In the Weeds
Welcome to early March, that time of the year when you're definitely done with winter, but the weather has different ideas. We're hoping for more sunshine, more daylight, and higher temperatures as we move forward to the promise of spring.
A change in seasons brings about a change in vegetables too. The first signs of new life are little green things that those not in the know might discount as 'weeds.' You're a savvy organic veg bag customer so you're in the know, hooray! The next few weeks you'll find unique greens that offer incredible nutrition and flavour. Learn more about some of the lovely leaves coming your way below.
Winter Purslane
Adorable winter purslane made its appearance last week in bags. These tender, spade-shaped leaves come with a good dose of fatty acids, vitamin A, C and calcium. The taste is a bit milder than lamb's lettuce, and it is excellent salad base. We encourage you to eat your purslane raw, like lettuce, or you could easily swap it into a pesto. It will happy add colour to a soup or stand in for any recipe calling for spinach. Give it a go with our Purslane Borek recipe highlighted below
Wild Garlic
Wild garlic is a much loved and well-known 'weed' as well as one of the sure signs spring is on the way. The leaves and flowers of this plant are both edible, and lend a gentle scent and delightful mild garlic flavour to any dish. There are so many ways to use it, from creating a sauce or pesto to your own flavoured butter and a punchy soup. It's also a forager favourite at this time of year.
Land Cress
You've heard of water cress; now meet land cress, its punchy older sibling. This cress is more robust and can grow under tougher conditions, making it an ideal early spring / Hungry Gap leaf. It's got the signature peppery flavour of water cress and can be used just like the more familiar variety, like in salad and sandwiches. It's brilliant as a soup. Look out for it in bags starting next week.
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