Spring came early this year and some of our gardens are already producing new veggies!
Early harvests are often rich in greens: radish tops, mustard, turnip greens, herbs, etc.
One way to use these spring greens is in a preparation featured in the New York Times recently: Moroccan Herb Jam! Not a sweet jam, but a cooked-down savory spread that can be enjoyed on pita bread or added to soups and stews for additional depth of flavor.
Check out the recipe at the New York Times' Cooking site.
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