Store spring greens in the fridge and use within 3-4 days. Don’t worry if the leaves look a little tatty or purplish – they will still taste great.
Prep & cooking
For quick frying or adding to soups and stews, shred spring greens finely: cut out any very tough central ribs (but keep the tender parts), stack the leaves in a pile, roll up into a fat cigar and slice crossways to the thickness you want. Slice spring green stalks thinly and cook them alongside the leaves – they can be the sweetest tasting part.
Try slicing them up finely for a coleslaw, or cooking shredded greens gently in a bit of butter with chopped bacon and caraway seeds or wild garlic leaves. They go particularly well with eggs – add lightly steamed greens to an omelette with a crumbling of goat’s cheese.
Grown by us
These spring greens are fresh from the fields of our regional farms.