Chef Adam here to share some green love. Kale is one of our favorite things to grow. Kale is a hearty leafy green that is related to cabbage, collards, broccoli and cauliflower. It’s so hardy that plants grown in the spring will typically survive through winter even when covered in snow. When spring comes around these plants will continue growing, eventually putting out flowers and then going to seed. Kale flowers are a tasty spring treat that are great in salads. Just be sure to leave some for the bees.

I use it salads, smoothies and of course to make kale chips. Kale has an astronomical amount of vitamin K which is the blood clotting vitamin. Take care when consuming kale if you are on blood thinners or are susceptible to blood clots. This nutrient dense leafy green has been growing in popularity for the past decade. The health savvy and the hip have been onto kale for some years now because it’s a power house of nutrition like no other leafy green in the grocery store. It’s versatile too. Baby kale is tender and great for salads. Mature kale has a thick stem and is more fibrous. Most people cook it but that’s no fun. I like to massage it with a pinch of salt. After a minute or so of massaging the tough greens begin to wilt as if they’ve been blanched. Now you make kale chips with them or dress them as a salad.