At the Market
For a different take on leafy greens, try kalettes.
Photo by Heather Sheire
Winter can seem like a bit of a wasteland for fresh vegetables, but there’s a relative newcomer to the scene that’s worth a try: kalettes. They’re a British-bred cross between kale and brussels sprouts, with the sprouts’ thick stalk and the leafy appearance of kale.
“They’re definitely sweeter than kale, and they’re softer, as well,” says Heather Sheire, co-owner of Livin’ the Pie Life. She uses kalettes in quiches, with gruyere or cheddar cheese, onions and bacon. “It’s almost like they’re the best parts of brussels sprouts and kale. They’re very beautiful, actually – like teeny tiny cabbages.”
The season for kalettes is just starting, and it lasts through the spring. You can find them at the Westover and Court House farmers markets, sold by Twin Springs Fruit Farm in Orrtanna, Pa. Sheire says she’ll be baking kalette-based quiches at Livin’ the Pie Life throughout the winter.