Sprout Tops Anyone?
I am trying to hang on to the allotment sprouts for Christmas lunch. I have to confess that I didn’t plant them, all the glory goes to Charlotte who put them in, covered the bed with netting, and forgot about them. There they have stood for the last five months with no attention from anyone and they look pretty healthy if a bit on the small side. With my red cabbage they will be perfect for Christmas lunch (it’s a shame I ate my pot grown carrots last week although feeding ten might have been a challenge). The tops of sprouts are really pretty – I considered putting them in a vase to meet my cut flower challenge. But I’d rather eat them, they are delicious cooked as greens, and particularly good in a stir-fry.
Recipe for 2
Wash 3 sprout tops and shake them dry then shred into strips.
Heat 2 tblsps of oil in a wok.
Add a crushed garlic clove and 1 tsp of shredded fresh ginger and cook for I minute.
Add the shredded sprout tops, they may splutter in the hot oil, and stir fry for two minutes.
When they have wilted add a splash of soya sauce and serve.
Week 5 of cutting flowers from the garden and I am rather pleased with this glass vase bought last week in a charity shop for £2. I filled it with Japanese anemones, Vinca major otherwise known as periwinkle which has lovely fresh green leaves and a pretty blue flower, more Ornithogalum and Arum italicum pictum. This last one might save the day since it will be looking spectacular throughout winter. I am getting a bit nervous about my challenge although I spotted one hellebore about to burst into flower. If nothing else it has made me really aware for the first time of the need for leaf and flower interest for this time of year.