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Superfood Farm


100% Organic, All Natural, Slow-grown in Dmitrovsky Region

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Superfood Farm


100% Organic, All Natural, Slow-grown in Dmitrovsky Region

Our Farm

          At SuperfoodFarm we are dedicated to growing the highest quality vegetables using only natural, organic farming methods and nutrients.  

         That means spending more time working in the greenhouse and field with our hands, and it means giving our harvest more time to grow without synthetic fertilizers.  

        We pride ourselves on offering something truly unique and exotic, introducing a new discovery of vegetables to your restaurant and your grocery store every season.

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KALE! What is it?!


Kale is KING...

     Kale is a dark green, leafy vegetable that is part of the cabbage family. Kale has a spicier and more pronounced flavor than your typical lettuce or spinach. It is also heartier and crisp with a hint of earthiness.

      Kale can be enjoyed raw in salads or on sandwiches or wraps, braised, boiled, sautéed or added to soups and casseroles.

      This super green is packed to max with nutrition that puts it high on the list of the world's healthiest foods. Even spinach cannot come close in comparison to the number of nutrients that kale provides. Eating kale is beneficial for maintaining healthy skin, hair and strong bones, as well as helping with digestion and lowering the risk for heart disease.

If you have not tried Kale yet, now is the time!

KALE! What is it?!


Kale is KING...

     Kale is a dark green, leafy vegetable that is part of the cabbage family. Kale has a spicier and more pronounced flavor than your typical lettuce or spinach. It is also heartier and crisp with a hint of earthiness.

      Kale can be enjoyed raw in salads or on sandwiches or wraps, braised, boiled, sautéed or added to soups and casseroles.

      This super green is packed to max with nutrition that puts it high on the list of the world's healthiest foods. Even spinach cannot come close in comparison to the number of nutrients that kale provides. Eating kale is beneficial for maintaining healthy skin, hair and strong bones, as well as helping with digestion and lowering the risk for heart disease.

If you have not tried Kale yet, now is the time!

 

 

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HOW TO PREPARE?


Kale is a powerhouse of nutrients that can be prepared in a variety of inspired ways, from simply boiling to making kale chips

HOW TO PREPARE?


Kale is a powerhouse of nutrients that can be prepared in a variety of inspired ways, from simply boiling to making kale chips

How to Prepare and Clean Kale

  • For large leaves, cut away the center stalk. You can cut away just the base for smaller, more tender leaves. Trim any bruised leaves.
  • Wash thoroughly in cold water several times, and drain well on paper towels or spin in a salad spinner. This washing step is key because kale can be gritty if not washed well.
  • Tear into pieces; 12 ounces kale equals about 12 cups torn or chopped, or four servings.

How to Boil Kale

In a large saucepan bring a small amount of water (about 2 cups) and a little salt (1/8 to 1/4 teaspoon) to boiling. Add 12 ounces torn kale. Return to boiling. Reduce the heat and simmer for 20 to 25 minutes or until tender. Drain.

How to Saute Kale

In a large skillet heat 4 teaspoons olive oil. Add 12 ounces torn dinosaur or curly kale. Cook, covered, for 1 minute. Uncover and cook and stir for 1 minute more or just until wilted. If desired, season with salt and pepper and a squeeze of lemon juice.

How to Slow-Simmer Kale

This makes a potful and will serve 8 to 10 plus leftovers. If you prefer, for a meatless option, omit the ham hocks and use vegetable stock; you might want to increase the seasonings.

  • In a large deep pot heat 3 tablespoons olive oil over medium heat. Thinly sliced 1 medium onion. Peel 2 cloves garlic and smash them using the side of a knife. Add the onion and garlic to the hot oil, stirring to coat. Add 2 large ham hocks (about 1-1/2 pounds) and 2 bay leaves. Cook about 10 minutes or until the onions are softened.
  • Meanwhile, starting with 5 bunches kale, stack a few leaves at a time and cut crosswise into ribbons. Add the kale to the pot, pushing the leaves down to pack them in. Add 3 quarts reduced-sodium chicken broth, 1/4 cup apple cider vinegar, 1 tablespoon sugar, and 1 teaspoon red pepper flakes.
  • Bring the mixture to boiling. Cook for 10 minutes or until the greens start to wilt, then turn the greens over with a wooden spoon and reduce the heat to simmering. Cover and simmer for 45 minutes. Season the broth with salt to taste. Cover and cook for 10 minutes more. Remove the bay leaves and serve.

How to Make Kale Chips

Preheat oven to 300 degrees F. Line a large baking sheet with parchment paper. Place 2 cups torn kale leaves on the prepared baking sheet. Brush with 1 tablespoon olive oil and sprinkle with 1/4 teaspoon salt. Bake for 20 to 25 minutes or until crisp.