As the days get longer and warmer, plants get about the business of enjoying the energy this provides by growing extra leaves, the gateway for the process called photosynthesis that turns sunlight into plant food. This week we’re really making the most of these new leaves with an array of fresh and delicious leafy green vegetables. Tasmanian Kitchen Pantry are back with fragrant mint and also mizuna bunches, which can be eaten raw or cooked, but personally I think the fresh crunch that comes with the stem when bunched like this is best enjoyed raw or only very slightly blanched. York Town Organics have also supplied mizuna this week, although theirs is baby leaf mizuna which is ideally suited to being lightly dressed in a simple salad; $40 boxes also have York Town’s special salad mix. Hills Hydroponics’s kale and basil also feature in boxes this week, and Dendra Market Gardens have sent their last crop of buk choy for a few weeks – we’re also looking forward to having their silverbeet again after a fairly lengthy hiatus.
