In season fresh produce exists: try kale at its peak

In season fresh produce exists: try kale at its peak

If there is one thing I hear over and over in the winter, it is that winter vegetables are just not as exciting as spring and summer crops. Granted, there’s plenty to get excited about in the warmer months - fresh asparagus, delicate snap peas, fresh summer corn and at-their-peak tomatoes. But winter is a time of intoxicating flavors all of its own.

Take kale, a hearty, leafy green related to broccoli, brussels sprouts and cabbage. Kale is at its peak in the winter months, and with a bit of inspiration in the kitchen, anyone can enjoy its rich, hearty flavor and highly nutritious kick.

Kale is a member of the Brassica family, along with collard greens, mustard greens, bok choy, radishes, turnips, rutabagas and more. In fact, the Brassica family includes dozens of edible plants that we regularly eat. Kale is one of the oldest types of Brassicas, dating back to the 5th century B.C., when it was cultivated from a variety of wild cabbage and bred for its large leaves. Both the ancient Greeks and Romans grew kale, which is easy to produce.

In fact, it’s no wonder this plant has been grown for thousands of generations-it is one of the most highly nutritious vegetables we eat. One serving has over 600 percent of the recommended daily amount of Vitamin K, is an excellent source of non-dairy calcium and provides several phytonutrients that are thought to protect against cancer and heart disease.