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Produce => Edible Plants => Topic started by: George the Pigman on January 14, 2019, 18:33:42

Title: My Caveolo Nero is tough as old boots!
Post by: George the Pigman on January 14, 2019, 18:33:42: For the last four years I have grown Caveolo Nero (Tuscan Kale). I've never had any problems in the past cooking it. I've just cooked it like savoy cabbage. However this year's crop are still pretty tough even after an hours boiling. Could it be due to the mad weather we had last year??
Anyone experienced this before?
Title: Re: My Caveolo Nero is tough as old boots!
Post by: ancellsfarmer on January 14, 2019, 19:40:42: Quote from: George the Pigman on January 14, 2019, 18:33:42
For the last four years I have grown Caveolo Nero (Tuscan Kale). I've never had any problems in the past cooking it. I've just cooked it like savoy cabbage. However this year's crop are still pretty tough even after an hours boiling. Could it be due to the mad weather we had last year??
Anyone experienced this before?
Just strip the leaf from the rib stem with a knife. Steam for 3-5 minutes max.Only eat the young(er) leaf.
Title: Re: My Caveolo Nero is tough as old boots!
Post by: George the Pigman on January 14, 2019, 21:29:01: The leaf is tough as well!!
Title: Re: My Caveolo Nero is tough as old boots!
Post by: Vinlander on January 15, 2019, 01:05:54: I love my cavalo nero, but I haven't tried it this winter*.

One thing I can be sure of is that when it produces its relatively weak flower shoots it will be the best broccoli that even money can't buy! Don't remove any plants before they sprout - you don't really need that space that desperately that you can't give it an extra 1 or 2 months or so...

* I have been eating my Taunton Deane kale - it is wonderfully tender despite the summer - worth steaming not boiling - though now it's a good size I only need to take the middle-sized leaves - between hand size and palm size and leave the bigger ones keeping it growing until they fade so far they can be composted.

Cheers.
Title: Re: My Caveolo Nero is tough as old boots!
Post by: pumkinlover on January 15, 2019, 08:42:05: Mine is the opposite, really tender this year.
Title: Re: My Caveolo Nero is tough as old boots!
Post by: ACE on January 15, 2019, 10:29:30: I never use big leaves, I just take the tender ones. But I usually only grow the curly stuff now, we went over to the dark side a couple of years ago and found it too strong for my palate. Try cooking it another way instead of boiling the @rse out if it try sauted kale with olive oil and garlic, arrange it on a plate with a dressing in the shape of the mark of Zorro and instead of dining on a ten bob meal you think you will will be paying guineas for it.
Title: Re: My Caveolo Nero is tough as old boots!
Post by: woodypecks on January 16, 2019, 08:02:13: I,m loving mine , mmm...delicious ! ( yes ..slice out that centre rib ) I will be growing Caveolo nero again this year for sure . We love kale .
Title: Re: My Caveolo Nero is tough as old boots!
Post by: galina on January 16, 2019, 17:32:28: Same here like Vinlander described. Taunton Deene is really good at the moment. I harvest some of the end shoots, where the plants are encroaching on the path and also medium sized leaves.

I have had tough and bitter Cavalo Nero and stopped growing it and now far prefer the perennial kales. :wave: