March is National Nutrition Month and we’re publishing a series of blog posts that focus on nutrition within our networks. You can also learn about our programs here.
We’ve got a recipe for Kale and Bean Soup, from our Vermont Fresh: A Fruit and Vegetable Handbook. Also, we have tips for growing, storing and cooking kale.
Carroll Oursler Veltrop, a volunteer testing and tasting recipes cooked with kale for the first time for this assignment! Her comments are below in italics.