It’s May, and that means the local farmer’s market is back with a vegetable vengeance. This year there really seems to be more farmers in attendance, and I returned home with bags of fresh produce (Chard leaves the size of your head!), and armfuls of starters for my garden (The tomato man was there, whoot!!!) One of the most interesting edibles that I scored was a bag of bright purple kale tops.
Picked during the spring from the tops of over-wintering brassicas, these little bundles of buds are amazingly tender and subtlety flavoured. The perfect foundation for an early-summer tossed salad. This recipe is a classic menagerie of very friendly veg, all balancing the bitterness of everyone’s favourite super-green. Read More