Maximising the profit and minimising the waste from seasonal favourites.
Spring is a fantastic season for flavourful green veg.
Spring cabbage is great value, has a long shelf life, and is hugely versatile. The inner leaves can be braised, sautéed, or shredded into slaws, and the thicker outer leaves are great for soups and wraps. The pale core of a spring cabbage can be finely sliced for slaw or stock. Don’t forget to use the whole cabbage: the tougher trim should be added to a stock.
Asparagus is considered a premium vegetable and will be popular with diners while it’s at its best. This is great news – it needs minimal preparation and cooking and, as you only need to trim the very end of the spears, there’s not much waste either.
Asparagus spears can be used in mains and sides, the tougher ends are great for soups, purées and stock, and if you have excess produce you can blanch and freeze it for later. Store upright in the fridge with the ends in water or in a damp cloth to extend shelf life.
Leeks are really great value and are packed with flavour. Use the white part of the leek for braising, confit, and in soups. The green tops are good for adding to oils and stocks.