RE: cavolo nero?

I grow it here in LA (in the hills between Pasadena and Glendale - low 40s to 107, at any time of year, it seems).  It grows readily from seed, and several seed merchants carry it. I'm thinking of trying http://growitalian.com/ for my next round (don't remember if it was this forum or another I got the link from...). 

Some surprising culture notes:  
After a work-related watering issue, I discovered that the plant is pretty drought tolerant, probably the deep roots. Also, in L.A., it (and a lot of its cabbagy brethren) overwinters, and continues to grow and overwinter.... 

I'm seriously considering moving it from the vegetable garden to some spectacular position - maybe a pair of them on each side of steps ? because they are rather beautiful.  They resemble miniture, edible, palm trees.  Well, not so miniture in the veg garden - they can get to be 4 feet tall and up, depending on your feeding habits, their age, etc.  

The leaves are delicious with olive oil and garlic.  I wash the leaves, don't shake them dry, toss in a pan where I've heated some hot olive oil and garlic and put the lid on to trap the steam.  Turn the fire down and let stream and sizzle, covered, 'til the moisture is gone. It's perfect for beans and greens.

Carol J.

-----Original Message-----
From: owner-medit-plants@ucdavis.edu
[o*@ucdavis.edu]On Behalf Of Sean A. O'Hara
Sent: Friday, October 29, 2004 5:00 PM
To: medit-plants@ucdavis.edu
Subject: cavolo nero?


After reading a short article in the current issue of The Mediterranean 
Garden, the Journal of the Mediterranean Garden Society, I was inspired to 
research the topic of said article - cavolo nero, a Tuscan kale that sounds 
delicious!  Now I am trying to find a source for seeds or plants for my 
garden here in California.  I'm wondering is anyone out there is growing 
this interesting heirloom vegetable, especially those in my own state?  Can 
anyone point me in the direction of a source?  What are your experiences?

I have now concluded that I have seen this plant in the distant past, 
growing in various gardens of Italian immigrants - wish I had known then 
what I know now!    ;-)  (don't we all, eh?)

Here is a quote from an internet cooking site about this vegetable:
"Cavolo nero is a Tuscan specialty that translates as black cabbage. Rather 
than call it what it is, which is Tuscan kale, seed companies are labeling 
it Lacinato and Dinosaur Kale. It's a green with a tangy bite that leaves 
an almost sweet aftertaste. My new book, The Italian Country Table, has a 
simple Tuscan recipe where you braise it with onion and garlic, adding 
small amounts of water to the pan until the greens are meltingly tender. 
Try it - it's great in soups, especially with beans, and wonderful with 
pork or on its own."

Thanks in advance,
Seán O.

h o r t u l u s   a p t u s     -    'a garden suited to its purpose'
Seán A. O'Hara   sean@support.net   www.hortulusaptus.com
1034A Virginia Street, Berkeley, California 94710-1853, U.S.A.
Other Mailing lists | Author Index | Date Index | Subject Index | Thread Index