Bountiful Brassica Leaves

Our recently departed Farm Manager Cal Champagne once wrote, “If there is one food that is representative of the ‘superfood’ trend that has gone crazy over the last decade or so, it’s kale, and in particular green curly leaf kale.

We love growing kale on the farm. It grows all year around, it takes a long time to go to seed, meaning we can pick from the same plant for up to 6 months, and although it does attract unwanted white cabbage moths and whitefly, we can usually keep these at bay with selective harvesting and a bit of garlic spray.”

Another brassica leaf that has been gaining in popularity recently is broccoli leaf. ‘Broccoleaf’, as it’s now being marketed, are the big, beautiful dark green leaves that come from broccoli or even cauliflower plants. They are a bit sweeter in flavour than kale but can be cooked and eaten in essentially the same way.

Enjoy your kale or broccoleaf with light dressing in a salad, seared on the grill, sauteed with some garlic, baked into chips, or blended into a smoothie.

Brassica leaves have been a staple in many regions of the world for millennia. These bountiful superfoods make a healthy, versatile, and delicious addition to your diet.

Enjoy!

Lindsay Burlton
Fair Food Coordinator

In your box:

Note: We sometimes need to make changes to what we pack in your veg box based on the quantity or quality of produce that we can harvest and source. If you have any questions about what is in your box, don’t hesitate to contact us at [email protected].

Did you know?

Leeks are part of the allium family and are related to onions, shallots, chives, and garlic. They have a sweet, mild, oniony flavour and are much more versatile than most people think! You can use them in the same way as onions or shallots and are great in soups, stews, pastas, risottos, and more. They can also be grilled or roasted on their own to create a delicious side dish. Leeks last up to 2 weeks in the veggie crisper in the fridge and should be cut and washed well before cooking.