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Black Kale
$3.99
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Of Tuscan descent, this kale variety is the richest in nutrients of the kale family. It's gorgeous black leaf kale goes by many different names, sometimes called Tuscan Kale (from its Italian origins) or Cavolo Nero (Black Kale in Italian) or even Dino Kale, based on its course "dino skin" texture. The dark green leaves pair well with citrus, soy, and garlic. It is recommended you give your black kale a little
Black Sheep Farms
Chino, California - Edgar Jaime established Black Sheep Farms in 2013 and embedded Black Sheep's farming operations using his own Rebel with a Cause Attitude. Before coming into his own, Jaime spent over eighteen years, dedicated to the land, learning to farm beside his siblings on their father’s family farm. But, it wasn’t long before Edgar realized he had a different dream for taking on Farm Life. Soon, he decided to branch out! With new seeds rooted in experience and generational farming, Black Sheep Farms was formed and Jaime’s dream flourished into a reality. Today, Edgar and his son, Jordan continue to serve up some of the best fruits and veggies at farmers’ markets and fresh ingredients for local restaurants. A specialty grower with a wide-variety of produce, Black Sheep Farms delicately harvests their crops to pair perfectly with recipes for chefs and talented at-home cooks alike. With everything from purple kohlrabi to sweet banana peppers, get ready for the farm-to-table dinner of a lifetime!
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Keep unwashed kale refrigerated in an airtight container along with a chemical-free paper towel to take moisture. Only wash the kale when you are ready to use it as washing before storage will break down the nutrients in the leaves and speed the wilting process. It can typically be stored for up to 5 days, but we recommend eating it as soon as possible. The flavor may become increasingly bitter with longer storage.
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