Kale

This dark leafy green has recently made a comeback into modern cuisine as a superfood boasting in vitamins and nutrients. The cultivation of Kale dates as far back as 2,000 BCE along the Eastern Mediterranean and Asian Minor. It is part of the cabbage family (Brassica oleracea) and therefore a relative of collard greens, broccoli, and brussel sprouts.

Kale is typically a winter crop; however, in our indoor farms kale grows year-round.

Vertical Field grows the curly kale variety and has a high level of chlorophyll, which gives it its dark and bold color.

High in fiber, protein, calcium, and vitamins A, C, and K, this vegetable is great cooked or raw. Add it to green juices, stews, pastas or in a fresh salad.

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