Kale - Lacinato
An Italian heirloom variety with dark blue-green, narrow leaves up to a foot long. Heavily crinkled texture with strong flavor. .Related to broccoli, cauliflower, Brussels sprouts and collard greens. Believed to have anti-cancer properties.
Rich, sweet and earthy.
Late fall and Winter
Young tender leaves are best sautéed quickly. The larger, more mature leaves make great additions to soups and braises and are favored by a long, slow cooking process.
Lacinato Kale has been growing in Campania, Italy for centuries and predates pizza and pasta dishes of the region. Lacinato is not a term widely used in Italy, it is better known as Cavalo Nero.
- Sweet potatoes