We are at the time of year when we must be judicious with how many of our greens we harvest. Until May, when the first strong crop comes in, we need to nibble and supplement. That is why I now pull extra greens from wintered over and perennial plants to add some heft and oomph to our salads.
Top of this list are sorrel (π π’πππ₯ ππππ‘ππ π), minerβs lettuce (πΆπππ¦π‘ππππ πππππππππ‘π) and Verte de Cambrai MΓ’che (ππππππππππππ ππππ’π π‘π), the last two being wintered over. We have been growing them so long they self seed and pop up in the most unassuming places. The minerβs lettuce, in particular, is particularly sweet this time of year.β
Next I go foraging in the yard finding wild thyme (πβπ¦ππ’π π ππππ¦πππ’π), dandelions (πππππ₯πππ’π ππππππππππ), wild onion (π΄ππππ’π), plantain (πππππ‘πππ πππππ), nipplewort (πΏπππ πππ πππππ’πππ ) and garlic mustard (π΄πππππππ πππ‘πππππ‘π). Early in the Spring all of these greens are still relatively sweet and savory rather than bitter.
There is an inner peace as I walk slowly in the yard looking for leaves to clip with my scissors. It is a peaceful and contemplative time for me.β This mix keeps us in greens that are fresh and delicious. Both my wife and I attack our evening salads as would a pair of elderly ravenous rabbits. 
There are rarely leftovers.
1 Comment
Im very pleased to find this site. I need to to thank you for ones time for this particularly fantastic read!! I definitely really liked every part of it and I have you bookmarked to see new information on your site.