Harvest of the Month: Salad Greens

Toss mixed greens with your favorite vegetables and a salad dressing. —Caroline Brehman

This June we’re celebrating one of the first hardy crops to poke through the soil in the spring — salad greens. Salad greens are easy to grow yourself, and by planting a row of seeds each week you can enjoy your own home-grown salad greens all summer. Celebrate the start of summer with a bag of mixed greens and discover which type you like best. Romaine, butterhead, kale, arugula, and mizuna are some popular varieties. 

Packed with nutrients, greens are my go-to vegetable when my meal needs some extra color or flavor. Anything you would put into a sandwich, tortilla, or bun can be wrapped up in large lettuce leaves instead. Tuna fish, egg salad, grilled chicken, and falafel are all good choices. You can also try putting a handful of greens in a salad or burrito for a refreshing crunch. Salads don’t have to be complicated — toss some greens with your favorite dressing and enjoy it as a simple side dish. 

When shopping for greens, try to buy them as fresh as possible, and avoid wilted or yellowing leaves. Heads of lettuce should be firm and bright green. You can find local salad greens at Cronig’s, Ghost Island Farm, Morning Glory Farm, Blackwater Farm, North Tabor Farm, and Island Grown Initiative’s Farm Hub.

Pea Shoot, Pea, Watercress, and Arugula Salad

(Recipe by Robin Forte)

¼ cup lemon juice
¼ tsp salt
a pinch of black pepper
½ cup olive oil
4 oz. pea shoots
1 bunch watercress, stems removed
1 bunch arugula, stems removed
½ cup frozen green peas, thawed
1 Tbsp. mint, chopped
¾ cup feta cheese, crumbled

In a small bowl, combine lemon juice, salt, and black pepper. Whisk in olive oil.

Put washed trimmed greens into a large bowl, and toss with dressing. Top salad with green peas, chopped mint, and crumbled feta cheese.