Growing Salad Greens

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Growing Salad Greens

By Brenda Hyde

Growing your own greens for salad is easy! There is nothing like

picking your own salad ingredients. In the winter many of us will

grab a bag of salad mix when we're in a hurry. But let's be honest,

you can tell it's not that fresh, and doesn't have the same taste as

homegrown lettuce. Even if you try a small selection you'll have a

taste of fresh spring greens!

Most lettuce and greens are cool weather vegetables, so spring and

fall are the perfect time to direct seed. When the temperatures

approach 80 it's difficult to start the seeds, but you can do this

indoors, then transplant them in a protected spot where there is

some sun, but it's shaded during the hottest part of the day. This

is always worth a try, and as you experiment you'll find varieties

that work best for you. But this is the best time of year to get

started!

 

Lettuce needs a well-drained loose soil, that has been amended with

compost, plus wood ashes or a little lime. You can plant the seeds

as soon as the soil can be worked. I have a porch box in back that

I'm planting this week with mixed lettuce and greens, then in June

I'll plant my basil there. Sprinkle seeds on the soil and cover with

a very light covering of soil. You can mix your seeds with sand if

it makes it easier for you to see where it's planted. Water gently

after planting. When the seedlings have sprouted and have started to

grow, thin them to about 6 " apart. After they start to touch each

other thin again-using the greens for salad.

 

Remember you can harvest the lettuce young-you don't have to wait

until it's full grown! Be VERY diligent about weeding your lettuce.

You don't want to use any chemicals at all, so right from the start

pick out the weeds. If you do this from the beginning it shouldn't

be too bad! Keep the seedlings watered well, and harvest as needed

once they are large enough, which in many cases, is just 6 inches or

so! Loose-leaf is easiest to grow and you can be harvesting it in as

little as 38 days (Redina). One variety of butterhead, Tom Thumb, is

about he size of a baseball and is ready in about 47 days.

 

You can also add other greens to your selection of lettuce that are

fast growing and add different tastes and textures:

 

-Purslane-the cultivated version of the weed is much nicer and will

grow all summer for harvest. Ready in 26 days!

 

-Red Giant Mustard-easy to grow, cool weather plant. Purplish red

leaves that grow about 12 " . Spicy addition to salads!

 

-Mesclun-this names covers a variety of greens from different

countries-some mild and some a little bitter, but all interesting!

 

-Cress-a tangy addition to salad-It grows quickly and can be

harvested at 4 inches!

 

-Corn Salad/Mache: a mild flavored green that you can seed in early

spring and harvest all summer.

 

INDOOR POTS

If you have VERY limited space, or just want to try something

different, you can grow pots of lettuce and greens under lights

indoors. Place the plants under the light for at least 8-10 hours

per day. You'll need at least a 40 watt fluorescent bulb and the

plants need to be no farther away than 2 inches. Raise it as they

grow, and use a natural fertilizer such as a fish kelp type. The Tom

Thumb lettuce will grow in a 4 inch pot. However and where ever you

grow it, give greens a try this year. Your salads will be special

treats!

 

Greens with Cherries and Goat Cheese

Ingredients:

1 7.5-ounce package mixed greens

1/4 cup dried cherries (no-sugar-added)

2 ounces goat cheese, crumbled

3 tablespoons raspberry or red wine vinegar

2 tablespoons olive oil

1 shallot, minced

Divide the greens between 4 salad plates. Evenly distribute the

dried cherries and goat cheese over the greens. In a small cup,

whisk together raspberry vinegar, oil, and shallot. Drizzle dressing

over the salads and serve at once. Makes 4 servings. NOTES: You can

substitute feta cheese and add a few walnuts on each plate. Instead

of shallot you can use a minced garlic clove or green onion-

depending on what taste you like. Instead of the homemade dressing

there are several nice lowfat raspberry vinaigrettes that would work

well.

 

Shrimp Salad

Ingredients:

8 cups of mixed greens

4 cups cooked shrimp

2 cups thinly sliced red onion

2 cups orange sections

1 tsp. chopped chives on EACH serving

vinaigrette dressing-homemade or bought

Arrange greens on each persons plate or in individual bowls. Tops

with the onion rings, orange sections and shrimp-sprinkle with the

chives. Serve the dressing on the side. Offer bread or rolls with

the salad. This can be a very light lunch or a salad before dinner.

 

Variations:

-Add fresh dill and capers with the chives.

-Offer avocado and chopped cilantro.

-Use fresh cucumber with the dill or tarragon.

-Offer boiled egg slices and olives.

-Grill the shrimp before adding to the salad

 

Mixed Greens and Walnuts

Ingredients:

8 ounces mixed salad greens

3/4 cup chopped walnuts

thinly sliced red onion

8 ounces Gorgonzola cheese, crumbled

2 tart green apples, cored and diced

8 ounce bottle of raspberry dressing

Assemble the lettuce on plates, then top with even amounts of each

item. Drizzle with dressing or offer on the side. NOTES: There are

some wonderful dressings. One I use is Ken's Raspberry Pecan Fat

Free Dressing. It's good and moderately priced. You can use other

cheese if you wish such as Feta or Parmesan.