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Lacinato Kale     Organic Heirloom NonGmo

Brassica oleracea

 

Lacinato kale or, in Italian and often in English, Cavolo Nero is a variety of kale with a long tradition in Italian cuisine, especially that of Tuscany. It is also known as Tuscan kale, Italian kale, dinosaur kale, kale, flat back kale, palm tree kale, or black Tuscan palm.

Steam, bake, stir fry, braise, boil or microwave, cavolo nero is both quick and easy to cook and adds colour, texture and flavour to so many recipes. Why not try it in traditional dishes from its Italian home, such as soups, pasta and risottos?

Cavalo  Nero  is a good source of lutein, vitamins K, A and C, and a significant source of the B vitamins. It is also a source of fibre and calcium, as well as containing manganese, copper, iron and many other elements.

 

Details:

Plant life cycle : annual

Site: full sun

Days to maturity:65-80 days

 Seed depth: 1/4"
Plant spacing:15-18"

Row spacing: 18-36"
Approx seeds per packet : 1/32 oz

 

How to grow:

CULTURE:

Kale prefers a fertile, well-drained soil high in organic matter with a pH range of 6.0–7.5. Consistent moisture will produce the highest-quality leaves. For baby-leaf production, see the Baby Leaf Brassica Greens culture. 

DIRECT SEEDING:Plant from early spring to approximately 3 months before expected fall frost.

 

For bunching: Sow 3–4 seeds every 12–18", ½" deep, in rows 18–36" apart. Thin to 1 plant per group.

 

WINTER CROP:Successful kale crops can be grown where winters are mild and temperatures rarely fall below 32°F (0°C). Transplants can be set out from September to February in these regions.

Over watering can cause damage to the plant. Susceptible to cabbageworms, slugs, grasshoppers and aphids.

 

HARVEST:Beginning about 2 months after planting, harvest by clipping individual leaves. Kale is very hardy, and the eating quality will improve into the late fall with light frost. Late-summer sown or planted collards can be wintered in cold frames or hoophouses, or in the open in mild regions, to extend the season. Protecting with row covers can extend the harvest period.

Organic Italian Black Tuscan Kale 'Lacianto ' ( Cavolo Nero ) NonGmo

3,75$Precio
  • Ravioli with walnuts, goat’s cheese & cavolo nero sauce

    Make this pasta dish using lasagne sheets and a homemade goat's cheese paste. If you have time, it's worth using freshly shelled walnuts for a sweeter flavour

    Ingredients

    For the sauce

    • 200g cavolo nero
    • 75ml olive oil , plus extra to toss the pasta
    • 1small garlic clove
    • 1 lemon , juiced
    • 8-12 fresh or dried lasagne sheets , depending on size
    • finely grated pecorino , parmesan or vegetarian alternative, to serve

    For the goat’s cheese paste

    • 140g walnuts
    • handful sage leaves , chopped
    • 120g goat’s cheese
    • lemon juice , to taste
    • 50ml olive oil

    Method

    • STEP 1

      Bring a large pan of lightly salted water to the boil, then add the cavolo nero. Cook for 1-2 mins until the kale turns bright green and softens. Lift out with tongs into a colander, keeping the cooking water to boil the pasta. Run cold water over the kale, squeeze out any excess water, then transfer to a food processor. Add the oil, garlic, lemon juice and 1 tsp salt, then blitz to a fine pesto. Season to taste and transfer to a small pan. Gently warm over a medium-low heat.

    • STEP 2

      Clean the food processor. For the goat’s cheese paste, tip in the nuts, sage, goat’s cheese, a good squeeze of lemon juice and the oil, then blitz to a paste. Season, then warm in another small pan over a medium-low heat, stirring occasionally.

    • STEP 3

      Bring the pan of cavolo water to the boil again, adding more water if needed. Add the pasta sheets and simmer following pack instructions. Drain, keeping back a cup of the pasta water to add to the sauce (about 400ml). Cut the pasta sheets in half and toss in a little olive oil.

    • STEP 4

      Stir the reserved pasta water through the cavolo sauce and keep on a low heat. If the sauce looks thick, thin down with a little more water, or increase the heat a little if too thin; it should be pourable like double cream. Spoon a pool of sauce onto each plate. Layer the lasagne sheets on top with spoonfuls of the goat’s cheese paste in-between each layer. Top with the last sheet of pasta and ladle over a little more sauce, then scatter over the cheese. 

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