greenhouse salad crops covered up for yet another frigid night We finally caught a short window of time on Sunday that was dry enough to get the ground tilled and some beds properly worked up for spring planting! So far today we have avoided any sleet, ice, or snow, but with temperatures crashing below freezing as I'm typing mid-afternoon, we held off of doing any outdoor planting just yet. So many of spring's seeds are still in their packets, the transplants tucked in the greenhouse for yet another bone-chilling week...but with a little luck, we'll be able to get our spring planting underway by the weekend.
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!
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!
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