Kale

Kale is a descendent of wild cabbage and originated in southeast Europe and western Asia. It has been a food crop since about 2,000 BC. The word kale is a Scottish, derived from coles (Greek) or caulis (Roman). Some common types of kale include curly, red or Russian kale, lacinato or dinosaur kale, redbor, and baby kale. Kale is an excellent source of vitamins A , C, K, and potassium, as well as being low in calorie and high in fiber. Eating kale is good for bone health, vision, cancer prevention, heart health, healing and immunity. It can be eaten raw and cooked, used in salads, added to soups, pastas, or served as a side.

This webpage includes a variety of educational materials, activities, recipes, and more about seafood for use at home, in youth or family programming, in the classroom, and in the cafeteria. For more New Hampshire Harvest of the Month resources for October, click here.

Lesson Plan for Kale

Developed in partnership with UNH Extension, NH Farm to School, and the UNH Education department, the Harvest Lessons lesson plan and curricular activities can be used by education professionals to incorporate kale into dynamic, long-lasting learning in the classroom and other education-based settings.