Produce Briefs...
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
Kale is a non-heading, leafy form of wild cabbage that comes in a range of shapes, sizes, and colors, such as blue-green, yellow-green, white, red, or purple. Different cultivars are classified by differences in their stem length and their leaf structure, as some are flat and others are frilly. The standard Kale we usually find in the grocery store is pale to deep green with large, ruffle-edged leaves and long stems. It is hardy and fibrous when fully mature, and tender enough to be used as a raw salad green when young. The pale green stems are tough and typically removed, while the tightly curled leaves are chewy yet succulent. Depending on the variety, Kale can sometimes be spicy, other times a bit sweet, and usually slightly bitter. In general, Kale offers an earthy flavor with a nutty sweetness that is accentuated when cooked.
Kale is available year-round with a peak season in winter.
Kale is a member of the Mustard family, also called the Cabbage family. It’s a variety of Brassica oleracea known as acephala, meaning “without a head”, and is essentially a form of primitive cabbage. Over the last few thousand years, this one plant – wild cabbage, also called wild mustard plant – was selectively bred based on specific morphologic traits in order to create entirely different crops: Kale, head cabbage, cauliflower, broccoli, Brussels sprouts, and kohlrabi. Kale was produced from selections of wild cabbage plants with larger leaves, and today there are many unique Kale cultivars including Scottish curly Kale, the most commonly found variety, Black Kale, an Italian variety known for the dinosaur-like scales on its leaves, and Siberian Kale, known to be one of the most cold hardy. However, it is important to note that Siberian Kale is actually a different species than most other varieties that are derived from Brassica oleracea. Instead, Siberian Kale is classified as Brassica napus, which is still in the same family, although it is more closely related to rutabagas than other Kales.
Kale is rich in antioxidants, and packed with vitamins A, E, K, and B, especially folate. It has a fair amount of protein and iron, and has more vitamin C than other leafy greens. It’s also high in fiber, and has more calcium, gram for gram, than a cup of milk. Researchers have even found that the phytochemicals in Kale may inhibit cancer cell growth. It is important to note that you shouldn’t overdo it with raw Kale because, like other cruciferous vegetables, it contains small amounts of substances that can affect the function of our thyroid gland. These substances become inactive with cooking, so if you have existing thyroid problems, then it’s safest to stick to cooked Kale. Most of us are fine if we stick to modest amounts of raw Kale, such as a handful, even on a daily basis.
Considering its many forms and stages of harvest, Kale is an incredibly versatile green in the kitchen, and can be used raw or cooked. Young Kale leaves add an earthy flavor to raw salad green mixes, and fully mature Kale is one of the few leafy greens that doesn’t shrink much when it’s cooked. It’s great sautéed, roasted, stewed, and even baked into Kale chips. Just be careful not to over-cook it, as it can develop a more bitter taste. Kale is also often added raw to smoothies, juices, and salads. To prep Kale for use, whether raw or cooked, first remove the tough and fibrous stems. A quick and dirty way to do it is to hold the stem in one hand and strip leaves along the stem away from you. You can also cut the leaves into thin, confetti-like ribbons. A quick massage can help the process of breaking up the cellulose structure of Kale. You can drizzle it with olive oil, salt, and lemon juice, and rub the leaves together in your hands to get a slightly sweeter, much silkier Kale. This leafy green pairs well with garlic, onion, sesame, soy sauce, ginger, smoked or roasted meats, potatoes, grains, oregano, thyme, red pepper, cream, Parmesan cheese, and more. To store Kale, wrap the leaves in a loose bundle with a paper towel or a thin cotton kitchen towel, place them in a large, sealable bag, and refrigerate in the crisper drawer for up to a week.
The name “Kale” is a Scottish word derived from “coles” or “caulis”, terms used by the Greeks and Romans in reference to the whole cabbage-like group of plants. In Scotland, Kale is such an important part of their traditional diet that the word became synonymous with “food” in some Scottish dialects. For example, to be "off one's kale" is to feel too ill to eat.
Kale is one of the oldest forms of cabbage, native to the eastern Mediterranean or Asia Minor. It has been in cultivation for so long, dating back over 2000 years, and has been so spread across prehistoric traders and migrating tribes, that it’s hard to pinpoint the exact region of origin. Ancient Greeks and Romans grew both curly-leafed and flat-leafed varieties by the fourth century BCE, and these forms, which were referred to by the Romans as sabellian Kale, are considered to be the ancestors of modern Kale varieties. By the Middle Ages, Kale had spread through Europe and Asia, and was one of the most widely eaten green vegetables throughout Europe. While many believe English settlers brought Kale with them to the New World as early as the 17th century, it was David Fairchild, agricultural explorer for the USDA in the late 19th and early 20th centuries, who was specifically credited with introducing American farmers to Kale, along with mangoes, avocados, dates, nectarines, soybeans, and pistachios. Kale is very easy to grow, and it can handle cold temperatures. In fact, a good fall frost or mild, cool winter can actually impart a high sugar content and fine flavor into the Kale plant.
Restaurants currently purchasing this product as an ingredient for their menu.
the other 92...
Recipes that include Kale. One
is
easiest, three is harder.
People have shared Kale using the Specialty Produce app for iPhone and Android.
| Food Buzz: History of Kale | Listen |
Description/Taste
Kale is a non-heading, leafy form of wild cabbage that comes in a range of shapes, sizes, and colors, such as blue-green, yellow-green, white, red, or purple. Different cultivars are classified by differences in their stem length and their leaf structure, as some are flat and others are frilly. The standard Kale we usually find in the grocery store is pale to deep green with large, ruffle-edged leaves and long stems. It is hardy and fibrous when fully mature, and tender enough to be used as a raw salad green when young. The pale green stems are tough and typically removed, while the tightly curled leaves are chewy yet succulent. Depending on the variety, Kale can sometimes be spicy, other times a bit sweet, and usually slightly bitter. In general, Kale offers an earthy flavor with a nutty sweetness that is accentuated when cooked.
Seasons/Availability
Kale is available year-round with a peak season in winter.
Current Facts
Kale is a member of the Mustard family, also called the Cabbage family. It’s a variety of Brassica oleracea known as acephala, meaning “without a head”, and is essentially a form of primitive cabbage. Over the last few thousand years, this one plant – wild cabbage, also called wild mustard plant – was selectively bred based on specific morphologic traits in order to create entirely different crops: Kale, head cabbage, cauliflower, broccoli, Brussels sprouts, and kohlrabi. Kale was produced from selections of wild cabbage plants with larger leaves, and today there are many unique Kale cultivars including Scottish curly Kale, the most commonly found variety, Black Kale, an Italian variety known for the dinosaur-like scales on its leaves, and Siberian Kale, known to be one of the most cold hardy. However, it is important to note that Siberian Kale is actually a different species than most other varieties that are derived from Brassica oleracea. Instead, Siberian Kale is classified as Brassica napus, which is still in the same family, although it is more closely related to rutabagas than other Kales.
Nutritional Value
Kale is rich in antioxidants, and packed with vitamins A, E, K, and B, especially folate. It has a fair amount of protein and iron, and has more vitamin C than other leafy greens. It’s also high in fiber, and has more calcium, gram for gram, than a cup of milk. Researchers have even found that the phytochemicals in Kale may inhibit cancer cell growth. It is important to note that you shouldn’t overdo it with raw Kale because, like other cruciferous vegetables, it contains small amounts of substances that can affect the function of our thyroid gland. These substances become inactive with cooking, so if you have existing thyroid problems, then it’s safest to stick to cooked Kale. Most of us are fine if we stick to modest amounts of raw Kale, such as a handful, even on a daily basis.
Applications
Considering its many forms and stages of harvest, Kale is an incredibly versatile green in the kitchen, and can be used raw or cooked. Young Kale leaves add an earthy flavor to raw salad green mixes, and fully mature Kale is one of the few leafy greens that doesn’t shrink much when it’s cooked. It’s great sautéed, roasted, stewed, and even baked into Kale chips. Just be careful not to over-cook it, as it can develop a more bitter taste. Kale is also often added raw to smoothies, juices, and salads. To prep Kale for use, whether raw or cooked, first remove the tough and fibrous stems. A quick and dirty way to do it is to hold the stem in one hand and strip leaves along the stem away from you. You can also cut the leaves into thin, confetti-like ribbons. A quick massage can help the process of breaking up the cellulose structure of Kale. You can drizzle it with olive oil, salt, and lemon juice, and rub the leaves together in your hands to get a slightly sweeter, much silkier Kale. This leafy green pairs well with garlic, onion, sesame, soy sauce, ginger, smoked or roasted meats, potatoes, grains, oregano, thyme, red pepper, cream, Parmesan cheese, and more. To store Kale, wrap the leaves in a loose bundle with a paper towel or a thin cotton kitchen towel, place them in a large, sealable bag, and refrigerate in the crisper drawer for up to a week.
Ethnic/Cultural Info
The name “Kale” is a Scottish word derived from “coles” or “caulis”, terms used by the Greeks and Romans in reference to the whole cabbage-like group of plants. In Scotland, Kale is such an important part of their traditional diet that the word became synonymous with “food” in some Scottish dialects. For example, to be "off one's kale" is to feel too ill to eat.
Geography/History
Kale is one of the oldest forms of cabbage, native to the eastern Mediterranean or Asia Minor. It has been in cultivation for so long, dating back over 2000 years, and has been so spread across prehistoric traders and migrating tribes, that it’s hard to pinpoint the exact region of origin. Ancient Greeks and Romans grew both curly-leafed and flat-leafed varieties by the fourth century BCE, and these forms, which were referred to by the Romans as sabellian Kale, are considered to be the ancestors of modern Kale varieties. By the Middle Ages, Kale had spread through Europe and Asia, and was one of the most widely eaten green vegetables throughout Europe. While many believe English settlers brought Kale with them to the New World as early as the 17th century, it was David Fairchild, agricultural explorer for the USDA in the late 19th and early 20th centuries, who was specifically credited with introducing American farmers to Kale, along with mangoes, avocados, dates, nectarines, soybeans, and pistachios. Kale is very easy to grow, and it can handle cold temperatures. In fact, a good fall frost or mild, cool winter can actually impart a high sugar content and fine flavor into the Kale plant.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Brigantine Pt Loma | San Diego CA | 619-224-2871 |
| Cardellino | San Diego CA | 619-722-3398 |
| Cow by Bear | San Diego CA | 415-565-9989 |
| Food of Joy | San Diego CA | 858-531-6616 |
| Brigantine Del Mar | Del Mar CA | 858-481-1166 |
| The Country Club Of Rancho Bernardo | San Diego CA | 858-451-9100 |
| Continental Catering Inc | La Mesa CA | 907-738-9264 |
| Cross Roots | San Diego CA | 858-245-1678 |
| Five Oceans Fish Market | San Diego CA | 858-261-1796 |
| The Glen at Scripps Ranch | San Diego CA | 858-444-8500 |
| Lean and Green La Jolla 2020 | La Jolla CA | 858-459-5326 |
| Ketch Grill and Taps | San Diego CA | 858-268-1030 |
| Nolita Hall | San Diego CA | 619-618-8820 |
| Miho | San Diego CA | 619-365-5655 |
| Brigantine Escondido | Escondido CA | 760-743-4718 |
| Glenbrook Health Center | Carlsbad CA | 760-704-1000 |
| Communal Coffee - Oceanside | Oceanside CA | 619-920-7887 |
| Roots Craft Juice | Oceanside CA | 760-708-8859 |
| Pokewan (Del Mar) | San Diego CA | 858-847-2881 |
| Extraordinary Desserts Union St. | San Diego CA | 619-294-7001 |
| Yummy Sushi | Coronado CA | 619-435-2771 |
| Uncle Italian | San Diego CA | 619-629-0676 |
| La Jolla Country Club | San Diego CA | 858-454-9601 |
| Crust Pizzeria Solana Beach | Solana Beach CA | 858-212-8751 |
| Himitsu | La Jolla CA | 858-345-0220 |
| Bol | San Diego CA | 760-500-0616 |
| Meraki Cafe | San Diego CA | 415-819-2175 |
| Trattoria I Trulli | Encinitas CA | 760-277-9826 |
| Bishop School | San Diego CA | 858-459-4021 x212 |
| UCSD Food & Nutrition Department La Jolla | San Diego CA | 808-868-8639 |
| Bantams Roost Public House | Carlsbad CA | 858-245-7166 |
| Project Wildlife | San Diego CA | 619-295-3172 |
| Il Dandy | San Diego CA | 609-373-5917 |
| Pacific Regent La Jolla | San Diego CA | 858-597-8008 |
| Mesa College | San Diego CA | 619-388-2240 |
| Rubicon Deli India Street | San Diego CA | 619-200-4201 |
| Great Maple La Jolla UTC | San Diego CA | 858-886-7403 |
| Blue Ocean La Jolla | La Jolla CA | 858-999-4073 |
| InterContinental Banquet Kitchen | San Diego CA | 619-501-9400 |
| Maxota Raw | San Diego CA | 201-615-1727 |
| The Clean & Colorful Kitchen | San Diego CA | 858-775-9005 |
| Marriott Courtyard Mission Valley | San Diego CA | 619-291-5270 |
| Our Green Affair | San Diego CA | 858-337-9196 |
| Aussie Yacht Services | San Diego CA | 858-740-1987 |
| Mavericks Beach Club | San Diego CA | 858-999-0348 |
| Cevascos | Del Mar CA | 858-880-8105 |
| Urbana Mexican Gastronomy | San Diego CA | 949-413-3352 |
| Tavern at the Beach | San Diego CA | 858-272-6066 |
| Harumama Carlsbad | Carlsbad CA | 858-999-4073 |
| The Greenspot Salad Co. | San Diego CA | 858-587-2585 |
| Cucina Sorella | San Diego CA | 858-232-7808 |
| Vineyard Gourmet Catering | Temecula CA | 951-858-1585 |
| The Greenspot Salad-4sRanch | San Diego CA | 619-865-0386 |
| Gravity Heights Restaurant and Brewery | San Diego CA | 858-551-5105 |
| Rancho Valencia | Del Mar CA | 858-756-1123 |
| Madison | San Diego CA | 619-822-3465 |
| Cutwater Spirits | San Diego CA | 619-672-3848 |
| Kensington Cafe | San Diego CA | 619-684-0044 |
| Vitality Tap - 1St Ave | San Diego CA | 619-237-7625 |
| Ki's Kitchen Commissary | VISTA CA | 760-777-0700 |
| The Greenspot Salad- MV | San Diego CA | 619-230-5946 |
| InterContinental San Diego | San Diego CA | 619-501-9400 |
| Home Kitchen Culture | San Diego CA | 619-302-7655 |
| Artifact at Mingei | San Diego CA | 619-846-2164 |
| Brigantine La Mesa | La Mesa CA | 619-465-1935 |
| Cucina Enoteca | Del Mar CA | 619-239-2222 |
| The Plot | Oceanside CA | 422-266-8200 |
| Bea Green Cold Pressed Juice | Alpine CA | 619-398-6295 |
| Convention Center Shell | San Diego CA | 619-295-3172 |
| Farmer and The Seahorse 2020 | San Diego CA | 619-302-3682 |
| Harumama Teriyaki & Bao | Carlsbad CA | 760-637-5737 |
| Harumama | San Diego CA | 619-269-7122 |
| Brigantine Coronado | Coronado CA | 619-435-4166 |
| Waters Catering | San Diego CA | 619-276-8803 x4 |
| Portside Pier (Brigantine) | San Diego CA | 858-268-1030 |
| Hotel La Jolla & CUSP -CLK | La Jolla CA | 858-459-0261 |
| Barrel Republic Escondido | Escondido CA | 760-795-0006 |
| Stake Chophouse & Bar | Coronado CA | 619-522-0077 |
| Kitchens For Good | San Diego CA | 619-450-4040 |
| Hotel Palomar-Salt Box | San Diego CA | 619-515-3003 |
| Carte Hotel | San Diego CA | 619-365-1858 |
| Waverly | Cardiff CA | 619-244-0416 |
| La Costa Glen South | Carlsbad CA | 760-704-1000 |
| Mission Bay Yacht Club | San Diego CA | 858-488-0501 x14 |
| KI's | Encinitas CA | 760-586-8289 |
| The Roxy Encinitas | Encinitas CA | 760-230-2899 |
| The Trails | San Diego CA | 619-581-5331 |
| Common Stock | San Diego CA | 805-638-8367 |
| Kettner Exchange | San Diego CA | 909-915-9877 |
| Marys Gourmet Salads | La Jolla CA | 858-925-4690 |
| Crust Pizzeria Carlsbad 2019 | Carlsbad CA | 760-944-1111 |
| Peohes | Coronado CA | 619-437-4474 |
| Great Maple Hillcrest | San Diego CA | 619-255-2282 |
| Bernardo Heights Country Club | San Diego CA | 858-487-4022 |
| Dylan's Pet Food | San Diego CA | 732-233-1606 |
| Zinque | San Diego CA | 559-281-2485 |
| Luce | San Diego CA | 619-275-2094 |
| La Dona | San Diego CA | 858-352-8134 |
| Trust Restaurant | San Diego CA | 609-780-7572 |
| Local Greens | Solana Beach CA | 858-504-0332 |
| UCSD Food & Nutrition Department Hillcrest | San Diego CA | 619-380-9840 |
| Crown Point Catering | San Diego CA | 619-223-1211 |
| Paradise Point Resort Barefoot | San Diego CA | 858-490-6363 |
| Open Gym-Craft Meals | San Diego CA | 619-865-3024 |
| Working Class | San Diego CA | 858-226-6923 |
| Brigantine Poway | Poway CA | 858-486-3066 |
| Communal Coffee | San Diego CA | 619-305-9525 |
| Wormwood | San Diego CA | 619-573-0289 |
| Seasalt | Del Mar CA | 858-755-7100 |
| Local Greens Liberty Station | San Diego CA | 619-487-9346 |
| Rubicon Deli-UTC | San Diego CA | 619-200-4201 |
| Green Acres Campus 2020 | San Diego CA | 858-450-9907 |
Recipe Ideas
Recipes that include Kale. One
is
easiest, three is harder.Recently Shared
People have shared Kale using the Specialty Produce app for iPhone and Android.
Produce Sharing allows you to share your produce discoveries with your neighbors and the world! Is your market carrying green dragon apples? Is a chef doing things with shaved fennel that are out of this world? Pinpoint your location annonymously through the Specialty Produce App and let others know about unique flavors that are around them.
|
Del Mar Farmers Market
Antonio & Guillermo Farm
Near Del Mar, California, United StatesRiverside, CA 951-454-6476 About 104 days ago, 8/21/21 
Specialty Produce
Near San Diego, California, United StatesAbout 567 days ago, 5/15/20 Sharer's comments : Come get it fresh! 
Medellín Colombia
Finca La Bonita
Near Medellin, Antioquia, ColombiaSanta Elena Medellin Antioquia 574-291-8949 About 625 days ago, 3/18/20 Sharer's comments : Perfectas para ensaladas o incluso para cocinar con frijoles! 
Finca la Bonita
Finca La Bonita
Near Medellin, Antioquia, ColombiaSanta Elena About 645 days ago, 2/27/20 Sharer's comments : Outside Medellin far into the mountains lives a beautiful artist with garden.. |
