Kale

Kale

Kendra Wack

Home Economics Education 431

Susan Ehman

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Kale

Kale

Country of Origin, Climate and Geography

Kale has been in existence for over 2000 years. It was the most popular

vegetable eaten in Europe during the

Middle Ages. Kale is grown most widely

in colder regions because of the

vegetables capability to resist frost and

frigid temperatures. In Scotland the

word “Kail” was used as the term for

supper, or diner. The historical Scottish

tradition was to have a pot on the stove, used for the sole purpose of cooking kale.

Although kale is not native to Scotland it is most connected to Scottish traditions.

Kale is a native plant to Mediterranean Europe. The

first kale plant was similar to an extremely leafy

canola plant. The largest leaves were specifically saved

and used to propagate next years crop, this slowly

developed the size of the leaves to be genetically

larger than native kale plants. These larger leaves are similar to the kale plants

grown and eaten during present day. (Vera Veg)

Growing and Harvesting Kale

The botanical name for Kale is “Brassica olercea acephala” . Kale needs a soil

with a neutral pH and exposure to the full sun. Kale is a cool season vegetable that grows

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Kale

best in the spring and fall because it flourishes in cooler climates and can withstand late

and early frosts. Kale can be planted late in the simmer because it continues to grow until

late fall, or until the ground freezes. Kale must be fertilized when planted and mulched

after the first frost. The seedlings must be weaned out so there is ample room for the

leaves to grow (8-12” apart). Kale is ready to harvested when the leaves are about the

size of your palm, the smaller leaves can be used in salads and the larger leaves in

cooking. Only pick one handful of leaves per harvest, and store them as any other leafy

greens. (Almanac)

Foods Grown in (Country) for Consumption and Export

Kale is most commonly grown for export in the southern United States. Kale is

exported and grown in the southern USA because of the consistent climate. The southern

United States have the capability to grow Kale year round. (AgricultureB2B) Many other

forms of produce are grown in the southern United States such as, corn, soybeans, hay,

wheat, cotton, rice, and oranges. (EPA)

Typical Spices, Herbs and Sauces Used in Local Food Preparation

Kale is cooked similar to other leafy greens, such as brussel sprouts, collard

greens, or spinach. Kale is often sautéed with olive oil and garlic, salt and pepper are very

often key ingredients when cooking kale. When boiling

kale, vinegar can be used in a ratio of 1:1 with water to

enhance the color and flavor. Some recipes call for soya

sauce, and crush red peppers to enhance an Asian flavor in

cooking. Kale can be pan fried with bacon or pancetta to enhance a richer flavor. Kale is

a great match with game, poultry or Mediterranean flavors such as feta or lemon. Kale

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Kale

can be added to enhance and add extra nutrition to eggs, quiche, appetizers, and

garnishes. (Life123)

Equipment used in Food Prep

Kale is harvested by hand, using rubber bands to hold the leaves of cabbage

together. The leaves of kale are very easily damaged if handled roughly. Kale needs

refrigeration soon after being picked and is in its top condition

1 day after being picked. Hydro cooling is crucial in harvesting

leafy greens. In Hydro cooling harvested crops are submerged

in cold water and laid flat to dry on screen tables. Kale is

packed and shipped in wax-coated boxes to retain moisture and

temperature in the box. (Learning Store)

When preparing Kale the stem will need to be cut, the

stem is very tough and is often bitter when cooked. Kale can be ripped

if it is going to be prepared raw, and cut with a knife if it is being

cooked. Kale must be thoroughly washed in a similar matter to lettuce

or any other leafy green, with luke-warm water and a food soap;

ensure that kale is rinsed thoroughly before eating.

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Kale

References

NS Food Adventurers. (March 21, 2011) Adventures in Local Food. Retrieved From

http://adventuresinlocalfood.wordpress.com/2011/03/21/crazy-for-kale/

The Urban Roost, Urban Acres Market (2011) The Local Harvest Continues// See

Kale and Radishes in the Field. Retrieved From

http://blog.urbanacresmarket.com/2012/05/03/the-local-harvest-

continues-see-kale-radishes-in-the-fields/

Agriculture B2B (2005) Kale Growers Farms Commercial Production Producers

Farming. Retrieved From

http://www.agricultureb2b.com/biz/e/Crops/Vegetables/Vegetable-

Growers/Leafy-Greens/Kale/

Yankee Publishings (February 9 2014) Kale. Retrieved From

http://www.almanac.com/plant/kale

Wikipedia (February 6, 2014) Kale. Retrieved From

http://en.wikipedia.org/wiki/Kale

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Kale

Hello Trade (February 9, 2014) Fruit and Vegetable Waxed Boxes. Retrieved From

http://www.hellotrade.com/abbe-corrugated/fruit-vegetable-waxed-

boxes.html

Ag 101 (April 11, 201) Major Crops Grown in the United States. Retrieved From

http://www.epa.gov/oecaagct/ag101/cropmajor.html

The Grower (2010) New Cooling Facility Extends Shelf Life of Asparagus. Retrieved

From http://www.thegrower.org/readnews.php?id=7o3l6l5a9d3c

Vectis Road Allotments (February 9, 2014) Kale. Retrieved From

http://www.veraveg.org/Veg%20History/Veg%20History%20Kale.html

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