DESCRIPTION: Kale has been very popular in the local food scene for a long while now. So much so, that many people have overlooked the mighty collard. For those who just love greens, they'll use kale and collards interchangeably. I happen to love both and I love them in part because they are different. I do often use them interchangeably because that's how I cook---I use whatever I have on hand. Kale and Collards are close relatives and are both packed with Vitamins A and C. They are both cold tolerant and often improve in flavor after the first frost (they become sweeter). There are many different varieties of Kale and Collards and they all have slightly different flavors, textures, and growing characteristics. At TTCF we grow Toscano (Dino) Kale and Red Russian Kale and Champion Collards.


Recipe from the farm:
Coconut Curried Kale and Butternut Squash
America's Test Kitchen's The Complete Vegetarian Cookbook
This is one of my favorite go-to winter recipes. You won't be disappointed! If you've been hoarding your seminole squash, now's the time to use them! Actually, you can use any kind of winter squash or even sweet potatoes for this recipe. In place of kale I've used whatever leafy green I've had on hand, from chard to turnip greens to collards. I prefer serving this over jasmine rice and sprinkling it with unsweetened flaked coconut in addition to the toasted pepitas. A great, warming meal for wintry evenings!



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