Kale
Harvest months: June - November
We know kale isn’t everyone’s favorite green. It’s got a bold, earthy bite and leaves that don’t exactly melt in your mouth. But out here on the farm, we’ve come to respect it. Kale is one of the toughest crops we grow—it thrives through cold snaps, keeps its color when others fade, and actually gets sweeter after a frost.
We grow it because it lasts, it nourishes, and it’s packed with goodness. Sure, it’s not soft like baby spinach, but give it a quick sauté with garlic, toss it into a soup, or rub it down with some olive oil and lemon—suddenly it’s a whole different experience.
We don’t expect kale to win everyone over on the first bite, but it’s worth giving a second chance. It’s the kind of green that sticks around—for us in the fields, and for you on the plate.
How to Store Kale
Don’t wash it right away. Moisture speeds up spoilage, so wait to wash kale until you’re ready to use it.
Use a plastic or reusable bag. Store kale in a plastic produce bag or a sealed container in the fridge. Add a paper towel inside to absorb extra moisture and keep the leaves crisp.
Keep It in the crisper drawer. That’s the most humid part of your fridge, and it helps keep leafy greens fresh longer.
Use within 5–7 days. Kale stays freshest the first few days. If it starts to wilt, it’s still great for cooking—just not so much for salads.
Too much kale? Freeze it. Strip the leaves from the stems, blanch them for 2–3 minutes in boiling water, then cool, dry, and freeze in bags. Perfect for smoothies, soups, or sautés later on.
Cooking Tips
Remove the stems. The thick center stems are tough and fibrous. Just grab the leaf with one hand and strip it off the stem with the other. Toss or save the stems for stocks.
Massage it. (Yes, really.) For raw salads, drizzle kale with a little olive oil and lemon juice, then rub it with your hands for a minute or two. This softens the leaves and cuts the bitterness.
Sauté it. Heat olive oil in a pan, toss in chopped garlic, then add kale. Cook for 5–7 minutes until it wilts. Finish with a splash of lemon or vinegar and a pinch of salt.
Add it to soups & stews. Kale holds up well in hot liquid. Tear it up and throw it in during the last 10–15 minutes of cooking. It softens but keeps some bite.
Make kale chips. Toss dry kale pieces with a little oil and salt, spread on a baking sheet, and bake at 300°F (150°C) for 20 minutes. Crispy, salty, and snackable.
Blend it. Toss a handful into a smoothie with fruit, yogurt, or juice. You won’t even taste it—but your body will thank you.
Recipes
Kale Salad with Roasted Squash by Amanda Haas Cooks: A hearty salad combining tender kale with sweet roasted squash, perfect for a nutritious meal.
The most amazing Chicken Kale Salad by RecipeTin Eats: A protein-packed salad featuring grilled chicken, crispy chickpeas, and a creamy dressing.
Southwestern Kale Power Salad by Cookie and Kate: A vibrant salad with black beans, sweet potatoes, and a zesty dressing, offering a southwestern twist.
Perfect Garlic Sautéed Kale by Inspired Taste: A simple and flavorful side dish with garlic and lemon, showcasing kale's versatility.
15 Minute Lemon Kale Pasta by Liz Moody: A quick and easy pasta dish with a bright lemony sauce and nutritious kale.
