Anything tough, dark green and leafy has been growing well, and we’ve finally had several rounds of purple and white sprouting broccoli – about three cuts from each plant now. That’s about as much as you can expect, although I’ve left a few buds here and there to finish next week along with the tenderest leaves. We’ve had them in a quiche, simply steamed with a little butter, and done up with some French mustard dressing.
We’ve also had our first servings of Spring greens, which are basically pointed cabbages sown closely together so they don’t immediately heart up. They’ve been delicious in stir-fries, and served up next to new potatoes. I started by cooking up the smaller thinnings, and have moved on to cutting just the top leaves of each larger plant, hoping some of them will resprout. They’re really tasty, so it would be good to get a few more meals out of them.
Salad days are finally here again
We’ve had lots of baby leaf salad, including baby red Russian kale, baby pak choi, all kinds of loose leaf lettuce, and some salad burnet. We’ve also had a few radishes, mostly the ever-reliable French breakfast III, plus cress, pea shoots and some butterhead lettuce, which is enough variety to have a different salad each time.
The rhubarb I’d suspected was dead has suddenly revived itself, and put out a new stalk every five days or so, and I’m going to take the first couple of sticks from it over the weekend. It’s not enough to make a crumble with on its own, but I’m sure it’ll be great mixed with some apples. If the recipe turns out nicely then I’ll write it up for the site at some point before the end of the rhubarb season.
How’s your grow your own going? Is the weird weather affecting what’s starting or finishing?