What's going on everyone?

What's going to?

What's going on everyone? Welcome back to the Epic Gardening Podcast. Today Robert Strauss,

the farmer on the roof is back and my cousin and I visited Robert and we had first of all a great time just hanging out and enjoying the garden but also kind of a special tradition in Spain was going on at that exact time.

And I'm not going to probably get it correctly,

but it has to do with a specific type of onion

called a Calsoat.

I didn't know much about this,

but Robert, I figured it would be fun to kind of

recount that and maybe spin a little tail about how that whole process goes.

Yes sure Kevin I'd be happy to do. I hope maybe this podcast will lead people in the United States and your other

listeners around the world to try Calcots, so we could cause a worldwide phenomenon. What Calczar is a type of spring onion. It sort of looks like a

big scallion or a very small leak when it's ready to eat. And the tradition in Spain, and particularly in

Catalonia where I live, where Barcelona is, is that mainly in the winter months

and then into the early spring people get together in huge numbers

and they have something called the Kalsotata, which is where you eat these Kalsutz,

usually with a romesco sauce.

And that's sort of the entree.

You just eat all of these cal salts that you've dipped in.

Ramesco sauce, it's sloppy, it's messy,

I'll go into that in a second, and of course, you. It's sloppy. messy.

I'll go into that in a second and of course you showed that on your YouTube a year and a

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