|
|
Post by hiven on Jan 19, 2010 17:05:36 GMT -5
Mine did very well too (received -12C). All 10 plants survived, they are now around 1 meter tall. I have not eaten a leaf yet, got to try it soon before bitter cold winter comes back ! Red Cavalier Kale has survived weeks of very cold (-10 to -20) temperatures and being coated in thick ice. I have a couple uncovered to see how they do. |
|
|
|
Post by ceara on Jan 25, 2010 14:02:40 GMT -5
I ordered a Beira Tronchuda from William Dam seeds for the heck of it. Will see how it goes this year. I want to find out if what I heard about Tronchuda - that it should not smell as much as regular cabbage while cooking. Not that I mind cooking cabbage smell.  |
|
|
|
Post by grunt on Jan 26, 2010 0:13:46 GMT -5
Ceara: It's true: much less objectionable smell if you overcook it. Roll the leaves up and slice off the finest shavings you can for making soups. Cut the long strands shorter, or they make the soup more awkward to eat than spaghetti.
|
|
remy
gopher
Posts: 44
|
Post by remy on Jan 26, 2010 10:16:11 GMT -5
Ceara, I did enjoy the video! Remy |
|
|
|
Post by ceara on Jan 26, 2010 12:14:12 GMT -5
Ceara, I did enjoy the video! Remy Thanks! That video is from "Victorian Kitchen Garden" by BBC, filmed over 20 yrs ago. Gardener speaking is the late Harry Dodson and the location is Chilton Foliat in the UK. I looked at the area on Google Earth and the walled garden appears abandoned again. It's a shame too because the garden has 3 feet of top soil after 100+ years of soil amendment and fruit/veg cultivation. They filmed three more series at the same location with Harry. "Wartime Kitchen and Garden," "Victorian Kitchen," and "Victorian Flower Garden." Ceara: It's true: much less objectionable smell if you overcook it. Roll the leaves up and slice off the finest shavings you can for making soups. Cut the long strands shorter, or they make the soup more awkward to eat than spaghetti. Thank you! Personally I do not mind cabbage smell. I love regular head cabbage sliced thin, sauteed in butter with onions/garlic and freshly ground black pepper. ;D Sauerkraut is another story. Can't stand it. |
|
|
|
Post by bunkie on Jan 26, 2010 12:33:56 GMT -5
i really enjoyed the video too ceara! wonderful pics of the veggie.
dan, which varieties did you purchase?i noticed they are not selling the same varieties this year as eg purchased. i'm really interested in the Chaves and the Gloria de port. do either of you have any seed (just a few) to spare or trade? the pics you posted eg are beautiful!
|
|
|
|
Post by grunt on Jan 27, 2010 2:44:54 GMT -5
Bunkie: I got something like a dozen varieties, and I'm sure I have both that you name. I'm closing in on getting ready to start packaging up seeds, and will add a few of each to what ever else we are going to be sending you. I know there are several things that Val has arranged to send you, but could you put together a list of what is supposed to come. Val has told me several times in the past, but my mind can't seem to access the right memory coordinates at the moment.
The same goes to the rest of you on the forum ~ if Val (or I) has arranged to send you seeds, please message or email me with the list. I may or may not be able to find references to the order/request in Val's or my computers, and my memory banks aren't working too efficiently at the moment.
|
|
|
|
Post by bunkie on Jan 27, 2010 14:22:53 GMT -5
oh goodness dan, i was afraid you were going to make me make a list!!! ;D i'll try and get one together real soon. and not to worry about the couvre Tronchuda seeds as extremegardener is mailing me some.
|
|
|
|
Post by raymondo on Feb 12, 2010 5:19:44 GMT -5
Has anyone tried Jardicentro, in Portugal? Look under both Cabagges Portguese and White Cabbages. |
|
|
|
Post by extremegardener on Feb 13, 2010 16:52:44 GMT -5
Has anyone tried Jardicentro, in Portugal? Look under both Cabagges Portguese and White Cabbages. That's the place for CT seed, Raymondo - Dan & Val & I got seed from them last spring, they're good to do business with, packets huge. |
|
|
|
Post by raymondo on Feb 14, 2010 6:21:07 GMT -5
That's the place for CT seed, Raymondo - Dan & Val & I got seed from them last spring, they're good to do business with, packets huge. You're way ahead of me. I'm fond of brassicas so will probably like these. I have access to one called Portugal Summer which I will try next spring. I'm gearing up for winter now. Hmmm ... I wonder how cold hardy these are. Perhaps a winter trial is in order. |
|
|
|
Post by grunt on Feb 14, 2010 23:59:17 GMT -5
raymondo: I don't think you will have any trouble overwintering them there. We had lows down to -13C (about 8F) and those that hadn't been close cropped before frost, or munched back by deer after frost, have made it through fine. Incidentally, so did almost all of my yellow collards. That is with no additional mulch beyond what had been in place through the summer to control weeds and conserve moisture. And this has been a very open winter, with normal lows in the freezing range, but little or no snow cover to add insulation to the plants.
|
|
|
|
Post by raymondo on Feb 15, 2010 6:12:08 GMT -5
Thanks Dan, that's encouraging. Winters here rarely get lower than -13°C so the CT should do okay.
|
|
|
|
Post by hiven on Feb 15, 2010 10:55:03 GMT -5
Raymondo, the Couve tronchuda should do well for you, mine survived -12C or colder without protection.
|
|
|
|
Post by superslink on Sept 16, 2010 2:03:55 GMT -5
I use this in a portuguese soup called caldo verde the ribbed stem are seperated and the leaves are cut into tiny strips it's said that portuguese wive's were judged by how thin they could cut it (i was told by a store owner back home lol)
when the soups about done add to 2 double handfulls of the stuff absolutely awesome. (i can't wait to grow it just for this soup)
but the ribs can be braised gently and served just so, or render some chorico (cured portuguese sausage or alternatively linguica) and cut the stems into 1 inch pieces braise them seperately (not till limp) and add them to the chorico rendering toss to coat them with the rendering salt pepper and its delicious you can also add diced onions to the rendering and just yellow them before adding the stems. this is great with brussel sprouts too. (my Dad's recipe that Veg haters cant get enough of)
im going to try and grow it this year going to be a late sow but i have my fingers crossed
|
|
