Kale

Kale arrived in the United States in the 17th century, although it has only recently gained popularity

Varieties: there are many varieties of kale, each with a distinctive flavor and color (green, white, purple, or bluish green)

Related: broccoli, brussel sprouts, collards

Harvest season in the LV: must be harvested after the first frost

Growing conditions: kale can be planted anytime from early spring to early summer, they need well-drained, light soil

Pollination: will grow by themselves when planted from seed

Cooking/Preparation required: can be cooked, made into chips, added to salads, used in sandwiches, eaten raw

Fertilizers or pesticides: with good growing conditions, no fertilizers or pesticides are needed; however, kale is on the “Dirty Dozen +” list (veggies to avoid because of their pesticide load

Nutrition & Health: many antioxidants, vitamins A & K;  can help fight against cancer, contains lutein (helps keep vision healthy), boosts heart health and reduces chances of diabetes

NOTE:

Nutrient content can vary greatly depending on soil conditions, with organic methods and a soil rich in organic matter generally producing the best results.

 

‘Dirty Dozen’ or ‘Clean Fifteen’ lists do not necessarily apply to produce grown on local farms — you need to check with the farmer to determine if and when any fertilizers or pesticides were applied.