Gong Garden

Also called cole and borecole. kale has been in the European diet since the Greeks & Romans. In De Agricultura, the ROman philosopher Cato describes several varieties of kale favored by is countrymen. the name comes via Scotland from the Greek & Roman words coles and caulis, which referred to vegetables of the cabbage family.

brassica oleracea var, acephala is the Latin name, placing kale in the family of Cruciferea. Acephala means without a head.

Kale has the highest protein content of any of the green vegetables. 100 gr. contains 6 gr. of protein, 10,000 i.u. vit. A, .16 mg. thiamine, .26 mg. riboflavin, 2.1 mg. niacin, 186 mg. ascorbic acid, 249 mg. calcium. 93 mg. phosphorus, 2.7 mg. iron, 75 mg. sodium, and 378 mg. potassium. Ounce for ounce kale has as much protein as whole milk and only 50 calories per serving. Kale is best eaten fresh, but it keeps better than other greens and is slower to wilt. For short term storage, place in plastic bag in fridge. For longer storage you can freeze kale after blanching for 3 minutes.

At Gong Gardens we grow three types of kale for the 2008 season, Blue Scotch curly leaf, Winterbor, a red curly leaf and Lacinato or Dinosaur Kale which is dark green with a bumpy leaf. We have not had good luck growing the flat leaf Siberian kale as it's always attacked heavily by flea beetles.

Some folks find kale a little rough but roughage is good for your body. Pizza Hut is the largest user of kale in this country, and they don't eat a leaf. Since it keeps so well they use it to decorate their salad bar!

Salad
Tender, young leaves of kale are delicious in a green salad. Cut or tear just
before using to conserve vitamins.

Steamed
Steam lightly and serve with butter, and a dash of vinegar.

Colcannon (traditional Irish dish)

Steam 1 lb. finely chopped kale till tender. Separately, boil 1 lb. potatoes with a couple of carrots. Simmer some chopped leeks or green onion tops in enough milk or cream to cover them until soft. mash this into the potatoes and carrot, then add the kale and blend all together. Serve hot with w well of melted butter in the middle
..... and a pint of Guinness!