How to store kalettes
Delivered from our farm, so wash before cooking. Keep in the fridge.
How to cook kalettes
These tiny brassicas can be cooked in a number of ways. They require less prep than Brussels sprouts, and cook quicker: simply trim away the base of the florets, then steam, stir-fry, or season well and roast. They are cooked when the stalk feels tender.
These kalettes were grown for us by Jim Skevington on Lower Washbourne Farm – the Skevington family farm for over 50 years. Lower Washbourne is just moments down the road from us in Devon, and Jim is a founding member of our organic farming co-operative: the South Devon Organic Producers (or SDOP). As well as veg, Jim farms small herds of suckler cows, ewes, and geese for the Christmas market.
Country of origin
Grown in the United Kingdom