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Harvest Kale

Fresh Kale

 

Farm Recipe:

Kale Salad

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Ingredients:

  • Fresh kale leaves, torn into bite-sized pieces

  • Cherry tomatoes, halved

  • Red onion, thinly sliced

  • Crumbled feta cheese

  • Balsamic vinaigrette dressing

Instructions:

  1. In a large bowl, combine torn kale leaves, cherry tomatoes, and red onion.

  2. Add crumbled feta cheese to taste.

  3. Drizzle with balsamic vinaigrette dressing and toss gently to coat.

  4. Serve immediately as a refreshing and nutritious salad.

Image by Deborah Rainford

 

When is it "pick-perfect"?

Kale leaves are best harvested when they are young and tender, typically around 8-10 inches tall. Avoid harvesting older leaves that may become tough and bitter.

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How to Harvest:

  • Grasp the base of the leaf with one hand.

  • Use your other hand to gently pull the leaf downwards, tearing it away from the stem.

  • Harvest outer leaves first, allowing inner leaves to continue growing.

Storage:

  • Trim leaves with a knife or scissors if needed, but tearing with hands can often suffice.

  • Store kale in the refrigerator for up to a week in a plastic bag to retain freshness.

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