Growing your own greens for salad is easy! There
is nothing like picking your own salad ingredients.
In the winter many of us will grab a bag of salad mix
when we're in a hurry. But let's be honest, you can
tell it's not that fresh, and doesn't have the same taste
as homegrown lettuce. Even if you try a small selection
you'll have a taste of fresh spring greens!
Most lettuce and greens are cool weather vegetables,
so spring and fall are the perfect time to direct seed.
When the temperatures approach 80 it's difficult to start
the seeds, but you can do this indoors, then transplant
them in a protected spot where there is some sun, but
it's shaded during the hottest part of the day. This is
always worth a try, and as you experiment you'll find
varieties that work best for you. But this is the best time of year to get started!
Lettuce needs a well-drained loose soil, that has been
amended with compost, plus wood ashes or a little lime.
You can plant the seeds as soon as the soil can be worked.
I have a porch box in back that I'm planting this week with mixed lettuce and greens, then in June I'll plant
my basil there. Sprinkle seeds on the soil and cover
with a very light covering of soil. You can mix your seeds with sand if it makes it easier for you to see
where it's planted. Water gently after planting. When
the seedlings have sprouted and have started to grow,
thin them to about 6" apart. After they start to touch
each other thin again-using the greens for salad.
Remember you can harvest the lettuce young-you don't
have to wait until it's full grown! Be VERY diligent about weeding your lettuce. You don't want to use
any chemicals at all, so right from the start pick
out the weeds. If you do this from the beginning
it shouldn't be too bad! Keep the seedlings watered
well, and harvest as needed once they are large enough,
which in many cases, is just 6 inches or so! Loose-leaf is easiest to grow and you can be harvesting it in as little as 38 days (Redina). One variety of butterhead, Tom Thumb, is about he size of a baseball and is ready
in about 47 days.
You can also add other greens to your selection of lettuce
that are fast growing and add different tastes and textures:
-Purslane-the cultivated version of the weed is much nicer
and will grow all summer for harvest. Ready in 26 days!
-Red Giant Mustard-easy to grow, cool weather plant.
Purplish red leaves that grow about 12". Spicy addition
to salads!
-Mesclun-this names covers a variety of greens from
different countries-some mild and some a little bitter,
but all interesting!
-Cress-a tangy addition to salad-It grows quickly and can
be harvested at 4 inches!
-Corn Salad/Mache: a mild flavored green that you can
seed in early spring and harvest all summer.
INDOOR POTS
If you have VERY limited space, or just want to try something
different, you can grow pots of lettuce and greens under
lights indoors. Place the plants under the light for at
least 8-10 hours per day. You'll need at least a 40 watt
fluorescent bulb and the plants need to be no farther away than 2 inches. Raise it as they grow, and use a
natural fertilizer such as a fish kelp type. The Tom
Thumb lettuce will grow in a 4 inch pot. However and
where ever you grow it, give greens a try this year.
Your salads will be special treats!
Greens with Cherries and Goat Cheese
Ingredients:
1 7.5-ounce package mixed greens
1/4 cup dried cherries (no-sugar-added)
2 ounces goat cheese, crumbled
3 tablespoons raspberry or red wine vinegar
2 tablespoons olive oil
1 shallot, minced
Divide the greens between 4 salad plates. Evenly
distribute the dried cherries and goat cheese over
the greens. In a small cup, whisk together raspberry
vinegar, oil, and shallot. Drizzle dressing over the
salads and serve at once. Makes 4 servings.
NOTES: You can substitute feta cheese and add
a few walnuts on each plate. Instead of shallot
you can use a minced garlic clove or green onion-
depending on what taste you like. Instead of the
homemade dressing there are several nice lowfat
raspberry vinaigrettes that would work well.
Shrimp Salad
Ingredients:
8 cups of mixed greens
4 cups cooked shrimp
2 cups thinly sliced red onion
2 cups orange sections
1 tsp. chopped chives on EACH serving
vinaigrette dressing-homemade or bought
Arrange greens on each persons plate or in
individual bowls. Tops with the onion rings,
orange sections and shrimp-sprinkle with the
chives. Serve the dressing on the side. Offer
bread or rolls with the salad. This can be a
very light lunch or a salad before dinner.
Variations:
-Add fresh dill and capers with the chives.
-Offer avocado and chopped cilantro.
-Use fresh cucumber with the dill or tarragon.
-Offer boiled egg slices and olives.
-Grill the shrimp before adding to the salad
Mixed Greens and Walnuts
Ingredients:
8 ounces mixed salad greens
3/4 cup chopped walnuts
thinly sliced red onion
8 ounces Gorgonzola cheese, crumbled
2 tart green apples, cored and diced
8 ounce bottle of raspberry dressing
Assemble the lettuce on plates, then top
with even amounts of each item. Drizzle
with dressing or offer on the side. NOTES:
There are some wonderful dressings. One
I use is Ken's Raspberry Pecan Fat Free
Dressing. It's good and moderately priced.
You can use other cheese if you wish such
as Feta or Parmesan.
More On Salads:
Growing Arugula
Homemade Dressings
Tips for Selecting the Best Summer Fruit
Preserve and Display your Wedding Memories
Caring for Wicker Furniture