Mizuna: textured like frissee, not too bitter, mustardy and a little spicy
Spinach (Bloomsdale): thick leaves but tender and mellow
Arugula: rich and spicy
Cilantro: no wonder these guys always go to seed mid-May…they were happy as clams through the winter and are going strong in the covered beds right now. I love to toss a few sprigs in with my salads, adds a nice contrast.
Cress: whoo-wee, spicy — but so good! And one of the loveliest rows in my raised beds.
Toss them all together with just about any kind of salad dressing….YUM! These salads can stand even the most outrageously bold dressing (a la roquefort or something really garlicky) and still hold their own flavor-wise. But I personally like them with a balsamic vinaigrette.
While I’m crunching away, I can’t help but think of the super vitamins I’m getting from such dark leafy veggies, especially when the toddlers are toting in all kinds of icky viruses this time of year.
I’m sad thinking about these greens going to seed in a couple months, but I’m encouraged by the thought of late-spring salads coming in. In that spirit, I planted about 20 romaine starts a few days ago. This is the earliest I’ve ever tried putting them out, but it’s also the first time I’ve had covered raised beds, so we’ll see if they make it through the inevitable final hurrahs of winter: