Spring Has Sprung… and So Has the Kale Raab 💚
Spring is HERE. I mean really here. The daffodils are dancing, the hens are laying like crazy, and I’m walking around the farm in a T-shirt muttering “I should be seeding more trays right now…”
But I got distracted by lunch. Again.
I was out in the field, trimming kale to harvest some tender kale raab—and I thought to myself, ‘do people even know how TASTY this stuff is?!’ I mean, really. It’s spring’s little secret: fleeting, sweet, tender, garlicky, earthy goodness.
Honestly? I like it better than broccoli raab. And I L-O-V-E broccoli raab. So that’s saying something.
Kale raab is the flower shoot that forms on overwintered kale—it’s mild, nutty, and a true seasonal treat. It’s like kale’s final gift before the plant bolts and goes to seed. (Thanks, kale. You always come through.)
Kale raab is not just a delicious spring treat—it’s a nutritional powerhouse.
As a member of the brassica family, it carries all the health benefits we associate with cruciferous vegetables: it’s rich in fiber, vitamins A, C, and K, and packed with antioxidants that support detoxification and reduce inflammation.
But kale raab takes it a step further. When a kale plant begins to bolt—sending up flower buds as it shifts from leaf production to reproduction—it signals the end of its lifecycle. These tender, broccoli-like shoots are not only flavorful but also densely concentrated with the plant’s stored nutrients, meant to fuel the next generation.
Eating these flowering shoots means you’re getting the most vital and potent energy the plant has to offer—an edible reminder of nature’s renewal and resilience.
So here’s where you come in:
👉 Have you cooked kale raab before?
👉 Got a pic to share or a recipe you love?
👉 Wanna prove me wrong and say broccoli raab reigns supreme?
Hit reply and tell me. I want to hear what you’re doing with yours. Or tag me on Instagram (@oakspringfarm) or FB (@oakspringfarm) and show it off.
Bonus points if you catch a kid enjoying it.
And now—lunch. Here’s how I made it, in five minutes flat:
🌱 Simple Roasted Kale Raab
Ingredients:
– A bunch of kale raab
– Olive oil
– Sea salt
– Cracked black pepper
– Optional: red pepper flakes, lemon zest, or a sprinkle of Parmesan
Instructions:
1. Preheat your oven to 425°F.
2. Rinse your kale raab and trim any tough ends.
3. Toss with a good glug of olive oil, a generous pinch of salt, and pepper.
4. Spread on a baking sheet in a single layer.
5. Roast for 10–15 minutes until the edges are crispy and the stems are tender.
6. Finish with red pepper flakes or a squeeze of lemon if you’re feeling fancy.
Serve it with a poached egg on top, tossed with pasta, or just eat it straight off the pan like I did. No regrets.
So yes—spring has sprung, the kale is bolting, and the farm is buzzing.
Happy roasting,
Lisa
Oak Spring Farm 🌱
P.S. Don’t forget—we’ve only got 6 weeks til the start of Warm season CSA.
Sign up. Eat better. Keep vege in your fridge for easy access-all season long.
You’re doing it, you’re eating seasonally, and you’re supporting local. That’s no small thing.
Want more info on kale? Check out this blog on the nutritious powerhouse that kale is.
