Spring greens

At ETP Towers we usually prefer the crinkles of a Savoy cabbage to the slightly drearier, flat old leaves of ‘spring greens’. But there is a lovely – somehow sweet and bitter – sharpness to their leaves. The Savoy is more earthy, don’t you think?

Anyway, while harvesting some greens recipes today I came across this old ‘East Seasonably’ website, which still provides an easy tip off for seasonally adjusted menus and places to eat locally etc. March really is all about spring greens. Think soups, stews, stir fries and, of course, bubble and squeak.

Eat Seasonably

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