Another hit of fresh, new season produce this week, in what is normally prime hungry gap territory. Spring greens are the real highlight, courtesy of Duncan in Ormskirk and Will Edwards down in Lincolnshire. The rich, dark leaves make a delicious side—try them simply steamed with a knob of butter and some lemon, tossed into a stir-fry, or stirred into a creamy spring pasta with peas. Duncan’s tunnel spring greens are especially fresh, delicate, and full of flavour—absolutely delicious shredded into ribbons raw and added to a salad or coleslaw. For more mature heads, why not try chopping, steaming, and mashing them into a hearty St Paddy’s Day-inspired colcannon! 
Duncan’s ever-popular (and hefty!) little gem lettuces will also be joined this week by new season, fresh pak choi—crisp with juicy stems and glossy, dark green leaves, perfect for steaming, stir-frying, or adding to fresh, flavourful Asian-inspired soups like Tom Yum, Sichuan hot pots or ramen. Delicious!
