This is a kale known by many names: Toscano or Tuscan, Lacinato, Dino. It's intensely dark blue-green and long and straight. Our favorite way to prepare it is simple, and borrowed from the River Cafe London. Just de-stem and blanch with whole cloves of garlic for just a few minutes, until it brightens a bit. Blend both the kale and garlic with a some of the water, kosher salt and lots of olive oil. Serve over good pasta.
Contents: 1 bunch
Producer: Earth Spring Farm
Location: Carlisle, PA
Earth Spring Farm uses organic growing practices on their 42-acre plot in the heart of the Cumberland Valley. We've known Mike for many years, both as our neighbor at the Mount Pleasant farmer's market and as the grower of the Napa cabbage and daikon radishes that we use in our kimchi (when we can!). Mike spent a past life helping farmers in West Africa develop soil health programs to create a more sustainable agricultural lifestyle. He puts just as much care into the living soil of his farm.