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Ramps
The wild ramp, AKA wild leek, botanical name Allium tricoccum, is a flowering perennial plant that grows in clusters. It is a member of the Allium family along with onions and leeks
Calamondin Limes
The Calamondin lime is a cross between a sour, loose skinned mandarin and a kumquat, therefore technically making it an orangequat.
Salanova® Lettuces
Salanova® lettuce is a full-sized variety developed for the baby lettuce market. Botanically these varieties are scientifically known as Lactuca sativa.
Podcast
White kale is a short compact plant that produces contrasting white midribs within its frilly green leaves. The central leaves of the plant’s rosette become completely white when fully mature, giving it a "flower-like" look. White kale is rather strong flavored with a chewy texture. Its taste is reminiscent of cabbage with a robust earthy finish. Once cooked, White kale’s texture softens and its flavor becomes sweet and nutty.
White kale is available year-round with peak season during winter.
White kale is a variety of Brassica oleracea that is generally grown for its ornamental value, but is entirely edible and shouldn’t be overlooked for an option in the kitchen as well. There are four types of kale in the species, including: Scotch, Siberian/Russian, Collards and Lacinato or Black. Most ornamental kales are a descendant of Scotch kale, White kale being one with a unique flower-like appearance.
White kale is an excellent source of folic acid, calcium, iron and vitamins A and C.
White kale may be used similarly to other green varieties, but it is prized for its floral-like appeal as a raw garnish. When harvested young, the tender bicolored leaves are an attractive addition to mixed green salads. They are great carriers for peanuts, almonds, tamari, chiles and other Asian ingredients like sesame oil and ginger. The fully mature leaves may be steamed, braised, stewed, fried, sautéed, and even baked like a chip. They are great in hardy soups which contain smoked meats, potatoes, beans or barley. Other flavor affinities include, bay leaf, oregano, thyme, red pepper flake, nutmeg, shallots, onion, tomato, sweet potatoes, cheddar cheese, Parmesan, cream, roasted meats, chorizo sausage, pancetta and chicken.
It should be noted that the roots of some kale varieties, such as White kale, are poisonous.
White kale can be grown in most any temperate climate, and thrives in the cooler temperatures of late fall and early winter, when its color saturation can reach its peak. White kale generally matures about sixty-two days after planting. The central leaves begin to lose their chlorophyll as cool weather approaches and nighttime temperatures drop below fifty degrees Fahrenheit. The resulting bicolored kale rosette usually takes two to four weeks to develop their whitest white.
Restaurants currently purchasing this product as an ingredient for their menu.
| Food Buzz: History of Kale | Listen |
Description/Taste
White kale is a short compact plant that produces contrasting white midribs within its frilly green leaves. The central leaves of the plant’s rosette become completely white when fully mature, giving it a "flower-like" look. White kale is rather strong flavored with a chewy texture. Its taste is reminiscent of cabbage with a robust earthy finish. Once cooked, White kale’s texture softens and its flavor becomes sweet and nutty.
Seasons/Availability
White kale is available year-round with peak season during winter.
Current Facts
White kale is a variety of Brassica oleracea that is generally grown for its ornamental value, but is entirely edible and shouldn’t be overlooked for an option in the kitchen as well. There are four types of kale in the species, including: Scotch, Siberian/Russian, Collards and Lacinato or Black. Most ornamental kales are a descendant of Scotch kale, White kale being one with a unique flower-like appearance.
Nutritional Value
White kale is an excellent source of folic acid, calcium, iron and vitamins A and C.
Applications
White kale may be used similarly to other green varieties, but it is prized for its floral-like appeal as a raw garnish. When harvested young, the tender bicolored leaves are an attractive addition to mixed green salads. They are great carriers for peanuts, almonds, tamari, chiles and other Asian ingredients like sesame oil and ginger. The fully mature leaves may be steamed, braised, stewed, fried, sautéed, and even baked like a chip. They are great in hardy soups which contain smoked meats, potatoes, beans or barley. Other flavor affinities include, bay leaf, oregano, thyme, red pepper flake, nutmeg, shallots, onion, tomato, sweet potatoes, cheddar cheese, Parmesan, cream, roasted meats, chorizo sausage, pancetta and chicken.
Ethnic/Cultural Info
It should be noted that the roots of some kale varieties, such as White kale, are poisonous.
Geography/History
White kale can be grown in most any temperate climate, and thrives in the cooler temperatures of late fall and early winter, when its color saturation can reach its peak. White kale generally matures about sixty-two days after planting. The central leaves begin to lose their chlorophyll as cool weather approaches and nighttime temperatures drop below fifty degrees Fahrenheit. The resulting bicolored kale rosette usually takes two to four weeks to develop their whitest white.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Point Loma Seafood | San Diego CA | 619-223-1109 |
| Bread & Cie Café | San Diego CA |
