Close-up of kale
Kale is the perfect rugged New England vegetable: hardy right through the fall and sweeter for the cold temperatures. Local farmers grow traditional curly kale, but also flat-leafed varieties, red kale and dark green lacinato or “dinosaur” kale. For the simplest preparation, saute it in olive oil until slightly browned, adding a chopped clove of garlic and a splash of red wine or balsamic vinegar at the end.
Valley Bounty is written by Margaret Christie of Community Involved in Sustaining Agriculture (CISA). Visit www.buylocalfood.org for Web extras including a recipe for easy spicy kale chips.