Kale

Kale: From Seed to Plate

Kale is one of the most versatile vegetables around and an incredibly nutritious addition to any diet. This leafy green is packed with vitamins, minerals, antioxidants, and fibers, making it a superfood powerhouse. Whether you enjoy it raw in a salad or cooked into soups and stews, kale is delicious and has earned a spot on many dinner plates. But how does it get there? How does it go from seed to plate?

In this blog post, we'll dive into the fascinating process of how kale is created and travels from seed to plate. We'll explore the different stages of cultivation, harvesting, and transport, as well as the variety of ways you can enjoy this incredibly nutritious vegetable.

From Seed to Plant: The Cultivation of Kale

Growing kale starts with planting a variety of specially chosen seed. Kale is a cool-weather crop, and different varieties are available depending on the time of year they will be harvested. To get the best flavor and texture, choose appropriate varieties depending on when you plan to harvest them.

Kale seeds can be started directly outdoors or indoors but for home gardens, it's recommended to sow the seeds directly outdoors for best results. When outdoors, the soil should be tilled and amended with compost to help encourage healthy root, stem, and leaf growth. Seeds should be sown in rows spaced 12-18” apart and should receive at least 1-2 inches of consistent water each week for optimal growth.

As the plants continue to grow, mulching and fertilizing can help maintain soil moisture, control weeds, and promote bigger, healthier leaves. For tastier leaves, look for varieties that are bolt-resistant and those with waxy leaves that stand up to insects and disease.

Once the kale reaches 5-6 inches in height and the leaves are fully grown, it is ready to be harvested.

Harvesting and Processing Kale

Harvesting kale is best done with sharp shears that can easily snip off the individual leaves. Once harvested, the kale will go through a processing line where the leaves are inspected, washed, and cooled.

To ensure quality and safety, each bunch of kale is inspected by trained personnel and then washed using cold water and a non-chlorine sanitizing solution to remove dirt and debris. After being washed, the kale is cooled in an ice water bath. This quick chill allows the leaves to retain their crispness and sweetness.

After the leaves have been cooled, they are then bunched into bundles and packaged for shipping. Depending on the schedule, the kale will likely be either vacuum-sealed and placed in a cooler for shipment direct to a grocery store, or it will go through the process of being dried, sliced, and dehydrated before being sent off for sale.

Transportation and Storage of Kale

Once kale reaches the grocery store, it will often be transported via refrigerated or frozen trucks. When shipping is done through refrigerated trucks, the kale is typically stored in low humidity, temperature-controlled environments and delivers will be made within 24 hours of harvesting. If being shipped through a frozen truck, the kale will be frozen and sealed, ensuring a longer shelf-life and better quality product when it reaches the store.

Once kale is at the store, it is important that it is properly stored to maintain freshness and prevent spoilage. To ensure longer shelf-life and freshness, kale should always be stored in the cooler or stored at temperatures below 40°F. It is also important to store kale away from ethylene-producing fruits and vegetables as this will help to avoid premature spoilage.

Kale will last about 3-4 days when stored at ideal temperatures, but it is recommended to consume it as soon as possible for the best flavor and maximum nutritional value.

Serving Kale

Now that you know how kale travels from seed to plate, it's time to enjoy it! There are so many great ways to enjoy kale, from raw in salads and smoothies, to cooked into soups and stir-fries.

For those looking for a classic way to enjoy kale, try sautéing it with garlic and olive oil. This easy preparation method allows the kale to take on a wonderful flavor while maintaining its crunchy texture.

For a more nutritious option, try massaging it with oil, lemon juice, and salt before eating it raw. This will tenderize the leaves, create a fresh, zesty flavor, and make absorption of key nutrients easier.

Kale can also be cooked into casseroles, soups, and stews, used to make kale chips, or blended into green smoothies.

Final Thoughts

Kale is well-known as one of the most nutrient-dense vegetables around, and with so many fantastic ways to enjoy it, it's no wonder it has become a staple on many dinner plates. To ensure that you are enjoying this nutritious vegetable at its peak, it's important to understand how it goes from seed to plate. Knowing about the cultivation, harvesting, and transport practices used to grow and get kale to your local grocery store will help you select the freshest product and enjoy kale at its peak flavor and nutritional value.