I get an increasing amount of emails enquiring about sources of local kale. I often respond that it can be found in some groceries, weekend markets and from specialty purveyors. In recent weeks I have seen it on offer in Cash & Carry in bunches, both organic and not. I have seen it at Down2Earth on Yakal Street, at Santis delicatessens, Rustan’s groceries, and imported bunches of kale at S&R. It’s nice to see it available in more and more places, and frankly, I wonder where readers do their grocery shopping to send me emails that make it sound like it’s utterly impossible to find things in Manila markets (I once chewed out someone who repeatedly claimed it was impossible to find cilantro for her Mexican dishes, only for her to be chagrined when I said “ask for wansoy, which except for the depths of the rainy season, is often available at any decent market”…that shut them up.)
But nothing beats organically grown local kale, in this case Tuscan Kale or Cavolo Nero, and harvested at this stage where the leaves are still small and supple and utterly delicious. Thank you Gejo Jimenez of Malipayon Farms for keeping me on your delivery route… this stuff and others like it just show up on my doorstep after I text order it a couple of days before (of course I have a wholesale/restaurant account, so I don’t think Gejo delivers a single bunch of kale to any address). This kale is grown on a small farm plot in Silang, Cavite, near Tagaytay, and it’s picked hours before I cook it. Or in this case, I didn’t even bother to subject it to heat at all. Recipe up next.