These early spring days are ideal for growing leafy green crops, which thrive in our Edible Garden. We’ve had to do more watering this year since rainfall has been below average, but the tender lettuces, hardier kales, and leafier herbs are all flourishing this time of year. We have harvested broccoli, lettuce greens, arugula, and red mustard greens, and . The days when people thought of salad as “rabbit food’ are long behind us, and with access to such a bounty of vegetables, we know that salad can be anything from a delicate side dish to a hearty entrée. Try mixing some of the classic favorites such as butter leaf lettuce with more assertive arugula, or toss sturdy kale with cooked grains like farro or quinoa. Try this salad dressing recipe that is tangy, creamy, and wonderful on any of your garden produce:
- ½ cup plain yogurt
- 1 tablespoon toasted sesame oil
- Juice of one lemon
- 1 small clove garlic, crushed or minced
- ¼ teaspoon salt
- Fresh ground black pepper to taste
Put all the ingredients in a small mason jar, seal the lid and shake to combine; serve over the greens of your choice! For more ideas about putting your garden to work for your kitchen, join us for the Summer Edible Garden with Sierra Vasquez of Homestead Design Collective, at MAGC on April 17. Register online here.
