Kale is a non-heading, leafy vegetable that is part of the cabbage family. It comes in a range of colors - the most standard of which is green, although it is also available in red and Lacinato (black.) Kale has a earthy flavor with a nutty sweetness that is intensified when cooked.


how to choose

The smaller the leaf, the more tender and the flavor is mild - although it grows stronger the longer it is stored. Look for plump, crisp, unwilted kale, free of blemishes and holes. Avoid kale that is yellowed or brown or is limp.


how to prepare

Wash kale thoroughly It is hardy and fibrous when fully mature, yet tender enough to be used as a raw salad green when young. The pale green stems are tough and should be removed, while the tightly curled leaves are chewy yet succulent.


how to store

Kale develops a stronger flavor the longer it is stored, so most people use it within a day or two of purchase. Wrap the unwashed kale in damp paper towels, then store in a plastic bag, in the refrigerator crisper.

where we grow

Our kale is available year round. We grow using the conventional growing method in Salinas, California from April through June, in Santa Maria, California from April through January, and in Phoenix, Arizona from November through March.  Pure Pacific organic cilantro is grown in Salinas, California from May through October, in Santa Maria, California from April through November, and in Scottsdale, Arizona from November through April.