tag:blogger.com,1999:blog-4922036496927837027.post1572556216118868139..comments2021-01-14T18:19:03.223+00:00Comments on Seeds and the city: Shooting sprouts and kalecamillaphttp://www.blogger.com/profile/05245844398206954552noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-4922036496927837027.post-20138934199349985802010-11-18T10:10:23.834+00:002010-11-18T10:10:23.834+00:00Beuatiful pic of Cavalo Nero, though I too hate th...Beuatiful pic of Cavalo Nero, though I too hate the taste... Maybe I just need to boil it within an inch of its life?! Photo shoot sounds like my idea of hell, but look forward to seeing the results.Janet/Plantaliscioushttps://www.blogger.com/profile/15605580157193047780noreply@blogger.comtag:blogger.com,1999:blog-4922036496927837027.post-33949889665995722412010-11-18T10:08:18.762+00:002010-11-18T10:08:18.762+00:00Dear IG. I can recommend the Tuscan ribollita soup...Dear IG. I can recommend the Tuscan ribollita soup (there's a good Jamie Oliver recipe online). Strip leafy parts off your cavolo and add to general minestrone-type mix and cook - and cook. Serve with a dash of good olive oil and fresh parmesan. It's utterly wholesome and wonderful winter food. Don't forget the obligatory glass of red to go with it.<br />Dear Esther - I would hate forcamillaphttps://www.blogger.com/profile/05245844398206954552noreply@blogger.comtag:blogger.com,1999:blog-4922036496927837027.post-11353568312333808782010-11-17T22:11:21.949+00:002010-11-17T22:11:21.949+00:00What a build up! What a description! And what do w...What a build up! What a description! And what do we get? Brassicas!<br /><br />Enjoy the glamour when it comes.<br /><br />EstherEsther Montgomeryhttps://www.blogger.com/profile/05412078991551799972noreply@blogger.comtag:blogger.com,1999:blog-4922036496927837027.post-57793033739866105972010-11-14T08:12:00.333+00:002010-11-14T08:12:00.333+00:00Cavalo di Nero (or whatever it's called) looks...Cavalo di Nero (or whatever it's called) looks great on a frosty morning. Mine's a bit leathery, but I read a Giorgio Locatelli piece where he says to never eat it unless you've boiled the live out of it for an hour. I tried that, and it actually tastes loads better, more tender and rick with iron!The Idiothttps://www.blogger.com/profile/18345021580985320660noreply@blogger.com