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,
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
Lacinato ('Dinosaur') -A
customer favourite, thin savoy leaf. Italian
heirloom that dates back to the eighteenth
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
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
No. Just use them fresh
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.