Spring Garden Food
The third week of Spring and the garden is already giving generously to the table. Stretching its wintry arms and puffing out its chest as the seedlings begin to emerge from the still chilly soil. Months ago I brutally ripped out the massive rhubarb from the back yard, sliced it into small dishevelled portions and optimistically threw them into pots full of mediocre potting mix. All of them have grown and now I ponder how many to hold onto. They are already presenting long red glossy stems – perfect for a sweet and tart crumble. Ready for harvest in the kitchen garden are two spinach varieties, spring onions, mizuna and broccoli that allows me to nip off the tender bunches when needed in the kitchen. The mizuna is a wonderful surprise and a welcome, dare I say better, replacement for lettuce. Tossed with a dressing of olive oil, lemon juice, salt and pepper, this green is delicious. Add some home baked croutons, Parmesan, finely sliced apple and a handful of walnuts, it becomes worthy