The wild ramp, AKA wild leek, botanical name Allium tricoccum, is a flowering perennial plant that grows in clusters. It is a member of the Allium family along with onions and leeks
The Calamondin lime is a cross between a sour, loose skinned mandarin and a kumquat, therefore technically making it an orangequat.
Salanova® lettuce is a full-sized variety developed for the baby lettuce market. Botanically these varieties are scientifically known as Lactuca sativa.
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Flavorful Tuscan Kale, also called cavolo nero (meaning black cabbage in Italian), produces rich, grayish-green to deep green leaves that are characteristically crinkly. Tuscan kale is chewier than Swiss chard, sweeter in taste than collard greens and milder in flavor than peppery mustard greens.
Winter through spring.
In Florence, Italy, markets identify this vegetable cavolo nero "black cabbage", even though it does not grow into a cabbage-like head and the leaves are not black in color. It is also referred to as dinosaur kal, or dino kale.
Braise, sautee, steam or eat young leaves raw.
In Italy, kale's forte is La Ribollita, the classic Tuscan kale and bean soup.
Locally grown in California at Coastal Organics, Tuscan kale is a member of the mustard and cabbage family, Brassicaceae/Cruciferae.
Recipes that include Tuscan Kale. One is easiest, three is harder.
|A Family Feast||Tuscan Kale Salad with Oranges, Currants and Feta|
|Earth Eats||Tuscan Kale And Chickpea Soup|
|Rachel's Recipe Box||Portuguese Linguica and Kale Soup|