This week Guy talks about spinach, broad beans, turnips and the rain we’ve had on the farm.
This tends to be small leaved and succulent. We also grow spinach beet and swiss chard and you can use them all in similar ways.
True spinach can be washed and cooked as is but if you’re cooking swiss chard or spinach beet, pull the large stalks off. Wash it quickly and cook in a pan over a moderate heat with a lid on.
After 2 or 3 minutes it will collapse on the bottom so you can then turn it over and cook again for another 2 or 3 minutes and then it’s done.
When it’s finished cooking, put it in a colander and run some cold water over to refresh it.
We’re coming to the end of the broad bean season now but the later ones are usually better quality. If you have the time, you can boil them for 5 minutes then slip them out of the skins.
These summer turnips are very succulent and sweet. It’s usually better to peel them and then you can roast them with carrots.