Nourishments—

Easy To Grow Greens Welcome Spring

By Nancy K. Crevier

“Knock, knock.”

“Who’s there?”

“Lettuce.”

“Lettuce who?”

“Lettuce in, it’s cold out here.”

It might be chilly around the edges still, but lettuce is one spring crop that flourishes before hot, humid, summer weather sets in. And after a winter of eating tattered, weather-beaten, expensive lettuces from far away places, it is a treat to walk out to the garden and pluck crisp, new leaves to fill the salad bowl.

Growing your own greens gives you access to a wider variety of salad fixings, as well. Grow bolt-resistant Deers Tongue for a longer growing season, or dress up your salad with the frilly leaves of Black Seeded Simpson. Tiny, tight-hearted Tom Thumb has buttery leaves and the long, bronze-edged leaves of Rouge D’Hiver and pale Paris White lend a new look to Caesar Salad.

Take spring salads up a notch with the addition of a zesty cress or arugula, both at their peak when harvested young. Mache, also known as lamb’s lettuce or corn salad lettuce, has a mild, nutty flavor. Complement other greens with the edgy, almost bitter bite of an endive or radicchio. The deep rose colors of the radicchio or Red Russian kale brighten up the plate, too.

Lettuce and other garden greens grow so easily, and the results are so satisfying, that it is worth the small amount of work to put in a plot. Most greens can be planted directly into humus-enriched soil, as early in the spring as the soil can be worked. Head lettuces, such as Great Lakes, Saladin or Victoria, are a bit more work to grow, requiring indoor propagation and transplanting for best results.

For a steady supply of fresh greens, re-seed every two weeks, until about one month before the truly hot weather appears. Water the seedlings often, but lightly, and as soon as several leaves have developed on each plant to a size slightly smaller than your palm, it is time to harvest and enjoy them.

Putting together a salad with fresh garden greens is easy – gently wash the greens in cold water, drip or spin dry and tear into bite-sized pieces. Use a variety of textures, colors and flavors to create a dish as easy on the eye as it is delightful to the palate. Extra greens can be placed on a paper towel in a perforated plastic bag, and stored in the vegetable bin of the refrigerator for several days.

Topped with homemade dressings, salads of fresh greens add a touch of Spring to any meal.

So when lettuce comes knocking at your door, don’t be shy. Let it in.

Oil and Vinegar Dressing

½ C canola oil

½ C extra virgin olive oil

½ C cider vinegar

3 Tbs tamari soy sauce

2 large cloves garlic, pressed through garlic press

1 tsp dried oregano

1 tsp dried basil

1 tsp dried thyme

½ tsp dried, crushed rosemary

Whisk all ingredients together thoroughly. Or, place in a glass jar with tight fitting top and shake vigorously. Store in refrigerator.  Whisk or shake before each use.

 

Bleu Cheese Dressing

1 C natural, plain yogurt

1-11/3  C heavy cream (depending on how thick you like your dressing)

4 oz Danish bleu cheese, crumbled

A good squeeze of fresh lemon juice

2 Tbs fresh minced dill

1 Tbs fresh minced parsley

1½ tsp Dijon mustard

4 thin scallions, minced, green and white parts

1 clove garlic, crushed

¼ tsp black pepper

Pinch salt

Put all ingredients into a medium bowl. Stir together with a wooden spoon. Do not use a blender or processor, as you want a slightly chunky dressing to be the result.

Refrigerate and use within four days.