Darina Allen: Growing your own is worth it on so many levels
Rhubarb and Sweet Cicely Compote: a spicy garnish for a sweet, in-season treat
As I write this column the skies are blue and the sun is shining and new season's produce is leaping out of the ground in the garden and greenhouse. I so hope you too have managed to sow some seeds and experience the sheer joy and excitement of seeing the seeds germinate and the first leaves unfurl. And then there’s the gradual growth until your crop reaches the peak of perfection, ready to enjoy even if it’s just a few salad leaves in a seed tray on your kitchen windowsill.
Your very own organic leaves will taste so much better, because you, yourself have grown them: you’ll relish every bite and want everyone else to know how you grew and looked after and anticipated enjoying them for weeks. When you grow some of your own food, it gives an added insight into the work and commitment that goes into producing beautiful produce — you’ll never want to complain about the price of food again and will nearly want to hug every farmer and producer you meet.
