We have learnt our lesson over the years, and now sow seeds in the late summer ready to plant in the greenhouse once the last tomatoes have been cleared. It is such a joy to be able to go out in the cold across the frozen garden, to find new life and spring greens waiting to be picked fresh for the dinner table in the greenhouse.
This juicy rainbow chard is delicious cooked as spinach, or in a rissotto. When young and fresh, the leaves can be added to a salad alongside baby spinach leaves and rocket.
reusing plastic containers as planters. Here it is again, full of chives and was brought into the greenhouse over winter. It is now springing into life giving us fresh herbs to add to salads, omelettes, and other dishes.
We've also now got plenty of fresh parsley, and now that the greenhouse is warming up during the day, it is growing really well.
I managed to freeze plenty of basil and parsely last year so have been kept well stocked with herbs over the winter, but wth those supplies now dwindling, I'm very glad to see the parsley growing well again.
Don't forget of course the food that can be foraged for. and round here we now have lots of wild garlic. Mix it with rocket, swiss chard leaves and parsley, and you will have a wonderfully flavoursome salad, or make soup or pesto. I wrote about wild garlic last year with tips or what to do with it in this post:
Food for Free, Wild Garlic
As I'm try to reduce supermarket shopping as much as possible, these early crops of spring greens and wild garlic not only save me money, but keep me out of the shops, and keep packaging and airmiles out of the picture, which has to be good news.
Thanks for reading.
Happy Easter everyone.