About our curly kale

Attractive curly leaves, a rich deep green colour, and a distinctive flavour, make curly kale an excellent accompaniment to any dish. Curly kale thrives during the winter months and is particularly good incorporated into warming soups.

Planting usually begins in March and ends in August. Sunny, bright daylight helps optimum growth but the leaves do not respond well to extremely hot conditions. Frosty weather conditions during growth can actually help sweeten the flavour of the curly kale. During the growing process, the crops are irrigated and kept weed free.

A team picks the curly kale by hand, gently stripping the dark green leaves from the main stem. Once harvested, the curly kale is vacuum cooled and then transported to Pauleys.

Hints, tips & chef's suggestions

Broccoli

Tip: Wash in warm salted water before cooking to help retain broccoli’s bright green colour.

Chef's suggestions:

• Serve broccoli in a salad.  Blanch briefly, then refresh in chilled water to keep it crisp and green.  Add crisp bacon, garlic and pinenuts. 
  
• Try blending steamed broccoli with a little stock and cheese.  Serve with bread.
  
• Steam with a little seasoning or combine with some fried garlic, lemon zest and toasted flaked almonds.

Brussels Sprouts

Chef's suggestions:

• Shred raw Brussels and add to salads.
  
• Add crispy bacon and butter or cream
  
• A generous addition of chestnuts is a welcome seasonal touch
• For a sprout gratin, blanch whole sprouts quickly in boiling water, cover in cream and bake in the oven.
  
  

Cabbage

Tip: Adding vinegar when cooking red cabbage can help to retain the vibrant colour, especially in areas with hard water. 

Chef's suggestions:

• Stir fry a mixture of shredded savoy, red & white cabbages.
• Savoy cabbage tastes amazingly sweet when briefly steamed and served with butter.  
• Stir fry savoy cabbage with onions, cooked potatoes and crispy bacon.
  
  

Cauliflower

Tip: Add a squeeze of lemon juice to the water when cooking cauliflower to help retain bright white curds.  

Chef's suggestions:

• Poach cauliflower florets in milk with a bay leaf and nutmeg. Purée until smooth.
• Cauliflower is a fabulous vegetable for absorbing other flavours; combine with potatoes in a vegetable curry.
• For a low fat version of cauliflower cheese, par-boil florets then roast with a topping of Parmesan cheese. 
• Raw cauliflower florets make a great healthy treat dipped in to chunky guacamole.
  
  

Kale.

Chef's suggestions:

• Blanche and sauté with garlic.
• Kale is excellent added to warming rustic soups such as Scotch Broth.
• Deep fry finely sliced kale then sprinkle with roasted red chilli and seasoning.