By Angie, Mar 5 2013 03:00PM
Well, if you had asked me, aged 8, what I thought of spring greens, my answer would have been a big "yuck!!"
All that has changed now.
This year, my source of spring greens is going to be my brussel sprout tops which look fab (and are ready now compared to my cabbages which have been stunted by the wet weather)!
I will also start sowing summer cabbages and salad crops now.
I have been a bit cheeky and bought a tray of living salads from the supermarket back in December, which I planted into large modules to grow on. I plan to put these into a raised bed in the greenhouse this weekend to grow on for some early salads.
Thankfully the days of boiling greens to death (or horror of horrors, in water with bicarbonate of soda added to take out the colour - and kill any vitamins!) are long gone!!
My favourite ways of serving up spring greens are lightly steamed with a little garlic butter dressing; or some softened onion and bacon. You can also deep fry, similar to fried seaweed you get in the chinese restaurants.