Gardener’s Green Shakshuka


food to glow

green shakshukaThis post should have been subtitled, “How To Deal with a Glut of Greens.”

The long and short of it is that I have planters and planters full of green things. Big green things. Sword-like black kale, great frothy tufts of curly kale (redbore and Pentland), umbrella-like rainbow and Swiss chards, two types of sorrel (Buckler leaf and some mysterious big-leafed variety) as well as wine boxes of over-spilling herbs. {The less said about the black pak choi, the better.}. I have other bits and bobs growing in the garden, but it is pretty much a case of macheteing back the rampant greens to get to these smaller, less bold edibles.

I am not bragging here. I have done nothing other than sow some seeds and plant them out in bought compost. I’ve not fed, clothed or otherwise shaped their upbringing. Save for early morning slug patrol when all were in their vulnerable infancy, I…

View original post 416 more words

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s