Fresh english peas are rich in vitamin A and vitamin B (particularly folic acid), calcium, iron, zinc, and potassium -
Native to western Asia, cultivated cherries are the descendants of two wild species, Prunus avium, ancestor of sweet cherries and Prunus cerasus, ancestor of sour cherries.
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Redbor kale can be distinguished from other kale varieties simply by its deep red and maroon color. The Redbor kale has frilly, curled leaves that have deep purple stems and veins running throughout the leaf. Growing between 18 to 24 inches in length, the Redbor kale offers a mild green flavor and crisp texture.
Redbor kale is available in the late winter and early spring.
Though Redbor grows well in spring and fall, as Kale is a cool-weather crop, when planted in winter, the temperature triggers Redbor's young green leaves to turn red.
Redbor kale is great for blanching or quickly pan-cooked in olive oil. Long simmering, however brings out an entirely different dimension in its flavor profile. The kale collapses in the pan and then swells as it cooks. This method will create a nourishing sweet "pot liquor" that will yield the need for bread to sop up its every juice. The kale will lose its bright attractive colors but the end result is comforting and delicious.
Recipes that include Redbor Kale. One is easiest, three is harder.
|Lisa is Cooking||Greens with Red Beans, Cilantro, and Feta Cheese|