Here is a glimpse at what aired tonight on AETN. If you missed it, you can always find our shows on our AETN Channel.
Here is a little more about the story behind the story. Going out to Ozarks Alternatives in Lowell, Arkansas was a lot of fun. Paul has been a vendor at our new Roger’s farmers market and he has been a joy to get to know. He always has a smile on his face and has some wonderful vegetables to sell. The day we went out there, he even made us lunch, so we were happy little camera people. It was a cold day, so welcoming us into his home and giving us a meal was greatly appreciated. It was so cold, we even experienced the first day of snow for the 2016 winter season. Even in these temperatures, Paul Chapracki was still growing Kale. We knew it was a hardy green, but it was great to learn how this vegetable helps him survives as a farmer in Northwest Arkansas during the winter months. Because of the limited hours for the sun, it doesn’t quickly regrow, but he has figured out a system that keeps the Kale growing almost all winter long.
Given the fact kale is having a revival after years of only being used to be the decor around the plates at the buffet. Now it has become an important part of a lot of peoples diet. Native Nectar, a local juice bar in Fayetteville and Bentonville Arkansas, is tapping into the desire for fresh, local foods by using Ozark Alternatives vegetables. Businesses like them love having that local source. It keeps money local and it is also a lot fresher with more nutriention than kale shipped in from other parts of the country. And it is quite tasty in their jucies, salads and more. Check out their menu now.
Chef Brooks goes on to get in the kitchen and makes a delicious Kale and Bacon Frittata top with some local feta. This one pan dish could work for breakfast, lunch or dinner. Make your simple shopping list now and check out this recipe.
Foodmatters.com has great facts around Kale. Here are a few of my favorites.
1. A serving of Kale has more absorbable calcium than a small carton of milk.
2. Kale tops the nutrient density scale – 1 cup of raw kale has just 33 calories yet contains 684% of vitamin K, 134% of vitamin C, 206% of Vitamin A, plus iron, folate, omega-3s, magnesium, calcium, iron, fiber, and 2 grams of protein, BAM!
3. The average American eats 2 to 3 cups of kale every year – one of the healthiest foods on the planet. Is it any wonder our collective health is a mess?
4. Kale is not a fad – kale is having a spectacular, even unprecedented run. As we all get more focused about eating for health, kale will continue to be a staple for those in the know.
5. The world of kale is vast and varied – keep exploring! – There are many tastes and colors of the dozens of varieties of kale: lacinato, redbor, Gulag Stars, True Siberian, Red Russian, White Russian, Dwarf Blue Bates, Red Nagoya, Chinese Kale, Seal Kale and the six-foot tall Walking stick Kale.
6. Kale offers unmatched culinary versatility – Name another green that you can whip into a smoothie, toss into a salad, amp up your juice, saute as a side. bake as a chip or mix in a cocktail. #kalejito
7. Kale is an awesome deal – A tasty bunch of 1 to 20 organic leaves costs two bucks. It’s one of the few superfoods that’s accessible to everyone, everywhere.
8. Kale is really easy to grow – Try it! You will have more than you can eat. Watch the show and learn how to keep it growing all year long.
A lot of great information! Hope you enjoyed this episode.
UP NEXT: We take you to two farms – Hanna Family Ranch in Bentonville and Bansley Berkshire Ridge in Harrison – are making a mark in the Arkansas pig business. Visits to both farms teach viewers about the di erent breeds, what makes the farms di erent and how they have had a pig partnership at times. When Brooks returns to the kitchen he prepares Pork Tenderloin Vegetable Medley. “Pigs are Big” in Arkansas, so tune in next week to learn more.