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Produce Spotlight
All Hail to Kale!
Kale grows in a variety of colors, patterns and textures and is used in Europe, Asia, the Americas, Scandanavia and Africa. It is often grown and cooked braised in the southeastern United States or can be mixed with other greens such as collard, mustard or turnip greens. It is grown in a variety of versions such as curly, plain-leaved, spears, Tuscan or black among other variations. Kale is well suited for boosting nutrition because of its ease of growing and harvesting during cold winter months.
Kale is an excellent source of cancer-fighting and other valuable nutrients and vitamins such as beta carotene, vitamin K, vitamin C, and calcium. Recently, bladder, breast, colon, ovary, and prostate cancer risks were found to be reducible through proper cooking techniques.
Kale can be made into a soup, pork stew, corn porridge ("polenta"), mixed with parmesan cheese and olive oil or served with fontina cheese and potatoes (or mashed potatoes). It can be combined with puréed potatoes, olive oil, broth and sliced sausage.
Our Kale Products
Item descriptions beginning with "Pr" denote pre-cut products.
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Fruits & Veggies More Matters
ChooseMyPlate.gov
HealthyChild.org
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USDA Farm to School Program
Georgia School Nutrition Assocation
National School Nutrition Association
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