Finding this hard to believe, Daubenton flowering

[canadamike]

This thread is absolutely fascinating. The funny thing is I have grown Daubenton and Daubanton variegated but I never saw such large leaves as described here. Mine where smallish as long as cabbages go, 6 inches or so, and very numerous. In both cultivars.

The plants were about 3 feet high, or around a meter for our european friends, prolific but scraggly ( twisted).

My source was Lucine Jegat from Britain in France.

The taste was frankly ordinary, not bad at all but not gastronomic, which I tend to expect from rare cultivars so they deserve my full attention.

I must add that I am pretty fussy with veggies, my girlfriend is surprised by how sometimes I eat so little in a restaurant or else while I have such a huge garden and I am such an avid gardener.

The answer is simple: I will not split my ass in ten to grow what I
can buy in a grocery store and want only the best, not only well grown organicly but also in my mouth. I have taste buds to content



I understand they are more on the survival food list than the dandy ones, and it is fair with me.

I liked them boiled and mixed with mashed potatoes. There is an irish name for that kind of recipe I think, or a british one, whatsoever.

There is a place for each living food plant, but lets be frank, D'Aubenton is extremely important genetic wise and quite alone in the kitchen...

For most of the people anyway.

Somehow, it makes it more precious to me and I want to find its place in a good supper. I am more european than american in taste, but I need recipes if someone can give them to me.

There is a place where D'Aubenton will shine gastronomicly, I am sure, the whole european ''terroir'' thing is about adapting cooking around real life and stuff....please help me...

If we talk about great food plants that are not really well known, to be serious, we have to talk about making them become food items...

Recipes anyone??

[12540dumont]

The Lacinato Kaling away. From my Kaleyard.

I'm not a fan. I have tried many recipes and find that I like them two ways:

Kale chips: Lightly steamed, chopped in the food processor, mixed with Very Yaki Terriiyaki and dehydrated. Makes a yummy sprinkling on tomato soup or on a pale spring salad.

Kale in place of cabbage in this recipe:

Apple Braised Cabbage
Ingredients:
4 tablespoons butter
1/2 red onion, quartered and thinly sliced
1/2 large tart apple, peeled, cored, finely diced
1/2 head of red cabbage, coarsely chopped or shredded, about 8 cups
1/4 teaspoon freshly ground black pepper
Splash of Sake or White wine
Splash of Rice Vinegar
1/4 c. of Apple Juice
salt, to taste
Preparation:
In a large skillet, or Dutch oven, heat butter over low heat; add onion and apple; sauté for about 7 to 10 minutes, or until soft. Add cabbage, pepper, and vinegar; Juice and Splash of Sake; toss to blend well. When the liquid is gone, it’s done. The cabbage should be tender crisp. Don’t burn it! Add salt to taste.
Serves 2.

I can eat either of these.

I regularly trial new ways to "get rid of kale". This week I'm thinking about making green tortillas or green pasta with it.

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[raymondo]

I like kales/collards/cabbages wilted in butter, add a little stock, then lovely French mustard (Dijon is good) stirred through. Alternatively, wilt in good olive oil, add a little soy sauce, lemon juice and a sprinkling of dried chilli. The sweetness if mirin might work well in the second version, instead of lemon juice.

[steev]

Spuds mashed with cabbage is Colcannon, especially if they're both leftovers heated up with bacon (grease), yum!

Kale braised with onion in olive oil and bacon grease (is there a unifying thread, here?) with salt and black pepper is winter chow I eat at least once weekly; some Green Wave mustard or dock are nice additions, for variety.

[12540dumont]

Steev, why don't you just feed those wild pigs some kale, and you can skip a whole step there and go straight to bacon?

Seriously, Leo likes kale and bacon. But he'll eat any green.

I forgot to say, I also liked them juiced with tomato or pineapple.

[cortona]

some photos

[mybighair]

Congratulations cortona,

I'll look forward to seeing what comes of a strait Lacinato/Daubenton cross.

As for my seedlings, they are going to flower again now, even the previously non flowering Daubenton X (Black Tuscany X Varigated Collards) is flowering this time.

I'll be sowing the F2 feed from the crosses in a few weeks and will try to give another update then.

Good luck with your cross cortona, I hope it works out well for you.

[cortona]

i have good hope, i have a 3 years old lacinato kale plant so at least here it show some pereniality,i plan to cross it with the daubenton and viceversa, any tipsabout pollination?

[mybighair]

I really have been lucky, I also have Daubenton coming into flower this season. And the plants flowering this year are from a different source to the one that flowered last time, so anyone that has received Daubenton cuttings from me has plants that could potentially flower.

So now I have the chance to back cross the F1 seedlings from the first flowering to Daubenton.

I also have an opportune to cross Daubenton with a B. napus selection sent to me by trixtrax, it was from a plant that had been growing for 5 years in an abandoned garden in upstate New York. It's the one trixtrax mentions on page 3 of this thread. Hope full I can get enough seed from the cross to share some with you trix, I'm sure you'd be keen on the cross.

And I can also try crossing to Spis Bladene, a white flowered Kale from the HSL.

I just wish I had got round to sowing some Black Tuscany last season, it was on the cards but I never managed to find the time. Still, not to worry, it appears that Daubenton is more willing to flower than was previously believed. So the chance may come around again.

[cortona]

i've attempted at least 8 pollination at today and if weater permit i will try again in the next days, but i've see lots of insects playng around the daubenton, i dont know if they can do the right job....let see wath happens because the lacinato are really near the daubenton, i suspect also that my lacinato have some perenniality inside , i have a 3 years old plant flowering now so i've used is pollen for the pollinations, can be the reverse cross of any use? do you use bud pollination or the usual brush of polen on the pistill?
thanks for the info!

[stevil]

My Daubenton is also coming into flower. As luck has it, I have Late Flowering Broccoli also starting to flower, so I will attempt to cross. Daubenton just managed to survive the relatively mild winter here (minimum about -13C without snow cover), so maybe this is a stress response although judging by the other reports of flowering it sounds more like the simultaneous mass flowering of bamboos, just hope they don't die ! Also the Ehwiger Kohl/Eiiwig Moes made it, but Tree Collard died although I had taken backup cuttings of all 3.

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[ottawagardener]

My Daubenton died It survived here for several winters and last winter was atypically mild so I'm not sure why it gave up the ghost on me.

However, I am fascinated by this project!!

[ottawagardener]

As for recipes, I can't do without kale. Use it all sorts of greens sauces, pastas, casseroles and more. We also make kale chips so we don't have to suffer without at any point during the year. Mostly my kale chips are unflavoured so they can be reconstituted if wanted but I make up a batch of salted ones too for snacking.

[robertb]

My variegated Daubenton's flowered weakly, but comparing the miserable seed pods to the ones on the Ragged Jack next door, I doubt whether it'll praoduce any viable seed.

[MikeH]

Jun 18, 2012 6:39:02 GMT -5 ottawagardener said:

My Daubenton died It survived here for several winters and last winter was atypically mild so I'm not sure why it gave up the ghost on me.

However, I am fascinated by this project!!

Darn. I guess I'll have to be patient a bit longer. Perhaps one of the efforts in this thread will pay off enough that some seed will become available for experimentation here.