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IN SEASON


kale (or kail) yard to supply the household vegetable needs – literally a cabbage garden – which shows how important these brassicas were in supplying essential nutrients during the bleak Scottish winters. Look out for the tender young


Kale has risen up the ranks to become the world’s trendiest leafy green – packed full of incredible nutrients and vitamins it is no surprise that in the health-food industry it’s a fi rm favourite. Kale has long been


grown in Britain. With our nutrient-rich soils and temperate climate, it can be grown nearly all year round, but is most plentiful in the winter months.


Victoria Amran from the Cornish Food Box celebrates the cabbage with the ‘superfood’ status...


Kale is a fantastic superfood which has a long history of making it onto our plates. It has been cultivated for over 2000 years and selective breeding of kale varieties chosen for tightly packed leaves at the top eventually led to the development of the cabbages we have today. Kale had fallen rather out of favour with British shoppers until recent years when top chefs began championing


these tasty greens as our newest ‘superfood’. You can now commonly fi nd several tasty varieties, including Red Russian, Cavolo Nero and Green Curly Kale.


Its hardy nature means kale can


be grown nearly all year round in Cornwall (and the rest of the UK), but the majority is produced over the winter months. Scottish households traditionally had a


leaves and then eat them right away. Kale can go limp and yellow very quickly so keep it in the fridge standing up in a jug of water. It’s a versatile vegetable – you


can add it to almost any dish where you want a boost of greens, and it is very popular in juicing and green smoothie recipes. Cavolo Nero is also known as Tuscan Black Cabbage and has long tender dark green stems. I think it is best just simply and gently steamed, then served with a little butter and seasoning. T e Curly Kales come in both bright green and a deep purple. T ey have a more robust texture and so work really well in stir-fries or in crispy seaweed recipes.


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A Family Run Hideaway in Devon


Join us for lunch or dinner and sample some of Matthew Peryer's award winning food.


As something a little different try the Purple Carrot eight course private dining experience for £79.00 per person including a glass of Champagne and coffee with petit fours.Watch and interact with the chefs for a unique lunch or dinner. Perfect for tables from two to eight.


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30 | THE WEST COUNTRY FOODLOVER


T e brassica with all the brawn... Kale


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