Fw: [SoFlaVegans] Spicing up Salad

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Spicing up SaladBy Ellen Ecker Ogdenhttp://www.organicg ardening. com/feature/ 0,7518,s1- 4-64-1411, 00.html?traffics ource=OGNews_ 2008_04_02http://www.organicg ardening. com/featureprint /1,7759,s1- 4-64-1411, 00.htmlLettuce may be the queen of greens, but she can use alittle company in the salad bowl. Inviting colorfulchards, spicy mustards, crunchy cabbages, delicateflowers, and delicious herbs to the party elevates thesalad from a boring side dish to the show stoppingcenterpiece of a meal. This spring, plant your ownpatchwork of greens and then mix together an ediblework of art—a homegrown salad bursting with flavor andshot through with

color.Mix It UpGreens often come in pre-mixed seed packages (mesclunmixes), but getting to know salad greens on anindividual basis is the best way for gardeners andcooks to become familiar with the flavor of eachvariety. Start by experimenting with tender cuttinglettuces and arugula, then branch out to include avariety of young greens: peppery mustard, zesty cressand fringed kale. By growing each green separately youcan mix and match their flavors, colors, and texturesuntil you find a mix that perfectly fits your taste.To make choosing your own mix easier, we've dividedthe greens into three categories: spicy, mild, andcolorful:Spicy GreensArugula (Eruca sativa) plays a starring role in mostmesclun mixes. It pops out of the ground and is readyfor harvest in less than three weeks. Arugula candouble as a salad green and a seasoning, adding tangto gazpacho and a welcome

piquancy when chopped into asalad bowl and combined with lentils and couscous.Arugula comes in two varieties; sylvetta (Diplotaxisspp.) is the wild cousin to the more traditionalarugula. Both are peppery and grow quickly.Chervil (Anthriscus cerefolium) packs a spicy surprisewallop in its tender ferny greens, and is a classicingredient in French vinaigrettes. Use its aniseflavored leaves sparingly in dressings and salads.Chicories (Cichorium endiva) range from small, cupshaped leaves (escarole) to frilly heads (endive), yetall are typically tart in flavor. Tamed with a creamydressing, they enliven a salad of mixed greens withboth texture and taste.Cress (Lepidum sativum) adds a distinctively pepperyflavor to any salad and was known as peppergrass to19th century Americans.Mild GreensAsian Greens (Brassica rapa), including bok choi andtatsoi, form tender petioles

that add a subtle crunchto salads.Claytonia (Claytonia perfoliata), a wildly exoticgreen rarely found in the market, is easy to grow andthe tender lily pad shaped leaves add an unusualvisual twist to a bowl of greens. It's also known asMiner's lettuce and winter purslane.Kale (Brasicca oleracea) is prized for its vigor andfull flavor. Use young leaves to add ornamental flair,texture, and nutrition to salads. 'Redbor' has deeplycurled, crimson leaves in addition to a delicate,earthy flavor.Mache (Valerianella locusta) germinates and growsslowly, but the unique rounded cup shaped leaves offera striking contrast to a bowl of greens. Also known aslamb's lettuce, this mild flavored green deserves adelicate dressing only minutes before serving.Colorful GreensRadicchio (Cichorium intybus) produces intenselycolored and variegated leaves. Look for hybrid typesthat

form heads in the first season and resistrotting. Tear leaves into small pieces or cut intoslivers for the salad bowl. 'Indigo' performs reliablyin most gardens.'Bright Lights' Chard (Beta vulgaris Cicla Group)provides a bounty of harvestable greens all summer.The earthy flavor and flamboyant yellow, pink, and redstems round out a traditional salad. Cut the greenswhile young or harvest the tender inner leaves ofmature plants.'Bull's Blood' Beet Greens (Beta vulgaris CrassaGroup) add a spike of brilliant burgundy to salads.Keep this cut and come again green growing by trimmingthe tops back after they reach two to three inchestall.Mustards (Brassica spp.) get hotter as they grow, sopick them small if you prefer a milder flavor andtender greens. Mizuna, and 'Osaka Purple' or 'SouthernGiant Curled' mustards add great color to Mesclunmixes. Tame their sizzling hot flavor

with a goodcreamy dressing.FidylLive Simply So ThatOthers May Simply Livehttp://groups. / group/Yoga- With-Nancy/http://groups. / group/SignSoFla/http://groups. / group/SoFlaVegan s/http://groups. / group/SoFlaSchoo ls/____________ _________ _________ _________ _________ _________ _You rock. That's why Blockbuster' s offering you one month of Blockbuster Total Access, No Cost. http://tc.deals. / tc/blockbuster/

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