Nero di Toscana (Cavolo Nero)

Or svartkål (black kale) as we call it in Swedish. We accidentally happened to grow this beautiful variety of kale this year. We got about twelve small seedlings from an allotment neighbour and found some space for them...

Today Z made 3 litres of soup from the harvest, mixed with a few potatoes, two onions and a kohlrabi. It was very tasty - much better than the soup you make from the square blocks of deepfrozen kale that you get in the supermarket.

'Nero di Toscana' is one of the main ingredients in Ribollita. Perhaps something to try next year?

One Year Ago: Ready for the winter season

Cheers/M&Z