Get Your Greens

It is said that Inuit people living in the arctic have over 100 words for snow. The same could be said for the number of words the Irish have for green. Green is the color of nature, fertility, life. Grass green is the most restful color. Green symbolizes self-respect and well being. Green is the color of balance. It also means learning, growth and harmony. Living on the Emerald Isle we cannot escape it! And I for one am thankful for all the green surrounding me – especially when it comes in the form of vegetables, in particular, the leafy variety.

The most common vegetable on most dinner menus is of the leafy green variety, so it kind of makes sense to grow your own. That way it possible to have fresh greens on your dining table nearly all year long if you put some thought into your planting.
Leafy vegetables tend to be better suited to cooler weather, therefore, early spring, late summer, and autumn the harvested leaves will be at their tastiest.

Our mild Irish climate makes it possible to grow lettuce throughout the winter, so you can actually plant a new crop of lettuce and spinach in late summer/early autumn and you will have delicious tasting leaves for your winter salads. Just make sure to protect the tender young plants from frost by insulating them with a layer of straw. For a change you could always try growing Kale, Swiss Chard and Endive.

It is your decision whether to buy seeds, or buy the young starter plant from your local nursery. If you are planning to plant when the ground is still warm (like it is right now) then you might as well go the cheaper route, which is buying packets of seed. Make sure you follow the planting directions carefully though to avoid over crowding the plants.
Then – sit back and watch as yet another few shades of green enter your life.
A simple green salad is always a beautiful thing but for a delicious new take on how to cook Endive try these scrumptious tarts!

4 heads endive
brown sugar
orange juice
Butter
Scallop
Puff pastry
Salmon Caviar
chervil

Chop the endive into 1 inch pieces.
Fry the endive in some butter in a frying pan, when it softens a bit add in some sugar to sweeten it up and caramelise.
When it has caramelised place orange juice in the pan and reduce.
Season with salt & pepper and remove from heat and let cool.
Once cool, place the endive in the bottom of oiled muffin tins.
Top with a circle of puff pastry the same size as the muffin hole.
Brush with egg wash and bake in the oven on 200°C until golden.
Sear some scallops in a hot pan with a touch of butter until golden, then flip over for 10 seconds and remove.
Take the endive tarts out of the muffin tray and arrange on the platter, top with a seared scallop then top with salmon caviar and chervil.