date:Jan 25, 2019
ardly eaten at all in southern Germany, there are hardly any producers to the south of us.
Furthermore, as a producer, one must also make an effort to present the product more as a culinary specialty. Therefore, the dedicated producer also works together with chefs to offer recipe suggestions. I try not to present the kale as a pure winter culture, but to also put it out in the summer. In the US, these vegetables are already being offered successfully and year-round as a superfood, and the mark