Tree Cabbage

I planted a couple of years ago seeds from the Real Seed Company called Tree Cabbage, a perennial plant.

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This is what they say on their website: http://www.realseeds.co.uk/cabbage.html

‘This unusual Spanish heirloom has absolutely enormous leaves – and it looks like a Kale rather than a cabbage; it makes no head, just a tall stalk with  a loose head on top. You simply take the huge leaves a few at a time to eat all year round. You can even keep it going for two years or more! Just cut it back when it tries to flower – it makes new growth, ideal for fresh cabbage in spring during the ‘hungry gap’. You can use it as cooked greens just as normal. But Tree Cabbage like this is also a key ingredient in the classic Spanish dish ‘Caldo Gallego’ – which is a delicious leaf, bean, and meat stew. Grows like cabbage, harvested like a kale . Very, very rare. Can be a short-lived perennial vegetable if the flowers are removed as they form.’

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This grew really well for us in our dry sandy soil. Great germination and surviving results. It is harvestable throughout the hungry gap, just what you need in England when you might struggle to keep your greens going. It tastes just like kale.

But even better, the poultry love it. We pick a bunch of it every chance we get to go the the garden and drop it off in their run and they completely destroy it within minutes. Very nutritious for them!

Every time you pick the leaves, more grow. One or two plants could easily feed a family – we’ve got goodness knows how many because I went crazy with sowing them, thinking none would germinate. But that means we have a great supply for our poultry throughout the cold season when there is little grass for them to munch in their run.

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When the plants started flowering and going to seed, I thought that meant that they were over. Instead, they made more leaves and have kept on going this year.

We have been harvesting the seeds and using it as a replacement for mustard seeds (Mustard) in curries and other dishes as it from the same family, Brassica.

They are winter cold hardy, pulling through the frosts without any protection.

They might be exhausted this season, or they might survive for another harvest. Anyway, they are a good investment.

If you are a little unsure about the cabbage/kale taste, of it just boiled, then try adding it shredded to stews, curries stir-fries: Garden Stir-Fry – the way to use up unwanted veg

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Aubergine (Eggplant) Curry

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What to do with bolted lettuce?

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It can be a little frustrating to turn your back for a minute and that whole patch of lettuce you had is now bolted.

Bolted is when the plant literally ‘bolts’ upwards, going to seed.

For lettuce, this makes them pretty inedible unless you like a very bitter taste. The problem is when it all happens at once – what do you do with a dozen bolted lettuces? Here are a couple of tips for not letting the greens go to waste.

Compost

One option is to compost them. Pull them up and leave them to rot down on your compost heap. Green leaves are well known to rot down well and to make a lovely fertile mush. Use your composted bolted lettuce to feed the ground for your next batch of salad, thereby continuing the circle of life and not wasting anything. Please never feel tempted to bonfire or bin something as innocent as a bolted lettuce, it would be such a waste!

Feed the birds

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Not the garden birds but any feathered poultry you, friends, family or a neighbour might have. Unlike us humans, poultry are not too fussy about how bitter their lettuce leaves are. It is very good for them too. A green-based diet does wonderful things to their eggs, making their yolks a rich, yellow colour. My poultry basically rule me – well, I think all my animals believe they are royalty. You  should see the way I am summoned by the cats to feed them. Even one of our pigs asks me to hand feed her every night. But the poultry believe it is their right to have boring chicken food first thing and a special snack in the evening. They stand by the fence and wait all afternoon. It has been a lot cheaper and a lot healthier for  them, I am sure, to give them the unwanted excess of our garden produce. They love old cabbage or cauliflower leaves, any chickweed weeds growing in the patch and the bolted lettuce. If you don’t have any feathered pets of your own, see if anyone you know does and would appreciate the greens. You never know, you might be able to exchange bolted lettuce for half a dozen eggs every now and then. It is the sweet farm-community-business I think we are missing around here – I will give you something you want that I don’t want, in exchange for what I want that you don’t want.

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Fry ’em

Treat bolted lettuce like oriental greens that are slightly strong tasting. Add the torn up leaves into any stir fry and add some flavouring of chilli, ginger, soy sauce etc. as you wilt them down.

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Side Dish

Try frying the bolted lettuce on its own and serve it as a green side dish, just like some pubs and restaurants serve wilted spinach as an optional side dish instead of salad or chips. Fry them in some butter or oil in a pan and serve alongside any meal that takes your fancy.

Lettuce Soup

I haven’t made this before but I have heard that bolted lettuce tastes fine when it is blended into a soup. Here is a recipe I would use if I wanted to make it as I think it sounds pretty good. It is by Rose Prince from the Telegraph Magazine (search online). Let me know if you ever try it, I would love some feedback:

(Serves 4)

– 120g salted butter  – 1 leek, sliced and then washed – 500ml boiling water  – The outer leaves from 2 floppy ‘butterhead’ lettuces, or a romaine lettuce – 150ml Greek yogurt or crème fraîche

To serve:  – 12 pink peppercorns – The leaves from 4 sprigs of dill  – 2 tbsp extra-virgin olive oil  – A little yogurt or crème fraîche

1.Melt the butter over a medium heat in a small pan and add the leek. Cook for two minutes until soft then add the water. Bring to the boil and simmer for four minutes. Add the lettuce leaves and simmer for one minute.

2. Put in a blender and process with the yogurt or crème fraîche until very smooth and velvety – you can pass the soup through a sieve after blending for an extra silky texture, if you wish. Taste and season with salt and a tiny amount of ground white pepper.

3. To make the pepper oil, put the pink peppercorns with the dill in a pestle and mortar. Add the oil and pound until the spice and herbs are bruised, releasing their flavour. Serve the soup either hot, soon after you have made it, or chilled, with the oil dripped on to the surface. Add a little more yogurt or crème fraîche.

Let them flower for the bees

Another option is to leave the bolted lettuces where they are, or some of them, for the bees. They do like bolted crop’s flowers, particularly brassicas I have noticed.

Save for seed

If you don’t leave the gone to seed lettuce for the bees needs, then you can always save it for yourself to take the seeds from your favourite variety. Pick or shake off the ready formed seeds into labelled envelopes and store in a dry place for sowing next season.

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