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Caldo Gallego

scruffy1

Veteran Member
Time of past OR future Camino
Holy Year from Pamplona 2010, SJPP 2011, Lisbon 2012, Le Puy 2013, Vezelay (partial watch this space!) 2014; 2015 Toulouse-Puenta la Reina (Arles)
It's cold in Jerusalem, windy and in the middle of a dust storm, rain on the way, what to do? Caldo Gallego!!! There are a hundred different ways to make it correctly, the Internet offers 400 different ways to screw it up, royally, but even in kosher Jerusalem it's possible to find real chorizo and pork belly to make it right! Wait wait wait, Scruffy! Where did you find the berza? The grellos? Mathew 19:14 - Let the Little children... In Pedrouzo - Arca o Pino, right next door to Albergue Porto de Santiago , one may find an agricultre supply store. On their seed stand one may find packets of padron pepper seeds(!!!watch this space!!!), beefsteak tomato seeds (watch this space!), as well as gellos and berza. Gellos and berza growing like champs on my roof! Life is good.
 
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Thank you for that, Anniesantiago!
 
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When I was a child I ate Caldo Galego almost everyday Then living in Madrid I thought that this food was only made for Galegos, because berza and grelo were not easy for people here in Madrid and Spain in general. Fortunatelly, today is much more popular.
Thanks Scruffy for your post.
 
I've been growing those greens here in England especially the variant I got is called (here) Asturian tree cabbage, not easy to find.
 
Camino Preparation Guide
The focus is on reducing the risk of failure through being well prepared. 2nd ed.
domigee said:
I've been growing those greens here in England especially the variant I got is called (here) Asturian tree cabbage, not easy to find.
Click to expand...

The Asturian berza is quite different from the Galician berza. The latter has a long white trunk and is darker.
Following the Caminos Norte and Primitivo it is possible to see how the type of berza changes from Asturias to Galicia simply by watching the vegetables gardens along the way.
 
The seeds are readily available for sale in Santiago.
I buy them every year and they grow GREAT in Portland, Oregon.
I think there's a thread on this somewhere on the forum?
 
Just what I was thinking...I'll try and get some seeds on the way
 
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Is it made of those tall cabbage-like plants? I saw them everywhere walking in Galicia in October. Are those the greens in the soup?
 
Inbar said:
Is it made of those tall cabbage-like plants? I saw them everywhere walking in Galicia in October. Are those the greens in the soup?
Click to expand...
Yes. They are a brassica. A type of Kale.
I grow them at home.
You pull off the bottom leaves as they grow, and they just keep getting taller and taller.
 
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