What to eat in March: Kale of course

Season Well loves Kale, It sees us through the winter months and is fresh, green, healthy and delicious. It’s not bitter if you make sure you eat the smaller, young leaves. Even the bigger ones are great for soup and making kale crisps.

I started Season Well by running cooking classes for Orb community arts. They have a beautiful, productive kitchen garden but 3 years ago people had no idea what to do with the produce being grown. I stepped in to show them how and the spark of Season Well was born.

Jon, the gardener at Orb, loves kale too and grew a few kinds: curly,  Cavalo Nero (AKA black Kale) and Russian Kale. I had to come up with so many Kale recipes I joked I would have the makings of a 100 Ways with Kale Cookbook (that’s still in my mind to do sometime!)

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What to eat in April: Wild Garlic

Hooray it’s Wild Garlic time again

This is the first wild spring green I felt confident about picking. I now pick a much bigger range of wild greens but this still remains my favourite. It’s easy to spot with its broad green leaves and garlicky smell and is found in shady damp spots. You mainly eat the leaves but the white star-like flowers are edible too and are nice sprinkled on a salad. You can also pickle the unopened flower buds and use like capers.

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