Thanks to the bi-weekly Tempe Farmers Market that exhibits at the ASU campus, I am able to go buy cheap, fresh, local, organic vegetables and fruits, which makes me pretty happy. I like supporting the local economy, and I like the taste or organic food much better than non-organic. It tastes a lot more rich and flavorful (not to mention a lot more sustainable). I bought myself a big ol’ bunch of kale there for only three bucks last week! What’s really nice about it is that it’s a big enough bunch to last me two weeks, when the market comes back again, which means it won’t go rotten. So, this week I have been experimenting with kale recipes and I discovered that it is my favorite leafy-green to eat. If you haven’t tried it, I suggest doing so. Kale has a very earthy taste, and though, when raw, it feels like you are eating a leaf (because you pretty much are) it has a distinct leafy flavor that I enjoy more than that of spinach or lettuce leaves. Plus, it’s really crunchy and super-dee-duper healthy. Kale has many health benefits and is a so-called “super-food”. Here is a link to some information on the health benefits of kale: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=38