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Purple Curly Kale ‘Westland Winter’ – Laurent Berrurier

$129 by kg

With their loose leaves, Kale are the most primitive members of the cabbage family and considered to be closer to wild cabbage than most domesticated forms. Their origins are in the eastern Mediterranean area and Asia Minor. Kales have been food crops since about 2000 B.C. In Europe, kale was the most common green vegetable until the end of the Middle Ages.

Culinary Use:
Kale is usually harvested over a short season, the leaves cluster around a tender shoot, making it surprisingly good to eat and not unlike sprouting broccoli. Test the stem (does it snap cleanly?) and, if succulent, prepare and serve as you would broccoli.
Once Kale matures it will be tougher, use in dishes such as Caldo Verde (“green soup”), a classic Portuguese dish that combines kale with potatoes and sausage.
In terms of robustness of flavour and texture, the ranking of kale goes: Cavolo Nero, Curly Kales, Red, Thousand-head and then Red Russian, with the latter needing least cooking (and suffering most from over-cooking). For a quick vegetable accompaniment, steam for just a few minutes. For soups, stews and sauces needing something more robust, go for Cavolo Nero.

Price is by piece of about 600g

kg

Description

Laurent Berrurier cultivates his vegetables from île-de-France with great success. He is the only market gardener who belong to the Académie culinaire de France.  He was the recent finalist in the fourth edition île-de-France Heritage Prize of regional food innovation competition. The gardener is well-known to Parisian Chefs and is also a proud supplier for Chef Yannick Alléno. Laurent Berrurier is specialist in the production of forgotten vegetables from Ile-de-France. Cabbages, asparagus, leeks, dandelions, the market gardener supplies his entire production to the great Parisian chefs. There are over 200 varieties of vegetables in all.
We are very proud to get those natural jewels selected by Laurent and delivered to your doorstep.

Grâce à lui, les légumes oubliés d'Ile-de-France séduisent les plus grands chefs - Le Parisien

 

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