|~ Just add rice ~|
Walking through the veg patch yesterday evening, I could see that strong winds had, yet again, done for my purple sprouting broccoli so I had to nip in and try to prop it up without having any string on me. (Note to gardening self - always have a bit of twine in your pockets.)
There were a number of PSB stalks ready for cutting (luckily I had a pocket knife in my garden bag) to which I quickly added some yellow chard, Cavalo Nero kale, pink stems of Red Champagne rhubarb, plus a few salad leaves of wild rocket, sorrel, baby chard and baby beetroot. And, just like that, I had the makings of a nice supper. I just added some Camargue and Wild Rice to the cooked veg, and some stem ginger and yogurt to the rhubarb. My first (almost) all veg patch supper* of the year.
Can I just say what good value the wild rocket has been this winter? I eat salad with everything, even breakfast if I'm having eggs, and these leaves have stood over winter as a really good cut and come again crop.
* Leaves of chard and kale were finely sliced and stir fried in olive oil with shallots, garlic, chilli and grated ginger; the stems were steamed with the broccoli stalks while the rice cooked. I usually add a dressing of tamari soy sauce to spice things up a bit as well. The rhubarb stems were roasted for a short time in the oven then mixed with chopped stem ginger and plonked on top of yogurt. I'm no chef but I like tasty fresh food!