Owing to the late/cold spring, there hasn’t had much of a salad crop yet. Last week was the first time when I could actually make a lunch based on salad leaves. The roll call was as follows: rocket, chive flowers, Welsh onion, flat leaved parsley, pea shoots and mizuna. I added some ham and Roquefort, plus a dash of mayonnaise – it made a nice and civilised lunch!
|I was reading a magazine the other day and its cookery section extolled the virtue of something called Steve’s Leaves, bags of ready-to-eat loose leaf salad which you can buy on Ocado apparently. I was curious to know exactly what was in the bags so I duly headed to Ocado and found that it consisted of 60 g of pea shoots, baby spinach and baby chard. For £1.35. Given that I’ve been picking the equivalent of this at least every other day for well over a month, I feel quite smug! Pictured right is Lottie and a bowl of baby chard, parsley, oak leaf lettuce, rocket, pea shoots, Welsh onion, baby spring onions, red mustard leaves and chive flowers. BTW, the red mustard is starting to bolt so in future I shall be sowing it half a packet at a time rather than using a whole packet all in one go.|