|Apple kale and lime juice.|
We grew row after row of it in the clay soil of Holderness when I was young. It was about the only vegetable one could hope to do well with all through the winter. How I dreaded the words would you just go in to the garden and get me a picking of kale for dinner. Mother would cook it to death and press a saucepan lid over it to get out any remaining goodness. The dog under the table never liked it either .
Have you noticed everyone how the food Police have recently discovered that some very cheap products are good for you? Have you noticed everyone ,that vegetables that are really easy to grow, easy to store and easy to spell are becoming the staple add-ons for the Baby Lead Weaning generation . Here they are then
- Beetroot , obvious red or orange: NB very expensive crisps
- Kale , tough as old boots green , or black if using the Italian variety:NB very expensive soft drinks and oh so exciting vegetable when fried or something awful ,but freshly picked from the restaurants own veg patch
- Swedes, orange and easily grown NB very expensive microwave ready to eat puree (with the addition of black pepper I know)
- Not a veg, but have you noticed how Black Pudding , the cheapest of meat products is now going gourmet ?
- Broad Beans are back , only they are called Fava beans in posh places. The frozen variety taste just as good from Herons , and I damned if I'm going to skin them and puree them .
My allotment continues to enthrall me, yes! really. I have tried Celariac this year as it's always expensive to buy, but its a real pain to grow. Celariac mash just doesn't do it for us anyway, we prefer Parsnip Mash and that root is always cheap in Filey, and takes the addition of Jerk seasoning to make it taste really delicious and different.
I wonder how long it will be before Chard Juice hits the shops. Perhaps its already in Neals Yard or Daylesford in Pimlico Road, both places where spouse and I like a good snoop .If anything is good enough for the Stockpot in the Kings Road just past the Fire Station its good enough for us, and they are not serving Chard. I am however growing it in abundance because it is foolproof, lasts through the winter and comes back smiling and verdant.My wonderful Italian vegetarian cookbook from the 80s is still used frequently. Chard is the star of many of its recipes that are now firm family favourites, often used in place of spinach. Spinach and Rice Pie is the most used. I wonder how long before my simple Italian peasant food becomes the best thing since sliced bread in Waitrose, after all it will feed a family of 6 for about £1.50.