Valley farmers' markets offer kale as veggie in vogue

Locally grown kale is this week’s Fresh Pick of the Week at the Coachella Valley Certified Farmers’ Markets. Kale is a dark green (and sometimes purple) leafy vegetable that is filled with all sorts of vitamins and nutrients, such as beta carotene, vitamin C, vitamin K, Sulforaphane, lutein, calcium, manganese and more.

Kale is a form of cabbage, although it does not form a head like modern forms of cabbage. It is also, like cabbage, a close relative of broccoli, cauliflower, collard greens and Brussels sprouts. It has been cultivated on multiple continents for thousands of years. Although its actual origin is unknown, it is believed to have originated in ancient Asia (where it is still a popular ingredient in many Asian cuisines).

Today kale exists pretty much throughout the world (except in Antarctica), and is considered one of the world’s most important vegetables. It can be eaten raw, steamed (which actually increases its cholesterol-lowering abilities), sautéed or boiled. Recently, chefs have baked kale leaves into crispy and nutritious chips.

Did you know: Garden shops often market colorful kale varieties as ornamental cabbage. They look great in flower beds, but the best part is that all of these ornamental varieties are edible, tasty and nutritious. Moreover, their leaves are said to be even sweeter when gathered after a frost.

Price: $3 per bunch or 2 for $5.

Michael C. Green