Rutabaga varieties - Page 3

benhaskell · 11-13-2009, 08:53 PM

Quote:

...(in fact I found 6)...

Look more closely! The Pencas & the Tronchudas are listed on two separate pages (and 1 or 2 Galegas may be on a third).

biofutur · 11-16-2009, 05:37 AM

thks, the couves Pencas are not exactly those I was specially looking for. Chinese cabbages suite more to my own feeling. Thus I have not ordered them. Only geant Tronchudas and los galegas.

Raymondo · 11-16-2009, 03:14 PM

I've not grown a tronchuda type. Are they open cabbages, like collards/kale? Or do they form a head?

biofutur · 11-17-2009, 03:20 AM

Hi Ray
I think Portuguese people are using the Chinese way for their collards, pick and let grow. That is to say collecting leaves by leaves only for cooking like that --> http://www.seasonalchef.com/030602e.JPG

Thus as they don't need heads to their vegetable, these ones are open cabbages. And as they are always going on with their growth, they can reach a fairly high size, leaving a bare stem.

This is what have seen there and in Spain too.

ciao, jacques

biofutur · 11-17-2009, 03:27 AM

These cabbages have a strong taste, I think you should try them before seeding a lot. Personally, I like them with sausages, ham, bacon, all in soups or potages.

11-16-2009, 03:14 PM	#33
Raymondo From paddock to plate Join Date: Feb 2008 Location: Armidale, NSW, Australia Posts: 160	I've not grown a tronchuda type. Are they open cabbages, like collards/kale? Or do they form a head? __________________ Ray

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11-16-2009, 05:37 AM	#32
biofutur Member Join Date: Apr 2009 Location: Spain Posts: 44	thks, the couves Pencas are not exactly those I was specially looking for. Chinese cabbages suite more to my own feeling. Thus I have not ordered them. Only geant Tronchudas and los galegas.

11-17-2009, 03:20 AM	#34
biofutur Member Join Date: Apr 2009 Location: Spain Posts: 44	Hi Ray I think Portuguese people are using the Chinese way for their collards, pick and let grow. That is to say collecting leaves by leaves only for cooking like that --> http://www.seasonalchef.com/030602e.JPG Thus as they don't need heads to their vegetable, these ones are open cabbages. And as they are always going on with their growth, they can reach a fairly high size, leaving a bare stem. This is what have seen there and in Spain too. ciao, jacques

11-17-2009, 03:27 AM	#35
biofutur Member Join Date: Apr 2009 Location: Spain Posts: 44	These cabbages have a strong taste, I think you should try them before seeding a lot. Personally, I like them with sausages, ham, bacon, all in soups or potages.