This week, I was able to eat the first greens from my garden. After a really long and cold winter spent relying on produce from the store, it was such a great feeling to eat something I grew myself.
The greens I’ve been able to harvest so far are ones that grew from seeds I planted about a month ago. I’ve got organic baby lettuces and baby Bloomsdale spinach…
…as well as red lettuces and pea sprouts coming up right now.
I love baby greens. I find them much easier to grow than head lettuces, which always seem to taste bitter by the time they’re ready to eat.
So I grabbed a few handfuls of each of the greens, as well as some lemon balm leaves from my herb garden (basil would also have been nice). I headed inside, rinsed everything off, then added some crunch and briny flavor to the salad by tossing in some toasted almonds, pitted kalamata olives, and a little finely chopped preserved Meyer lemon. All that was needed to finish my spring greens salad was a drizzle of extra virgin olive oil.
Baby salad greens grow fast – plant some now and you’ll be enjoying them in a few weeks. You don’t need a big space to grow them either, as microgreens can be grown in a planter and situated on a sunny balcony or deck. Make sure to keep them watered and, as they grow, thin them out by harvesting the leaves to eat. Make sure to stagger your plantings so you’ll have them to eat throughout the season.
–Winnie Abramson writes the organic gardening and food blog Healthy Green Kitchen.
Photo credits: Winnie Abramson