Local Highlight - Kale
This week’s local highlight is Lacinato Kale from Babé Farms, grown just 160 miles from Oxy.
Lacinato kale is often featured in specialty salads and as a sauteed green. Also known as “Dinosaur Kale,” lacinato kale is extremely hardy and can survive through frosts, and is actually sweeter and more flavorful after being exposed to cold weather. This variety of kale originates from Tuscany, and is cultivated there extensively. It is a dietary staple and key ingredient in dishes such as Minestrone, Ribollita, and pastas. Lacinato Kale, which is more tender than other varieties, is also increasingly popular raw as a superfood’ in salads.
Kale is closely related to cabbage, broccoli, and other leafy green vegetables. Very high in a variety of vitamins, minerals (especially calcium), kale also contains high levels of sulforaphane, which is thought to have potent anti-carcinogenic properties. The health benefits of kale vary drastically depending on how the kale is prepared, however. Boiling kale greatly reduces vitamin, mineral, and sulforaphane levels in the vegetable, but steaming or microwaving kale doesn’t seem to result in any significant nutritional decrease.
Other Local/ Organic Menu Items:
Tuesday: Homestyle: Local Portabellas + Eggplant
Wednesday: Homestyle: Local Carrots
Deli Salad: Kale Caesar
Organic/Local Potato Bar at Sautee Station
Thursday: Organic Bar at the Grill: Chicken Cacciatore
Homestyle: Local Zucchini and Squash
Friday: Food Justice Lunch: Organic Catfish
Homestyle: Local Eggplant
Organic Salad Items:
Salad Bar All Week: Organic tomatoes, spring mix, tofu, carrots, and balsamic vinaigrette
Fruit Stand: Sustainable Peaches
Specialty Salad Station: Local tomatoes, organic spring mix
Johnson Student Center, 2nd Floor