I read that same article, too.
I’m not convinced that part about Caldo Verde always being made with collards is correct. Sort of a sweeping statement!
The caldo verde in Toronto I’ve ordered is usually made with Portugese kale or Tuscan kale. I haven’t seen Portuguese kale for sale.
Collards can be used, too, of course. At the store, collards are usually about half of the price of curly kale and Tuscan kale in Toronto and London, ON.
I agree with you. Intriguing that you can eat it raw! might try that Portuguese kale in the fall!
I use whatever looks best.
Beautiful!
Nice! You are so far ahead of me in Ottawa. Mine just broke ground last week
We had a few 27 degree highs last week that sped everything up around London. 30 tulips and counting!
I’m happy to share my rhubarb with Greater Toronto Area HO members over the next 2 months or so. Let me know if any of you want some and we’ll figure it out. 
My sugar snap vines are getting powdery mildew. 
I will start pulling those vines. Fortunately the fava beans are next up.
Potted! Tomatoes, peppers, eggplant, sorrel, chard, kale, lettuce, mustard, thyme, oregano, basil, cilantro, parsley, tarragon, dill.
Do you find the Russian tarragon palatable?
I haven’t had much success growing it yet. I don’t know that I’ve tried it.
I also haven’t been having success with French tarragon the past 6 years. Global warming is making Ontario too damp at the wrong time for tarragon
