The greens are growing along at a rapid pace too and it’s the time of year when you need to harvest greens daily or as soon as they look big enough to eat.
Otherwise, many of the greens turn bitter before you know it and then all your TLC is for not and the fabulous nutrients from your fresh ‘green goods’ are gone too. Trust me, I’ve made this mistake before…several times…waiting too long to harvest and then realizing the greens are so bitter that not even I, the grower, can choke them down….
So, if you’ve got lettuces and other spring greens growing, get out and get to harvesting…
Make up a hearty summer salad for tonight’s dinner. Here’s one of my favorite’s…
Lemony Caesar Salad:
As much fresh lettuce as you can consume, preferably some romaine but others can be mixed in as well
Radishes and other colorful greens such as beet foliage
Tear greens into pieces and mix with chopped radishes
Fresh sourdough or artisanal bread cut into 1 inch squares (3 cups or so)
2 cloves of garlic (minced)
1 Tblsp butter
2 Tblsp olive oil
1/2 cup grated Parmesan cheese
several sprigs of fresh thyme, remove leaves from sprigs
Heat oil and minced garlic over low heat and melt butter into oil. Place cubed bread into large bowl and pour garlic/oil/butter mixture over top. Toss so bread is well coated then sprinkle fresh thyme leaves, salt, pepper and Parmesan cheese over bread cubes. Toss again to coat bread with seasonings. Spread croutons evenly on baking sheet and bake until crisp and golden. 350° for 15 minutes.
1 clove minced garlic
1 lemon juiced
1 tsp hot sauce (I use Tabasco)
1 tsp Worcestershire sauce
1 tsp Dijon mustard
1/3 cup olive oil
In bowl you used to make croutons, combine garlic, lemon juice, hot sauce, Worcestershire and mustard. Whisk in olive oil.
Add ‘green goods’ to bowl dressing is in and toss to coat evenly. Add more fresh Parmesan cheese, fresh ground pepper and croutons and serve. You can also added grilled chicken or salmon to add protein. Either is very yummy mixed in with this salad. Enjoy!