By Melissa Corkhill
02nd February 2009
Chicory and Endive are hardy plants, offering a bit of freshness at a time of year when greenery is sparse. The leaves, which are white because they have developed in darkness, are bitter and not to everyone’s taste. But they make a winning combination with sweet foods such as figs and honey. If using in a salad, try adding a honey vinaigrette or apple slices to balance the bitterness. Cooking softens the taste and chicory can be baked, poached or grilled.
Cabbage was first enjoyed by the Chinese thousands of years ago. At this time of year, the Savoy cabbage is in season, a nutty textured green vegetable. Chop roughly, steam for a few minutes and then toss with crushed garlic, a knob of butter and black pepper for a delicious side dish. It can be combined with leftover mashed potato to make a fine bubble and squeak. Chop veg into 1 cm cubes and fry in a wok over a high heat with a little oil. Serve with pickles and chutneys for a warming winter lunch. Or if you have a little extra time on your hands, stuffed cabbage leaves are particularly tasty using Savoy cabbage. Coleslaw is another favourite cabbage recipe. Grate carrots, chop cabbage finely, slice half an onion thinly and mix with a couple of tablespoons of mayonnaise, a pinch of curry powder and a squeeze of lemon juice to make a zingy accompaniment.
Rhubarb is actually a vegetable although it is prepared and served as a fruit. The long pale pink stems of the early rhubarb look beautiful and can be used to make a sumptuous array of desserts from pies to crumbles, fools to ice cream. It will probably need sweetening with a sweetener such as honey, agave syrup or sugar to balance out the tartness. In some parts of the UK, growing the long pink stems has been turned into an art form. We investigate:
What is the Rhubarb Triangle?
The mysterious rhubarb triangle is an area of Yorkshire that is famous for it’s forced rhubarb. Every February residents host a Festival of Rhubarb and visitors come from all over to sample recipes and take part in demonstrations and talks.
What is forcing?
Early rhubarb is forced, which means that it is subjected to heat and darkness so that young shoots grow quickly in search of the light. At this time of the year, rows upon rows of the vegetable are grown and then handpicked by candlelight at exactly the right moment.
What was the Rhubarb Express?
A mid-twentieth century transport system to get the pink shoots to the eager consumers as quickly as possible, in optimum condition. Hundreds of tonnes were carried by train from West Yorkshire to other areas of the country.
What can I expect from the Wakefield Festival of Food, Drink and Rhubarb?
Everything tart and pink, from a Gourmet evening which showcases a five course rhubarb supper to an organic farmer’s market and entertainment for the whole family. It takes place from 27th to 28th February 2009 at locations all over Wakefield.
