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
    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.