by Tara Laidlaw, Farm Director

The Low Down on Kale

This week I’d like to introduce one of my all-time favorite vegetables: kale. Kale is a delicious winter green that’s packed with nutritional value: it contains loads of fiber, calcium, Vitamin A, Vitamin C, and Vitamin K, along with antioxidants. Unlike many vegetables, it grows better the in cooler weather of fall and winter than in the long hot days of summer, and it actually tastes better after the temperature dips below freezing! That’s because the plant forms a natural antifreeze, made of sugars, to protect the leaves from freezing and dying. Kale is so hardy that it can continue to grow right through a layer of snow! Right now, kale is the only thing we’re still harvesting from the outdoors portion of the farm.

If you’re interested in adding some fresh kale to your winter diet, you should try this recipe to make kale chips, which are a delicious and healthy alternative to potato chips. You’ll be able to find kale at your local farmers’ market, or in some grocery stores such as Trader Joe’s.

Kale contains fiber, calcium, Vitamin A, Vitamin C, Vitamin K and antioxidants

Kale Chips 

1 bunch (about ¼ lb) kale, stemmed and roughly chopped

1 tablespoon olive oil

1 teaspoon salt

 Preheat the oven to 350F. Toss the kale with the olive oil and salt, spread it in a single layer across a baking sheet, and bake for 5-10 minutes. Keep a close eye on the kale as it bakes… you want it to be crispy, not burned. Enjoy!