Kale Photo: Scarlet and Red Russian Kale, David MacTavish, Hutchinson Farm, Burlington, ON, June 12, 2015

Grown at Hutchinson Farm since the 2014. Available mid June - late October, 2015.

Brassica oleracea

Kale is just about the healthiest thing you can eat. It contains the highest levels of beta-carotene of any green vegetable, is high in vitamin C and has lots of calcium.

• Varieties
  Lacinato ('Dinosaur') -A customer favourite, thin savoy leaf. Italian heirloom that dates back to the eighteenth century.
  
  Red Russian -Originally from Siberia, brought to Canada by Russian traders around 1885. One of the hardiest and most tender of all kales.
  
  Scarlet -not scarlet, but beautiful purple/red leaves with a ruffled edge
  
  
• In season
  Mid June to late October.
  
  
• Purchasing tips
  Look for firm leaves, preferably with the stems in water. The key is to minimize water loss in the leaves.
  
  
• Storing at home
  Just like regular cut flowers, keep them in a vase with water! Or in the refrigerator. Should the leaves be limp, soak entire leaf in water overnight.
  
  
• Preserve
  No. Just use them fresh
  
  
• Favourite Recipes
  Small baby leaves can be used in a salad. They say kale smoothies are the best, but this web author is skeptical, and would much prefer deep fried kale chips.