Produce Briefs...
Calamondin Limes
The Calamondin lime, scientific name, X Citrofortunella mitis & Citrus microcarpa, is also known as the lime orange, Chinese orange or Calamondin orange.
Salanova® Lettuces
Salanova® lettuce is a full-sized variety developed for the baby lettuce market. Botanically these varieties are scientifically known as Lactuca sativa.
Pinkglow™ Pineapple
Pinkglow™ pineapples are small to medium fruits with an oval to cylindrical shape.
Kale
Inventory, 24 ct : 50.33
This item was last sold on : 05/24/22
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 87...
Recipes that include Kale. One
is easiest, three is harder.
Someone shared Kale using the Specialty Produce app for iPhone and Android.
| Food Buzz: History of Kale |
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.
| Harumama | San Diego CA | 619-269-7122 |
| Common Stock | San Diego CA | 805-638-8367 |
| Portside Pier (Brigantine) | San Diego CA | 858-268-1030 |
| Brigantine Escondido | Escondido CA | 760-743-4718 |
| Dan Gonzales Inc. | San Diego CA | 858-922-0522 |
| Pacific Regent La Jolla | San Diego CA | 858-597-8008 |
| Artifact at Mingei | San Diego CA | 619-846-2164 |
| Siesel's Meats | San Diego CA | 619-275-1234 |
| Rancho Valencia | Del Mar CA | 858-756-1123 |
| Maxota Raw | San Diego CA | 201-615-1727 |
| Word of Mouth Kitchen | San Diego CA | 858-705-3752 |
| Catalina Resources | San Diego CA | 619-297-9797 |
| Barrel Republic Carlsbad | Carlsbad CA | 619-204-5945 |
| Craft and Commerce (Sekscobra Inc.) | San Diego CA | 619-962-5935 |
| Flying Pig Pub & Kitchen | Oceanside CA | 619-990-0158 |
| Harvest Kitchen | Vista CA | 619-709-0938 |
| Dylan's Pet Food | San Diego CA | 732-233-1606 |
| Pizza Kaiju LLC | San Diego CA | 619-240-2716 |
| Crust Pizzeria Carlsbad 2019 | Carlsbad CA | 760-944-1111 |
| Bol | San Diego CA | 760-500-0616 |
| The Guild Hotel | San Diego CA | 858-373-3184 |
| Vineyard Gourmet Catering | Temecula CA | 951-858-1585 |
| The Glen at Scripps Ranch | San Diego CA | 858-444-8500 |
| InterContinental Banquet Kitchen | San Diego CA | 619-501-9400 |
| Cross Roots | San Diego CA | 858-245-1678 |
| Brigantine Poway | Poway CA | 858-486-3066 |
| Saiko Sushi-Coronado | Coronado CA | 619-435-0868 |
| Food of Joy | San Diego CA | 858-531-6616 |
| Shake and Muddle | Chula Vista CA | 619-816-5429 |
| Alila Marea Beach Resort (Banquets) | Encinitas CA | 805-539-9719 |
| Project Wildlife | San Diego CA | 619-295-3172 |
| Rubicon Deli India Street | San Diego CA | 619-200-4201 |
| Il Sogno Italiano | San Diego CA | 619-380-2652 |
| The Field Irish Pub & Restaurant | San Diego CA | 619-232-9840 |
| Harumama Teriyaki & Bao | Carlsbad CA | 760-637-5737 |
| La Costa Glen South | Carlsbad CA | 760-704-1000 |
| Madison | San Diego CA | 619-822-3465 |
| Tavern at the Beach | San Diego CA | 858-272-6066 |
| Golden Door | San Marcos CA | 760-761-4142 |
| St. Paul's Senior Services | San Diego CA | 619-239-6900 |
| Chateau La Jolla | San Diego CA | 858-459-4451 |
| Brigantine Del Mar | Del Mar CA | 858-481-1166 |
| Peace Pies | San Diego CA | 619-618-6960 |
| Oyster and Pearl Bar Restaurant | La Mesa CA | 619-303-8118 |
| Zinque | San Diego CA | 559-281-2485 |
| Trust Restaurant | San Diego CA | 609-780-7572 |
| Panama 66 | San Diego CA | 619-206-6352 |
| Trattoria I Trulli | Encinitas CA | 760-277-9826 |
| Great Maple Hillcrest | San Diego CA | 619-255-2282 |
| Communal Coffee - Oceanside | Oceanside CA | 619-920-7887 |
| Roots Craft Juice | Oceanside CA | 760-708-8859 |
| Verbena Kitchen LLC | San Diego CA | 609-458-1672 |
| Communal Coffee | San Diego CA | 619-305-9525 |
| Local Greens Liberty Station | San Diego CA | 619-487-9346 |
| Marys Gourmet Salads | La Jolla CA | 858-925-4690 |
| Counterpoint | San Diego CA | 619-564-6722 |
| C 2 C | San Diego CA | 619-972-9345 |
| Matt Johnson | San Diego CA | 619-295-3172 |
| Haidilao Hot Pot San Diego Inc. | San Diego CA | 510-861-7657 |
| Waverly | Cardiff CA | 619-244-0416 |
| UCSD Food & Nutrition Department Hillcrest | San Diego CA | 619-380-9840 |
| Bishop School | San Diego CA | 858-459-4021 x212 |
| Great Maple La Jolla UTC | San Diego CA | 858-886-7403 |
| Local Greens | Solana Beach CA | 858-504-0332 |
| UCSD Food & Nutrition Department La Jolla | San Diego CA | 858-761-1269 |
| Wolfies Carousel | San Diego CA | 909-477-1291 |
| Harumama Noodles & Buns (Encinitas) | Encinitas CA | 858-886-9909 |
| Don Pietro | San Diego CA | 619-255-7205 |
| Farmer and The Seahorse 2020 | San Diego CA | 619-302-3682 |
| The Roxy Encinitas | Encinitas CA | 760-230-2899 |
| Yummy Sushi | Coronado CA | 619-435-2771 |
| Tender Greens-Broadway | San Diego CA | 619-807-1394 |
| Brigantine La Mesa | La Mesa CA | 619-465-1935 |
| Campfire Bar | Carlsbad CA | 858-231-0862 |
| Extraordinary Desserts Union St. | San Diego CA | 619-294-7001 |
| Sorority Cuisine - SAE | San Diego CA | 310-402-6195 |
| Monarch School | San Diego CA | 619-651-6604 |
| Ki's Kitchen Commissary | VISTA CA | 760-777-0700 |
| Bantams Roost Public House | Carlsbad CA | 858-245-7166 |
| Kettner Exchange | San Diego CA | 909-915-9877 |
| InterContinental Vistal Kitchen | San Diego CA | 619-501-9400 |
| Our Green Affair | San Diego CA | 858-337-9196 |
| Barrel Republic Escondido | Escondido CA | 760-795-0006 |
| Continental Catering Inc | La Mesa CA | 907-738-9264 |
| Gravity Heights Restaurant and Brewery | San Diego CA | 858-551-5105 |
| Barrio Star | San Diego CA | 619-501-7827 |
| Pokewan (Del Mar) | San Diego CA | 858-847-2881 |
| The Plot | Oceanside CA | 422-266-8200 |
| Vitality Tap - 1St Ave | San Diego CA | 619-237-7625 |
| Lauberge Del Mar | Del Mar CA | 858-259-1515 |
| Convention Center Shell | San Diego CA | 619-954-3063 |
| Hilton Mission Valley | San Diego CA | 619-543-9000 |
| Nate's Garden Grill | San Diego CA | 619-607-0117 |
| The Clean & Colorful Kitchen | San Diego CA | 858-775-9005 |
| Birds Eye - Prep Kitchen | San Diego CA | 619-780-0974 |
| Rubicon Deli-UTC | San Diego CA | 858-877-9911 |
| Snooze H.C, LLC | San Diego CA | 619-500-3344 |
| Blue Ocean La Jolla | La Jolla CA | 858-999-4073 |
| Brigantine Pt Loma | San Diego CA | 619-224-2871 |
| Mavericks Beach Club | San Diego CA | 858-999-0348 |
| Ketch Grill and Taps | San Diego CA | 858-268-1030 |
| Markey Limited | Buntingford Hertfordshire | 619-719-6924 |
| US Grant Hotel Grill | San Diego CA | 619-232-3121 |
| Himitsu | La Jolla CA | 858-345-0220 |
| The Shores | La Jolla CA | 858-459-8271 |
| Kensington Cafe | San Diego CA | 619-684-0044 |
| La Costa Glen North | Carlsbad CA | 760-704-1436 |
Recipe Ideas
Recipes that include Kale. One
is easiest, three is harder.Recently Shared
Someone 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 277 days ago, 8/21/21 |
