Can’t quite believe I’m writing a March Blog already. This year seems to be whizzing by at a serious rate. The gardens here at Jimmy’s Farm are looking a little greener every day I get a chance to have a wander.
Baskets of purple sprouting broccoli have been picked by our in-house gardening team, requiring such little preparation they are on the menu ready to be enjoyed the same day, served simply with some toasted almonds and a little herb butter, or dressed with lemon juice and topped with a poached egg. The beautiful crispness of the broccoli, smothered in the creamy yolk make for such a beautiful partnership.
Cavolo Nero’s season is just ending here too, it had been enjoyed by both rabbits and the diners here at the Restaurant who had second pickings to the furry pests! Eaten just blanched as a side dish, raw in a fresh salad, or in the famous Tuscan Soup the earthy slightly bitter greens are best enjoyed while young and tender. Seeds for Cavolo should be planted around June- July before transferring into your vegetable garden a month or so later. A few plants will keep you supplied with plenty of greens through January-March.
Below is one of my favourite dishes from this month for you guys to try. It uses some simple store cupboard ingredients that really can be the bendy few you have in the bottom of your fridge. Get some good quality pork and some lovely fresh Cavolo and enjoy with a hunk of bread.
Jimmy’s Farm Pork, Bean and Cavolo Nero Casserole:
400g Diced Shoulder of Pork
1 White Onion
2 Cloves of Garlic
4 Sticks of Celery
1 Tin of White Beans
Handful of Cavlo Nero
½ Pint of Aspall Cyder
½ Pint Chicken Stock
2 Tbsp St. Swithens Cheese (or a soft cheese)
1 Tbsp Wholegrain Mustard
Dash of Oil
In an oven proof dish pour in a dash of oil on a hob, once hot add the pork shoulder, season well and continue cooking until browned. Take the meat from the pan and place in a dish.
Dice the leeks, celery and onions before frying in the dish, once the onions are soft, crush the garlic and add the diced shoulder back into the pan.
Pour in the cyder and stock, before placing in a preheated oven at 160c for 1.5 hours or until the pork is soft and tender.
Strain the beans, and stir them carefully in, before adding the cheese, Cavlo Nero and wholegrain mustard. Leave to mix for about 4-5 minutes, until the greens become tender in the residual heat.
Eat while hot.
What are your favourite winter greens, or show me the pictures of your dishes! @chefjongay