Adding more this in-season vegetable to your diet by stirring it into soups, salads, or smoothies.
For locavores, it’s the most wonderful time of year: farmers market season! And, we are in for a good one, thanks to the mild winter here in Boston. Most markets start mid- to late June in Massachusetts, but some have already opened up shop, including the Boston City Hall Farmer’s Market — and just in time for the start of kale season. This vegetable is worthy recipient of the (often overused) term “superfood” and deserves to make it into your reusable shopping bag this June.
By now, you’ve probably heard about kale, the leafy green, nutrient-powerhouse member of the cabbage family, and among one of the oldest vegetables cultivated. It was a favorite in ancient Rome and has remained popular in Europe, especially in Scotland and Ireland. Kale has gained popularity in the United States in recent years as a “super food,” though it doesn’t reach as many plates in America as it does in Europe. Interestingly, the largest consumer of kale in the United States is Pizza Hut — but only to decorate the salad bar. What a waste! This vegetable deserves to be front and center for its nutrient density and flavor.
Read more in Boston Magazine’s Hub Health Section here
Hi Ayla! Love kale. Just attended an amazing RAW foods class and made a delish Kale salad. Hope your work is going well. I was also dropping by to tell you that I’ve nominated you for The Versatile Blogger Award … http://nutrisavvysblog.wordpress.com/2012/06/26/the-versatile-blogger-award/
We put Kale in our smoothies whenever we make them. You can barely taste it but it adds a ton of good stuff to em.