Lacinato (Dinosaur) Kale Selection Information | Nutritional Information | Tips & Trivia
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Kale greens are used as you would cooked spinach or used as a garnish. Young kale is tender enough to use raw in salads
Also known as borecole, good-quality red and green kale will have dark-colored leaves with crisp, rough edges.
Avoid greens with leaves that are wilted, yellowing or have dark green patches of slime on parts of the leaves.
Always store lettuce, cabbage, etc in the refrigerator.
To prolong storage life, cut the stem end and soak in warm water for 2-3 minutes before storing in your refrigerator.
In general, vegetables will not ripen further after harvest.
Blanching, steaming and stir-frying are all good cooking methods for kale. It cooks a little slower than spinach. Look also for easy & delicious recipes for baked kale chips
Don't throw away lettuce, greens, celery, etc that has been in your refrigerator a little too long and gone limp. Revive most leafy vegetables by cutting a small amount from the stem-end, soaking in warm (100 degree) water for 5 minutes, drain and refrige
Kale, a crinlky-leafed, non-heading cabbage, is one of the earliest members of the cabbage family to be cultivated. It was known to the ancients and it came to America with European settlers.
Once called borecole, the word kale was bestowed by the Scots who are the champion kale consumers.
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