BC Living
How to Support BC Wineries Now
Embark on Culinary Adventures: 5 Must-Try Solo Dining Experiences Around BC
You Gotta Try this in April 2024
4 Tips on Balancing a Nutritious Diet with a Side of Indulgence
Choosing Connection: A BC Family Day Pledge to Prioritize Presence Over Plans
Embracing Plant-Based Living this Veganuary and Beyond
Inviting the Steller’s Jay to Your Garden
6 Budget-friendly Holiday Decor Pieces
Dream Home: $8 Million for a Modern Surprise
Protected: Spring into Fun in Kamloops: The Best Events in the City
Travel Light, Travel Right: Minimalist Packing Tips for Solo Explorers
A Solo Traveller’s Guide to Cozy Accommodations
Melodies and Museums: Solo-Friendly Entertainment for the Independent Traveller
Arts Club Theatre Company Celebrates 60 Years
Films and TV Series that Inspire Solo Travel
8 Gadgets and Gear for Your Solo Adventures
A Solo Traveller’s Guide to Souvenir Hunting in BC
Sḵwálwen Botanicals – Changing the Face of Skincare
Q: As an expatriate Brit, every spring I mourn the unavailability of spring cabbage. Please tell me why no one grows it here? Swiss chard and spinach have their place, but cooked they disolve into a soggy green heap in which I quickly lose interest. Is seed available here?
As another expatriate, (from Guildford, England), I am well qualified to answer this question! The spring greens (as we used to call them), were always available from the farmers’ market and the greengrocer’s.
In Canada I grow collards for spring greens, as they are prolific non-heading cabbage greens that will not go soggy when steamed or cooked. I also grow ‘First Early Market’ cabbage for spring greens, as this non-heading cabbage has a slightly-wrapped heart, which is tender and sweet when diced and lightly steamed.