh and green into the winter. (For those who garden by the book, we’re in Zone 6B according to the USDA’s Plant Hardiness Zone Map.
It’s a hardy vegetable for storing, as well, if you buy your kale from the grocery store or farmer’s market. Keep it in loose, air-filled plastic bags, or better yet, a large container that allows some air circulation but doesn’t allow it to dry out.Tweet Print