Now they are even better because “Melissa's Certified Organic Produce is free of artificial or synthetic fertilizers and full of unforgettable, great tasting flavor.Our farmers use traditional earth-friendly farming methods inspected by a nationally recognized agency to verify organic authenticity.Kale should be wrapped in a damp paper towel, placed in a plastic bag and stored in the refrigerator crisper. .

What the Kale Is THAT?! A Guide to Organic Kale Varieties

Before it was dubbed America’s “superfood,” kale was an obscure green that could only be found at farmers’ markets, independent health food stores and, of course, at Boston Organics.Kale has become so popular that it’s almost hard to remember a time before it was the ultimate emblem of healthy food.Curly leaf kale is probably the most recognizable variety of this popular brassica because it was used as a garnish in fancy restaurants for decades.Curly leaf kale can come in different colors ranging from dark green to purple, but its tightly ruffled leaves are its distinguishing feature.Kale is a hardy green available almost all year round, but its flavor intensifies when it is harvested after the first frost.Raw, organic kale is generally pretty bitter, but massaging the leaves with lemon juice and olive oil helps break them down. .

Sorry Hipsters, That Organic Kale Is a Genetically Modified Food

With the aid of genetic engineering, we have created corn, soybeans, cotton and other crops with specific genes that help them resist pests, diseases and herbicides.They also point to the ability of GMOs to prevent diseases from ruining entire industries, such as Hawaiian papayas and Florida oranges.Detractors argue that GMOs raise a number of thorny issues, from medical safety to environmental protection to lax regulations and corporate control of the food supply.Some 10,000 years ago, our ancestors picked tiny berries, collected bitter plants and hunted sinewy game, because these are the foods that occurred naturally in the wild.Then came agriculture, and with it the eventual realization that farmers could selectively breed animals and plants to be bigger, hardier and easier to manage.Some of these cabbages had a mutation for longer, curlier leaves, and plants with the desired genetic traits were bred together until they became a new subspecies, kale.The genetic changes meant that cauliflower eventually became white, while broccoli developed a long stem—and the lifelong enmity of our 41st president.As Jared Diamond writes in Guns, Germs and Steel, at some point in history, some almond trees developed a mutation so that they lacked the cyanide-producing chemicals.Over thousands of years, farmers in North America selectively bred teosinte to have a single tall stalk and large ears with soft kernels that stay on the cob, ready for us to eat.Unfortunately, this fixation on uniform corn has led to steep declines in the crop's genetic diversity, which may spell trouble for farms facing challenges due to pests and climate shifts. .

This Is Why You Should Always Choose Organic Kale for Kids

It’s a pesticide the EPA classified, in 1995, as a possible carcinogen, noting that it was associated with increases in liver and thyroid tumors.To confirm that this possible carcinogen and hormone disruptor is still being used on kale, EWG commissioned tests of kale from grocery stores in February 2019 and found Dacthal residues on samples at levels comparable to those found by the USDA in its 2017 testing.Plus, a diet that includes lots of dark leafy greens is associated with a lower risk of cardiovascular disease. .

Kale Is a Surprise on 2019's 'Dirty Dozen' List

March 20, 2019 -- While it may still be considered a super food, kale took third place on this year's "Dirty Dozen" list of fruits and vegetables with the most pesticide residue.The Environmental Working Group (EWG), a nonprofit organization focused on human health and the environment, has produced the report annually since 2004. .

Tips on Growing Organic Kale and Recommended Varieties

Not only is it nutritious, versatile, and delicious, but it is also stately enough to make a real impact in the garden.And if you live in zone 6 or higher, you might be able to overwinter your kale for an early spring crop as well.You can direct sow kale seeds in your garden roughly four weeks before your last spring frost date.You can also start them indoors around the same time and transplant near your last spring frost date.Once your seeds have germinated, give the area a 2- to 3-inch layer of mulch to help retain soil moisture and keep the roots cool.Fertilize organic kale once a month with fish emulsion or compost tea.These small green worms are the larvae of the cabbage white butterfly and will eat holes in the leaves of your kale, sometimes at an alarming rate.To control cabbage worms, pick them off by hand and squish them, or use an organic pesticide if you have a large infestation.This delicious variety is good sautéed or steamed—as well as when harvested small and added raw to green salads. .


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