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Kale

CSA Crop List

Kale

OSGF

Plant Family: Brassicaceae

Latin Name: Brassica oleracea

Varieties We Grow: Winterbor, Black Magic, Lacinato, Red Russian, White Russian

Storage: Store in the refrigerator for 10 days in an airtight container/bag. 

At the BCCF, we grow a few different types of kale, including Lacinato (also known as Tuscan, Dinosaur, or Italian kale), Red and White Russian and Green Curly. Red Russian kale is an heirloom variety that originated in Siberia prior to 1885. Its jagged green leaves are lined with bright purple and lavender-colored stems and veins and are tender and sweet in taste. Lacinato kale is a variety of kale with a history in Italy that traces back a few hundred years. Compared to the Red Russian Kale, Lacinato kale has slightly smaller, more narrow leaves with a dark bluish-green color. The leaves have a bumpy texture and are typically a little sweeter and more delicate than its curly kale cousin. Green Curly kale, which is perhaps the most commonly found kale in supermarkets, has a more fibrous texture than Russian and Lacinato kale. This bright green kale has beautifully curly leaves that have a gentle earthy and sweet flavor. 

Kale can be consumed raw (try it in a smoothie or juice!) or cooked (steamed/braised/sauteed) and added to main courses and side dishes. When eating kale raw in a salad, it is best to massage the kale with oil and an acid (like lemon or apple cider vinegar) for a few minutes with your hands to soften the leaves and remove any bitterness. We suggest peeling all of your leaf away from the thick middle stems as they can be quite fibrous and tough while cooking. Two delicious Italian dishes that feature kale (specifically Lacinato) are Minestrone (a thick Italian vegetable soup with pasta or rice) and Ribollita (a famous, hearty Tuscan bread soup). Lacinato kale also works as a great substitute to Romaine lettuce in a Caesar salad. Try using any variety of kale to make crispy kale chips!