Dig In!’s kale plants are still thriving on campus! Kale is extremely cold tolerant, and actually begins to taste a bit sweeter after exposed to frost. It’s going to snow tonight, so why not think about going and harvesting some tasty campus grown kale for your dinner? It’s still growing well in the UTSU Equity Garden (right in front of the UTSU building), and in our Hart House garden plot. Simply snap the biggest leaves off where they meet the stem, leaving the top several leaves to keep growing!
Here are some kale tips & factoids to motivate you:
Kale is closely related to wild cabbage, has been around since before the Middle Ages, and is grown and eaten all over the world
It is very nutritious – high in calcium, iron, vitamins (K, C, A), and contains cancer fighting anti-oxidants
Kale keeps well in the fridge for a week or more. You can often bring any floppy looking leaves back to life by submerging in very cold water for several minutes
It freezes well, allowing you to continue eating locally grown produce throughout the winter
Kale is great chopped small and served raw in simple salads, chopped and added to stir fries, pasta dishes, soups and stews, or baked into “chips” by drizzling with your favourite oil, some salt, and baking at 350 for 10 mins or until crispy.
What’s your favourite way to eat kale?
We’d love to see photos of you harvesting, cooking and/or eating the campus kale! Email them to us at campusagriculture@gmail.com, or post them on our facebook page!
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