SPECIAL ALERT!! Kale - Curly Green **Our Farm - Chemical Free** @ $1 bunch!!
On our farm, we grow 3 varieties from the Kale family - Purple and Green Curly Kale and another that goes by several names, Tuscan Cabbage, Black Cabbage, Dinosaur Kale or Tuscan Kale. We harvest every morning only picking what is needed and donning the gumboots again, only if we need to harvest some more later in the day! It is just as fresh as if you were to grow it in your own back yard! You will find that the leaves are sweeter in winter and spring, after the frosts but...
...it is available from the farm year round.
What do you do with kale?
If you aren’t too sure, try the Tuscan variety first, as it is generally sweeter than it’s curly cousin, and is subtle in taste. A great all-rounder, it can be used in stirfries, salads, soup, steamed or as a replacement for spinach, cabbage and silverbeet. Try baking the leaves for a tasty snack or a side for dinner! Have you heard of green juices or smoothies? Well, kale is an essential! Start off simple by combining a few leaves of kale with apples, pears, ginger and lemon. Great for detoxing! To keep the nutrient levels high, we suggest steaming for 4-5 minutes.
Why is it so good for you?
It is a fantastic vegetable that is full of vitamins!! Kale is very high in beta carotene, vitamin K, vitamin C, and rich in calcium. Kale is a source of two carotenoids, beta and lutein andzeaxanthin. Kale, as with broccoli and other brassicas, contains sulforaphane (particularly when chopped or minced), a chemical with potent anti-cancer properties. Boiling decreases the level of sulforaphane; however, steaming, microwaving, or stirfrying does not result in significant loss. Along with other brassica vegetables, kale is also a source of indole-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells. Kale has been found to contain a group of resins known as bile acid sequestrants, which have been shown to lower cholesterol and decrease absorption of dietary fat. Steaming significantly increases these bile acid binding properties.