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There are so many reasons to love kale, but here are our top 3.
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1. Kale is healthy.
2. Kale is delicious.
3. Kale is ridiculously easy to grow. |
Follow along with our growing and cooking instructions below. We won't steer you wrong!
Growing Kale
Broccoli, Brussels sprouts, cabbage, kohlrabi, cauliflower and kale are all essentially derived from a single parent - the wild mustard. They are exceedingly nutritious, and store high levels of vitamin C in their leaves. They also contain the amino acid glutamine, which is a known anti-inflammatory. Read more...
Cooking with Kale: Curried Kale Omelet
 This spicy twist on a classic omelet is the creation of Leah Smith, Director of Outreach at the Agricultural Institute of Marin.
Olive oil, butter or coconut butter
½ to one bunch of locally grown lacinato kale
2-4 farmers market fresh eggs
½ teaspoon curry
Sea salt to taste
Optional:
Cayenne pepper – a touch
Local Chevre Goat Cheese
Seasonally available California ripe avocado
Read the full recipe here. |
Do you know about ornamental Kale?
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Ornamental kale provides vibrant fall and winter color. It has been bred to have showy white or reddish-purple leaves. Ornamental kale is a cabbage that does not produce a head. Instead, it produces leaves in a tight rosette.
Ornamental kale is used as a bedding plant and looks great with pansies and primroses. It needs well drained, fertile soil with at least six hours of sun. Ornamental kale looks full and dramatic in containers, especially with bacopa. |
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Kale and Pomegranate Salad with Citrus Sections and Plum Wine Vinaigrette
This is an adaptation that can be used for any cole crop leaves that you like. The acid is a delightful foil for the crunchy kale leaves.
10 large kale leaves, rib removed
half or more of a pomegranate, seeded
2 Satsuma mandarins or other small citrus, peeled and sectioned Plum Wine Vinaigrette (recipe follows) or other sweet vinaigrette
Read the full recipe here.
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Baby Spinach & Kale Salad with
Feta Dressing
4 cups of baby spinach leaves, washed and rinsed using a salad spinner
2 cups of curly kale, chopped after removing thick stems and being washed and rinsed
½ cup grated carrots
Dressing:
¼ cup finely crumbled feta cheese (goat feta preferred)
2 tablespoons balsamic vinegar or freshly squeezed lime juice
2 cloves of garlic, minced
l teaspoon minced mixed fresh herbs such as oregano, tarragon and parsley
Freshly ground black pepper to taste
Read the full recipe here. |
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The mission of the Agricultural Institute of Marin is to promote a viable food system, educate the public about the benefits of buying fresh and locally grown food, and to bring farmers and communities together. Agricultural Institute of Marin operates nine markets in the Bay area, five in Marin County (Sunday and Thursday Civic Center, Novato, Fairfax and Marin City) three in Alameda County (Oakland-Grand Lake, Newark and Hayward), and one in San Francisco (Stonestown). For more information, visit their terrific website here. |
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Sloat Recipe Box
Need more recipe ideas? Check out our recipes from the garden.
Have a garden recipe to share?
Send it to sloat@sloatgardens.com. If we pick your recipe we'll mail you a $25 Sloat Garden Center gift card! (Note: Recipes need to include vegetables, fruit or herbs you can grow). |
Grow Your Own Seminars
in August
Fall Veggies 101
It's time to plant fall vegetables! Dave Phelps shows which veggies will feed you during the fall and winter.
Aug. 22 – Kentfield, Sun., 10 am
For specific dates and location details, click here. |
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Find out more about growing your own herbs, fruits and vegetables here. Curious about growing in containers? Read more here. A detailed list of container sizes for all that delicious home-grown food can be found here.
Learn about growing plants from seed here.
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