Fruit: grapefruit, avocado, oranges, rhubarb, bananas,
Vegetables: asparagus, onions, carrots, beetroot, Romano potatoes, mixed salad, chard, spring greens
In my salad days, when I was green in judgement I never understood the fuss about asparagus, but if it’s fresh and grilled with a sprinkling of lemon juice, olive oil, and salt, I begin to get it. Ditto – mixed salad bags are generally great (outside the deepest winter season with the ‘weird tasting one’ which is a bit like playing salade roulette). I heard the tail end of a recent food programme on R4 in which someone said the age of more commercial permacultury forest garden type salad bags was upon us. I say bring it on. It was supposedly a win-win - more viable for the producer not tied down to producing a certain quantity of a particular thing and therefore able to put things in the bag in different proportions when in season, and acceptable to the consumer whose expectations aren’t then dashed when a certain thing isn’t in it. Sounds a bit like the principle behind sausages and burgers at the naughty end of the food industry spectrum.