IN SEASON
From fi eld TO PLATE
AS THE HUNGER GAP APPROACHES, NOW IS THE TIME TO LOVE YOUR GREENS
it comes to veggies. Visit your local farmers’ market at this time of year and you will fi nd everything from savoy cabbage to cavolo nero, perfect for bulking out winter soups and stews. To fi nd out more about our beloved
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brassicas and the best way to enjoy them we spoke to Laura Mounce from Lifton Farm Shop in Devon, where they grow their own. “We grow a range of varieties to include sweetheart cabbage, savoy cabbage, winter
his time of year might not be the brightest in terms of daylight, but it’s the time when greens are shining bright. Hardy greens, brassicas and tough roots sum January up when
greens, spring cabbage, pointed cabbage, curly kale and black kale, which is very trendy at the moment!” Laura told us. “Another leafy green, which is often dismissed but actually one of the sweetest, is sprout tops. Grown on the top of the sprout stalk these are sure to enhance any meal and will only go to waste if not eaten!” she adds. But what about cooking them? “We
traditionally steam all of our home grown cabbage as we feel this is the best way to keep the fl avour and colour, which looks attractive on the plate. Some people may put some bacon and butter with fi nely shredded greens, which is another option that tastes great!” says Laura.
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