It’s kale-ini season! Before you go web searching for what exactly that is, it happens to be the adopted name that Amber Waves Farm (367 Main St., Amagansett, 631-267-5664) calls the flowering seed shoots of overwintered kale. The cousin to broccolini, which has gained culinary popularity in recent years, this tough, cold-weather survivor is worth celebrating to those who grow it, especially for its sweet flavor and versatility in the kitchen.
Amber Waves, founded by Amanda Merrow (left) and Katie Baldwin in 2009, is now embarking on its 17th season in Amagansett. (Photos by Doug Young)
“Kale is a biennial, so it produces seed every other year,” explains Amber Waves founder Amanda Merrow, who, along with founder Katie Baldwin, runs the community embraced, nonprofit teaching farm. “To go through a vernalization process, it has to over-winter,” Merrow says, noting “if it works and survives, which we hope that it does, in the spring, it’ll put out this beautiful flowering seed shoot we call kale-ini; it’s, like, the most exciting thing ever!”
The taste? “I find it has a similar taste to broccolini but less mustardy,” says Baldwin, who, along with Merrow and the dedicated crew at Amber Waves, use sustainable soil-building practices and natural fertilizers.
While only available this time of year, Amber Waves grows four varieties of kale that send out shoots at different rates, including Lacinato (a type of Italian kale also known as dinosaur or Tuscan kale), which is now blooming. “Green curly is also just starting to bloom,” says Merrow, “which will be followed by red Russian and purple curly.”
Kale-ini is only available this time of year and a zingy, soy sauce-based marinade brings punchy flavor to the roasted shoots. (Photos by Doug Young)
While Amber Waves aims to shape aspiring growers, thoughtful cooks, and eaters of all ages by providing educational opportunities, joining their CSA is undoubtedly the best way to show your support to this nonprofit. (visit amberwavesfarm.org to sign up for the 2025 season)
For now, grab a bunch of these fleeting shoots at their market stand and try Amber Waves recipe for roasted kale-ini, a tasty and healthy side dish with a kick, thanks to the soy sauce-based marinade and dash of paprika.
Southforker tip:
As you do with asparagus, bend and snap the woody stems off the bottom of the kale shoots, as they will be too fibrous to be edible.
The flowers make a terrific, edible garnish, even raw. Thoroughly wash, spin dry, and sprinkle over your favorite salad.
Amber Waves Farm Roasted Kale-ini
Ingredients
- 1/2 lb kale-ini (sprouting kale shoots)
- 2 tbsp soy sauce
- 1 tsp olive oil
- 1 tsp lemon juice
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/4 tsp salt
- 1/4 tsp pepper
Directions
- Wash and dry kale-ini.
- In a mixing bowl, combine olive oil, soy sauce and spices.
- Drizzle the spice mixture over kale-ini.
- Massage drizzled kale-ini for about 30 seconds to make sure all surface area is well-coated.
- After massaging in the spice mixture, let kale-ini sit for 5-10 minutes.
- Arrange kale-ini in a single layer (not too crowded) on a mesh baking grate or tray (suggesting a mesh tray because air flow is important to create crispiness; put another tray under the grate to prevent dripping).
- Bake on convection for 20-30 minutes at 400 degrees, or until desired crispiness is reached.
- Serve warm and enjoy!
