The Winter Greens have provided the most amazing source of fresh veg over the dismal winter months. Visiting the poly tunnel has been like venturing into a tiny oasis even on the worst of the wintery days.

I have picked every week since the first harvest until at the peak I was almost unable to use all the crops as they reached maturity. As the weather has warmed and dried out the poly more, the plants have started to go to seed, but this has not prevented us from harvesting the tenderest parts of the huge plants and continuing to enjoy fresh, invigorating greens.

My Japanese friend Kyoko (who also provided me with some of the seeds for the plants) has given me a recipe from her mum for one of the Winter Greens – Fuyuna. Delicious!

Kyoko’s Mother’s Traditional Japanese Fuyuna Recipe

You will need:

Fuyuna
Oil
Abura-age (thin deep fried Tofu, you can buy those frozen in packs of 3-4 sheets in Japanese shop)
Carrots
Mentuyu (concentrated udon and soba noodle soup-made from fish broth and soya sauce and sugar)

Method:

1. Wash fuyuna and cut them 3-4cm length.
2. Rinse 2 sheets of Abura-age with boiling water in order to to rinse away the oil, cut them as little finger size.
3. Cut carrots a little thinner than abura-age.
4. You can add pork or chicken as your choice.
5. Stir fry Carrots first then add Fuyuna. When those veggies are half cooked then add Abura-age.
6. Add Mentuyu to half cover veggies. If the Mentsuyu is too salty then add some water.
7. Put the lid on, cook it till carrots cooked – I quite like not too soft!
8. Before serving it, cool it down a bit in order for the taste to go into the veggies.