Matt Fry’s mixed kale is a loose blend of green curly and red varieties, harvested before full maturity — when the leaves have developed structure but haven’t turned tough. In Matt’s kale there is a subtle sweetness and succulence without the bitterness which we’ve found to be very uncommon. The leaves are crisp and snappy but still soft and juicy, while the stems are pleasantly watery - similar to how fresh celery might be. It’s a practical picking point: enough size to work with, but still tender enough to handle quickly in the kitchen.
The mix gives you contrast right out of the box — tight, frilled green leaves alongside flatter, red-toned leaves with a slightly deeper flavor. Together, they balance each other: the green brings brightness and texture, the red adds a mild earthiness and color.
Grown with Matt’s usual attention to soil health and companion planting, the leaves come in clean, hydrated, and consistent, even with natural variation between the two types.
Flavor & Texture
Mild kale flavor with a light, clean bitterness
Tender but structured — holds up without being fibrous
Green curly: brighter, slightly more crisp
Red kale: softer, a touch more depth
For the Kitchen
Raw salads: Light massage or a simple vinaigrette softens them quickly
Quick sauté: Cooks evenly, holds color and texture
Braised: Maintains integrity without turning mushy
Soups & stews: Adds body and visual contrast
Grain bowls / composed plates: Reliable, balanced green component
Because it’s harvested just shy of full maturity, you get the best of both worlds — usable size with manageable texture.
Loose leaf format means no breakdown, minimal waste, and immediate usability in prep. A straightforward, well-grown mix that performs consistently across applications.
