|I love how the leaves are so glossy and I noticed today how most of the stems have become the same colour as they get older.|
It's delicious cooked up with some soy sauce and sesame oil and a nice change from the usual greens at this time of year. We tend to cut the stems away from the leaves and cook those off first to soften and then add the leaves in at the last minute to keep them fresh. Yummy!
What veg crops are still providing interest on your plot at this time of year?