What is growing on? PART I

Here is the dish, people. Yummy in the tummy and not only Green.

Leafy salads are truly delicious and nutritious! So much good food grows in the crooked furrows I thought you might want to know what is growing in the cold frame right now.

And, it is ready for eating!

Can you dig it? Some of the salad greens have been harvested since early February! And in this hemisphere February is in the winter...



Arugula: This plant is so cool, in some places, it is called Rocket. The taste, to me, is nutty with a slight spiciness. Love it in a salad, straight from the garden, on a pizza, or cooked with eggs. And for one's health Arugula is rich in vitamin C and Potassium. And who knew it was a good source of Protein? And a very good source of dietary fiber? We all do now. Get Some!
Arugula is commonly combined with the following ingredients: prosciutto, goat cheese, endive, Parmesan cheese, and sun-dried tomato. yummm.
(Go here for way too much nutritional information.)

Mesclun: Literally it means mixture. And that is just what we have. The Mesclun mix is quite a variety of leafy greens and even has red and purple(ish) mustard 'greens'. There is even a speckled lettuce and arugula in it. Since Mesclun Mix originated in France you know it is fancy. A real beauty with different colors, textures and leaf shapes, and a treat for the palate with its robust flavors. After having a Mesclun salad I have heard it exclaimed, "Whoa! Wow. Now that was one delicious salad!"

We are growing several other varieties of leafy greens currently. Please click through the list if you would like to see the descriptions Wikipedia style:

Endive


Mache also known as Corn Salad.

Mustard Greens which has many applications for culinary delictibility if you visit epicurious.

(OK. So it is a short list. I forgot specific names of the others. I will brush up on the names and varieties and post a PART II.)