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My kids LOVE the kale and rainbow chard. I wash and cut it into medium sized pieces, lightly coat in olive oil and salt. Then I roast it at 400-425 degrees for 5 to 10 minutes until crisp. My daushter says that they are better than potato chips! Thanks so much for a healthy and yummy snack this afternoon!

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Certified Organic by the CCOF

CURRENTLY AVAILABLE
lettuce (romaine, red leaf and green leaf)
cabbage
beets
kale
rainbow chard
broccoli
COMING SOON
spinach
onions
celery
squash
tomatoes
potatoes
cauliflower
basil