Next week we are planning to plough North Field at Nethercott and till it with swedes and kale.
Kale is an interesting vegetable which was unfashionable and unpopular for a number of years. While our grandparents and their forebears all thoroughly enjoyed kale, in the second half of the twentieth century it went out of fashion and few people bought it or ate it. The normally excellent food writer, Jane Grigson, describes kale as “one of the nastier aspects of the cabbage clan”
Now kale is back as a”superfood” which is nutritious, tasty and healthful. And our kale is, of course, organic as well.
It is easy to see why kale has returned to popularity in the kitchen and in the top restaurants. It has a strong and interesting taste and can be cooked in a variety of ways, and there are so many different types of kale to choose from!
The scientists tell us that kale is high in fibre, antioxidants, iron, calcium and vitamins A, C and K. As “medical news today.com” informs us, kale has, “a wide range of other nutrients that can help prevent various health problems. It’s antioxidants help the body remove unwanted toxins that result from natural processes and environmental pressures.”
But most of all, it is a delicious vegetable. That is why we shall be offering you four different types of kale in our veg boxes this autumn and winter. Organic kale is even better!