Alys Fowler's broad bean falafels
I went to the big smoke last week. Summer suits it - the burnt umber grasses of , overflowing window boxes, people thronging to every and any green patch and picnicking for lunch. It was hard not to be charmed. I ambled about enjoying the sun and found the most beautiful vintage skirt in a charity shop. It has a great swing and huge pockets, pockets perfect for collecting eggs and stuffing with greens.
I learnt about apron greens in Paula Wolfert’s wonderful 'Mediterranean Grains and Greens' (a treasure trove for the home grower, out of print now, but worth hunting for online). These are wild greens collected by Greek woman where you have one pocket for bitter herbs (dandelions, chicory, sorrel, thistles) and one for bland (nettles, cleavers, Good King Henry).
By splitting up these greens in your apron pockets you can always keep the right ratio (roughly one part bitter to three parts bland) for cooking. When I ran my fingers along the rail and felt the heavy weight of vintage fabric and spied those great pockets I knew exactly what I’d be doing in this skirt. I like fashion that speaks to you in such ways.