As the season of greens draws to a close, we’ve been making the most of what is left of our salad greens. There’s just nothing like a big bowl of fresh greens straight from the garden!
Our salad usually contains a mix of spinach, oakleaf lettuce, baby chard leaves, baby beet greens, cilantro, dill, basil, and just for fun we’ve added a few baby leeks. Sooooo good!
We then top the salad with items like hard boiled eggs from our chickens, sunflower seeds, fresh peaches or nectarines, salmon or sardines, tamari-roasted chickpeas, grated cheese, and either a few splashes of balsamic vinegar and olive oil, or go with some good ol’ fashioned Newman’s ranch dressing. YUM!
After the greens finally give up the ghost we’ll have to wait until the cool weather of fall to taste them again. We’re hoping to plant fall greens for round two of the salad days. Until then, there’s still some greens out there in the garden. I know what I’m having for lunch!