Kale is generally sourced from Texas, Florida and Georgia for the East Coast market, but at a push, it is also occasionally sourced from California.
According to Peter Pelosi from A&J Produce Corp., a wholesaler who supplies kale to the restaurant trade in New York city and surrounding states, said that Black kale, aka Lacinato or Tuscan kale has become very popular amongst his customers. The kale variety features dark blue-green leaves with a slightly wrinkled and firm texture. The leaves are tall and narrow and retains its firm texture even after it has been cooked.
Kale is usually sold as a 12 count for the wholesale market, but it has become so popular that some are now offering 24 count.
Baby kale varieties have also been increasingly popular, providing the same vitamin punch, with a more subtle flavour, although these varieties are more prevalent in California.
Along with being trendy, kale is also a good fit for the current unusual weather patterns which has hit both coasts.
"The vegetable is a hearty leaf and does well in precarious situations and is not so susceptible to weather. The recent snow storms, freezing and rains haven't affected it.
"We have not had any problems getting it or sourcing it, we'll know it's a problem when we have to go to California. Once we go to California, you do see a higher market, but right now it is generally trading at the same levels it has been for the past month."
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or more information:Peter Pelosi
A&J Produce Corp.
Tel: +1 718 589 7877
Email: ppelosi@ajproduce.com
www.ajproduce.com