A diverse offering twixt the interesting, the unusual, and the amusing.
Saturday, 10 May 2014
A relative newcomer to the average (non-Tuscan) veg' garden, this 'pick and come again' leaf vegetable is an excellent addition to the winter greens collection.
I have been growing Italian 'black cabbage' for a few years now, and each year I have to remind myself to grow even more than the previous year.
Along with Curly Kale, Swiss Chard, and PSB, it has become an essential winter standby and as with all veg's, it should be eaten as soon as possible; pulling the lower leaves as they appear big enough.
The seeds germinate extremely quickly, and the plants are very easy to grow. About 8-10 plants should be enough for the 'average' family. Cavolo Nero, like many other winter greens, is supposed to be best after a good frost, although I tuck-in as soon as possible.
Plenty of recipes are available online; it's remarkably good with anchovy and pasta.
We went with friends to the Scallop festival in Whitianga; a charming
seaside town in the Coromandal District.
Had a great time...5000 people, lots of wine...
2 years ago
The difference between an optimist and a pessimist, is that the optimist enjoys himself whilst waiting for the inevitable! I AM that optimist!
This is a daily, optimistic, 'photos and comments' blog. I make no judgements (only occasionally), just notes. If you wish to comment in any way at all, please feel free. Everything and everyone is very welcome.
I was born just south of London, but for the past 43 years I've lived in S W France. I am a painter by profession, and writer by desire. Lady Magnon and I live in an ancient cottage, in a tiny village, in perfectly tranquil countryside. We have a large vegetable garden called 'Haddock's' (this may crop up from time to time), a Border Collie cross called Bok, a cat called Freddie, plenty of fruit trees, and a view that takes the breath away. I try to treat our planet with respect, and encourage others to do likewise (without preaching).
Contentment is a glass of red, a plate of charcuterie, and a slice of good country bread. Perfect!