These days you can’t find a restaurant menu without kale on it; kale is certainly enjoying it’s rise to fame and we’re healthier for it. Kale is full of nutrients and various properties which appear to do all kinds of great things like kill cancer cells, promote DNA repair in cells, lower cholesterol and all kinds of other things you can read about on the internet.
In fact, kale has been around a long time (before the Middle Ages) and is a popular ingredient in cuisines all over the world. It grows easily and into the winter, so it was a dependable, long-lasting crop. In Congo and in East Africa (Tanzania and Kenya), the plant is referred to by the generic name of sukuma wiki, which literally translates as “stretch the week “; the term also includes collard greens.
We grow a few kinds of kale. Lacinato kale, also known as dino kale, is a farm favorite that we harvest almost all season. We also grow green and purple curly kale.