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Topic: Kale vegetable

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	Kale - Wikipedia, the free encyclopedia
		Kale is the result of man's artificial selection for enlargement of leaves in the wild mustard plant.
		Until the end of the Middle Ages, kale was the common green vegetable in all of Europe.
		Kale is a very good source of iron, calcium, vitamin C, Folic Acid, vitamin K and Carotenoids (which provide vitamin A).
	en.wikipedia.org /wiki/Kale (748 words)

	USDA Data > Vegetables and Vegetable Products
		kale, ckd, bld, drnd, wo/salt kale, ckd, bld, drnd, wo/salt na 10...
		vegetables, mxd, frz, ckd, bld, drnd, wo/salt vegetables, mxd, fr...
		kale, scotch, ckd, bld, drnd, wo/salt kale, scotch, ckd, bld, drn...
	www.chef2chef.net /kb/index/112-usda-vegetables-vegetable.htm (4494 words)

	Kale (Site not responding. Last check: 2007-11-01)
		Kale is one of the open-leafed, darker green members of the cabbage family, and one of the top vegetable sources of vitamin A.
		Kale is available year-round, but it shines as a cold weather crop and is at its most flavorful and tender in the winter months.
		Kale with white beans and sausage is a traditional Portuguese soup.
	www.kroger.com /hn/Food_Guide/Kale.htm (1361 words)

	WHFoods: Kale (Site not responding. Last check: 2007-11-01)
		Kale is a leafy green vegetable that belongs to the Brassica family, a group of vegetables including cabbage, collards and Brussels sprouts that have gained recent widespread attention due to their health promoting, sulfur-containing phytochemicals.
		Sulforaphane, which is formed when cruciferous vegetables such as kale are chopped or chewed, triggers the liver to produce enzymes that detoxify cancer-causing chemicals, inhibits chemically-induced breast cancers in animal studies, induces colon cancer cells to commit suicide, and helps stop the proliferation of breast cancer cells, even in the later stages of their growth.
		Kale is an excellent source of vitamin C - just one cup of this cooked vegetable supplies 88.8% of the daily value for vitamin C. Vitamin C is the primary water-soluble antioxidant in the body, disarming free radicals and preventing damage in the aqueous environment both inside and outside cells.
	www.whfoods.com /genpage.php?tname=foodspice&dbid=38 (3853 words)

	Crop Tips and Recipes
		Kale is the most ancient and among the earliest cultivated member of the cabbage family.
		It was a favorite vegetable in ancient Rome and has remained a particularly popular vegetable in Scotland and Ireland.
		Kale also has the highest protein content of all of the cultivated vegetables.
	www.brookfieldfarm.org /kale.htm (255 words)

	Kale, Food Resource [http://food.oregonstate.edu/], Oregon State University, Corvallis, OR
		Primitive cultivars of kale were established in the field in March/April 1992, in the region of Tras-os-Montes e Alto Douro, north of Portugal, and harvested in September.
		The sum of free amino acid-N as percentage of total-N of bean pods, kale, spinach, cauliflower curds and potato tubers varied between 12 and 27%, 10 and 21%, 5 and 12%, 7 and 36% and 34 and 56%, respectively.
		In Brussels sprouts, cabbage, cauliflower, and kale, the predominant glucosinolates were sinigrin (8.9, 7.8, 9.3, and 10.4 micromol g(-1) DW, respectively) and glucobrassicin (3.2, 0.9, 1.3, and 1.2 micromol g(-1) DW, respectively).
	food.oregonstate.edu /v/kale.html (3975 words)

	Collards and Kale, Commercial Vegetable Production Guides, North Willamette Research and Extension Center (Site not responding. Last check: 2007-11-01)
		For kale, seed a spring crop as early as possible and seed a fall crop from July to early August.
		Kale in Oregon is usually harvested on demand 2-4 times over a 4-month period but leaf harvest may be done weekly when demand is high.
		Research has shown that kale packed in polyethylene-lined crates and protected by crushed ice keeps in excellent condition for 3 weeks at 32 F but only 1 week at 40 F and three days at 50 F. Vitamin content and quality are retained better when wilting is prevented.
	oregonstate.edu /Dept/NWREC/collards.html (1023 words)

	Kale
		Low in calories and fat, kale is high in vitamin C, contains moderate amounts of calcium and other minerals, and is rich in antioxidants, especially the carotenoid beta carotene.
		And the brassica family of vegetables — including kale, cabbage, Brussels sprouts, broccoli and turnips — may be especially protective.
		What’s more, eating the recommended five or more daily servings of fruits and vegetables — with the specific nutrients found in kale such as vitamin A, vitamin C and lutein — may provide some protection against breast cancer in women.
	www.bellybytes.com /bytes/kale.shtml (657 words)

	Don't Overlook Kale
		Native to the Mediterranean, Kale has been grown as a leafy vegetable for thousands of years and is thought to be the ancestor of cabbage, kohlrabi, Brussels sprouts, and even the flowering brassicas such as broccoli and cauliflower.
		Kale is one of the easier Brassicas to grow since it doesn’t need to head like cabbage and doesn’t fall over, as Brussels sprouts plants tend to do.
		Although kale is cold hardy and can survive temperatures as low as 0 F, if mild weather is followed by a sudden freeze, it can kill the plants.
	www.suite101.com /article.cfm/vegetable_garden/43766 (490 words)

	Onions, radishes and kale can liven up a fall garden \| The San Diego Union-Tribune
		This pretty, leafy vegetable is a cinch to grow and it makes a good substitute for cooked spinach, it can be mixed into a salad, or it can be chopped raw and used in place of parsley as a garnish.
		Kale, like other cabbage family members, should be planted in an area of the garden that receives full sun.
		Kale is not troubled by many insect pests, but be alert for snails and slugs.
	www.signonsandiego.com /uniontrib/20041024/news_1hs24sage.html (1372 words)

	Kale -- Collard Greens
		hardiness of kale is unmatched by any other vegetable.
		Middle Ages, kale was the common green vegetable in all of
		Romans as Sabellian kale, are considered to be the ancestors of modern kales.
	www.edinformatics.com /culinaryarts/food_encyclopedia/kale.htm (443 words)

	Crop Profiles - Arizona
		Kale that has been damaged by looper feeding or that is contaminated with larvae or larvae frass is unmarketable.
		Kale heads that have been damaged by armyworm feeding or are contaminated by larvae are unmarketable.
		It is important that the kale receives the appropriate amount of fertilizer and water to reduce plant stress, thus reducing their susceptibility to nematodes.
	cipm.ncsu.edu /cropprofiles/docs/AZkale.html (13368 words)

	5 A Day: Fruit and Vegetable of the Month: Cooking Greens \| DNPA \| CDC (Site not responding. Last check: 2007-11-01)
		Kale was brought to the United States in the 17th century by English settlers.
		Kale is an excellent source of vitamin A, folic acid, and vitamin C and contains both protein and fiber.
		Kale is available year-round though it is most flavorful and abundant during the winter months.
	www.cdc.gov /nccdphp/dnpa/5aday/month/greens.htm (2334 words)

	The Gardener's Network - Vegetable Gardening: How to Grow Collard and Kale
		Both of these vegetables have a strong taste, and can be quite bitter, especially in the warmer weather.
		Kale- There are two major types: Curled leaves and plain or "straight" leaves.
		Collards and Kale as previously mentioned, are among the hardiest of annuals.
	www.gardenersnet.com /vegetable/collard.htm (773 words)

	Breadroot Cooperative - Rapid City, South Dakota. (Site not responding. Last check: 2007-11-01)
		Kale can be eaten fresh, the ends of the leaves being most tender, but it is probably most often cooked a bit to tenderize.
		Kale can stand in place of spinach or chard in many reicpes, and when eaten plain it is noted to have a milder flavor than the pungent collards, mustard and turnip greens.
		Kale can be juiced as whole leaves, or the stems can be saved for juicing from the recipes which call for leaves.
	www.breadroot.com /nutrition_notes/nn_1_kale.html (833 words)

	Kale Collards Arugula Dandelion - Gundermann's Farm (Site not responding. Last check: 2007-11-01)
		Kale is great for mixed salads and light cooking or for garnishing.
		Kale is a member of the cabbage family.
		Kale's high chlorophyll content helps increase the oxygen and red cell content of the blood, improving circulation and cell respiration as a result.
	www.gundermannfarms.com /kale.htm (321 words)

	All easy to prepare kale and spinach information and recipes
		Kale is often called "borecole," and in America collards are sometimes called "sprouts." "Kale" is a Scottish word derived from coles or caulis, terms used by the Greeks and Romans in referring to the whole cabbagelike group of plants.
		The first mention of the kales (coleworts) in America was in 1669; but because of their popularity in European gardens it is probable that they were introduced somewhat earlier.
		Kale and collards have remained minor commercial crops in the United States, although collards are the standard winter greens in home gardens of the South.
	www.nancyskitchen.com /easy-kale-spinach-recipes.htm (881 words)

	Greeks and Romans Grew Kale and Collards
		Kale and collards are similar in many respects, differing in little more than the forms of their leaves.
		They have been in cultivation for so long, and have been so shifted about by prehistoric traders and migrating tribes, that it is not certain which of those two regions is the origin of the species.
		Kale and collards are among the easiest of all vegetables to grow.
	aggie-horticulture.tamu.edu /plantanswers/publications/vegetabletravelers/kale.html (780 words)

	Kale (Site not responding. Last check: 2007-11-01)
		A. Kale can be harvested by removing just the older outside leaves or by cutting off the whole plant.
		Some believe kale is simply a curly-leafed form of collard greens with no real distinction.
		Kale and collards are close kin and for the most part are identical in environmental and cultural requirements as well as problems with diseases and insects.
	aggie-horticulture.tamu.edu /plantanswers/vegetables/kale.html (127 words)

	Kale
		Today, kale is grown as much for ornamental purposes as it is for a vegetable and plate garnish.
		The most common vegetable kale grown in America is the frilly, blue-green type.
		Kale is very cold tolerant and often can be harvested right up until Christmas.
	www.ext.colostate.edu /ptlk/1821.html (265 words)

	FutureCeuticals - HiActive Kale Powder (Site not responding. Last check: 2007-11-01)
		As an ingredient 'Hi Active' vegetable powders are all standardized to certain phytochemical levels depending on the active ingredients in each vegetable.
		Our vegetable powders are standardized to a variety of active ingredients such as: total phenolics, sulphoraphane, glucosinolates, lycopene, beta carotene, vitamin C, folic acid, calcium, and lutein.
		If fruits and vegetables with a high antioxidant capacity are consumed as part of the 5 recommended servings ORAC unit intakes as high as 6,000 - 7,000 can be achieved.
	www.futureceuticals.com /products/hikale.asp (376 words)

	Wild Red Kale
		Wild red kale is similar to red Russian kale,
		Our favorite vegetable recipe is steamed kale tossed with a mixture of roasted garlic, butter, and lemon juice with a dash of salt.
		Kale is even sweeter when harvested in the fall after a light frost.
	www.dianeseeds.com /kale.html (113 words)

	Kale
		Kale (1,750 seeds average per 1/4 ounce) Plant as soon as the ground can be worked, very frost tolerant.
		Kale germinates easily in cool or warm soil temperatures with even moisture.
		Kale benefits from additional feedings of liquid fertilizer during the growing season.
	www.felcopruners.net /catalog.0.html6.0.html (442 words)

	Kale Glossary Term
		With leaves that range in color from dark green to purple, kale is commonly used as a garnish for food presentation or as a cooked vegetable.
		The vegetable most often referred to as Kale has dark green leaves and can be eaten fresh or cooked as a side dish, providing a cabbage like taste.
		However, Purple Kale is particularly decorative, due to the red and green colors in the leaves.
	www.recipetips.com /glossary-term/t--33349/kale.asp (211 words)

	Recipe(tried): Kale with potatoes
		Wash the kale, drain, & remove the stems & midribs.
		In a large skillet, heat small amount of vegetable broth (I use this instead of oil), & add the onion.
		Add kale, tossing it about until it wilts.
	www.recipelink.com /gm/8/4900 (205 words)

	Kale at Cooking: Menus
		Tuscan kale, also known as cavolo nero or lacinato kale and often marketed as dinosaur kale, is especially laborious to trim and clean, but worth seeking out for its distinctive flavor.
		To perk up limp leaves, trim the base of their stems and soak the kale for a few minutes in tepid water.
		Kale is included again and again on lists of super foods, and for good reason: It's a nutritional powerhouse, packed with vitamin C, vitamin E (an antioxidant), calcium, and even a few cancer-fighting compounds.
	www.epicurious.com /cooking/menus/cooknow/kale (263 words)

	Renee's Articles: Cool Kale (Site not responding. Last check: 2007-11-01)
		This truly ancient vegetable has been cultivated for at least several thousand years, and it is probably one of the earliest forms of the huge group of cabbage family members that have been mainstays in sustaining human cultures.
		Unfortunately, kale has had a somewhat dismal reputation in the vegetable department, perhaps because ordinary supermarket kale can be bitter and tough, and many of us have not really known how to enjoy it in everyday meals.
		Very young kale can be part of a salad -- this is one way to use the seedlings you've thinned from the garden -- but be sure to use only tender baby leaves.
	www.reneesgarden.com /articles/kale.html (571 words)

	Asian Recipes Online - Fried Kale With Crispy Pork Recipe
		Roasted pork with a layer of meat, a thin layer of fat and a crispy layer of golden-brown skin contrast well in taste and texture with the vegetable.
		Discard leaves and the tough bottom part of the kale stems.
		Toss in the kale stems and the crispy pork.
	www.asianrecipesonline.com /recipe_cafe/thailand/fried-kale-with-crispy-pork.php (130 words)

	Chet Day's Natural Health Circus: Quit Smoking with Kale?
		Kale, you see, helps prevent several types of cancer, in particular lung cancer.
		In natural medicine, beets are considered a liver support food, important for renewing the liver’s vital functions of keeping the body free of toxins.
		Wash kale and place in a large pot of boiling water for 30 seconds.
	chetday.com /blog/2005/05/quit-smoking-with-kale.htm (429 words)

	Kale - Nero Toscana
		The Kale Italian Lacinato Nero Toscana, 'Brassica oleraceae (Acephala)', is an Italian Heirloom that is prized by gourmet cooks worldwide.
		The Italian Lacinato is also known as Dinosaur kale, Black Tuscan Kale, or cavolo nero.
		Kale can be harvested by cutting off the entire plant or by periodically stripping off the lower leaves.
	www.naturehills.com /new/product/seeds_product_page.aspx?proid=1914 (176 words)

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