This has been an odd winter in that for nearly the past two months, the produce we have had to offer have mostly been the more tender crops in our greenhouse. Kale, collards, spinach, and other cooking greens are hardy enough to sail through most winters without a hitch. That didn't pan out this winter, and for the first time ever I'm finding myself craving kale in March - usually I'm sick to death of it by now! I'm not always eager to eat cold raw salads when it's a damp windy 20 degrees outside, but there are a few things you can do with all these salad greens other than, yes, salad. Try grilled or roasted romaine: trim the outer leaves from the lettuce, cut the heart in half, brush with olive oil, season with salt and pepper, then grill or roast the lettuce at high heat until it's a bit browned on the edges. The larger outer romaine leaves make good wraps for hot sandwich fillings. Sauteed arugula is pretty good, too, and takes just a few seconds to wilt in the pan: toss wilted arugula with pasta, use it as a pizza topping, or fold it into an omelet.
Not too much longer before spring eating arrives!