Here in northern California, there’s a deliciously rich variety of in-season fruits and veggies to choose from. September brings in (slightly) cooler temperatures and some of the first days of rain we’ve seen in months. Kale is typically best grown in cooler climates, as warmer conditions can cause a bitter taste (UC Agriculture and Natural Resources, 2025). However, proper preparation and ingredient-pairing can help to balance the flavor profile. 

 As a member of the Brassica oleracea species, along with other cruciferous greens like collards, kale is full of health-promoting nutrients that support the immune system, can help to regulate blood pressure and even reduce risk of various cancers (Terpstra, 2023). This dark, leafy green is rich in antioxidants, fiber, vitamins and minerals (5 Ways Kale Benefits Your Health, 2025), and considered to have more vitamins and minerals than any other garden vegetable (UC Agriculture and Natural Resources, 2025).

When selecting your perfect bundle of kale from the market or grocery store, there are a couple of things to keep in mind:

• Look for stalks and leaves that are dark green and free of any yellowing or browning
• For best flavor and texture, choose bundles with leaves that are crisp and dry 

Kale is best eaten fresh, but can be stored in the refrigerator for up to 5 days. It can also be frozen for up to 3 months – a great option to preserve the nutrient quality and add to your favorite smoothies, soups or sautees. 

Other considerations 

Though kale is a powerhouse of nutrients, there may be contraindications for individuals with oxalate-containing kidney stones or for those on blood thinners like Coumadin or Warfarin (Terpstra, 2023). Always consult a dietitian or other healthcare provider with questions or concerns when introducing new foods into your diet.