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Tuscan kale
Descrição
How we grow it:
Tuscan kale thrives in cool weather and gets sweeter after the first frosts. We grow it without pesticides or herbicides, in soil built up over time with compost and mulch. It's a plant that rewards patience and good soil.
The kale:
Dark, deeply textured leaves with a rich, almost nutty flavour. This is the kale that actually tastes like something. It holds up beautifully in cooking without going mushy, and its flavour deepens the longer it cooks.
Ordering details:
- Unit: Sold by the bunch (minimum 150 gr')
- Harvest: Cut fresh on Wednesday morning, delivered the same day
How to cook it:
Remove the tough central stem by folding the leaf and pulling — the stem slides right out. Then sauté with garlic and olive oil, add to soups and stews, or roast the leaves at high heat for crispy kale chips. Massage raw leaves with olive oil and lemon for a salad that actually works.
Tuscan kale thrives in cool weather and gets sweeter after the first frosts. We grow it without pesticides or herbicides, in soil built up over time with compost and mulch. It's a plant that rewards patience and good soil.
The kale:
Dark, deeply textured leaves with a rich, almost nutty flavour. This is the kale that actually tastes like something. It holds up beautifully in cooking without going mushy, and its flavour deepens the longer it cooks.
Ordering details:
- Unit: Sold by the bunch (minimum 150 gr')
- Harvest: Cut fresh on Wednesday morning, delivered the same day
How to cook it:
Remove the tough central stem by folding the leaf and pulling — the stem slides right out. Then sauté with garlic and olive oil, add to soups and stews, or roast the leaves at high heat for crispy kale chips. Massage raw leaves with olive oil and lemon for a salad that actually works.
