Spring has finally sprung in earnest here … Maybe! We’ve had to cover our plants for fear of frost several times in the past couple weeks, but we’re hoping that’s over! Our garden is looking great, with the cool-weather crops leading the way. For me that means the beginning of one of our shortest but bestest seasons: the season for garden salad! I love the fresh little sprouts of spring, and this year’s crop is especially vigorous. Tonight for supper we had salad, salad and more salad — yum! Pretty traditional, but here’s the ingredients we chose:
Fresh Garden Salad
Mesclun mix
Baby spinach
Baby romaine
Baby bokchoy
Cilantro
Raw Cheddar Cheese (cubed)
Dried cranberries
Sprinkle w/chopped pecans & slightly crushed Rye Triscuits
Dressing: Raspberry vinaigrette
