Once someone’s tasted fresh baby salad greens from the garden, it’s hard to imagine how they could think salad is the boring part of the meal. When greens are small and tender, they are so flavorful! Baby greens are popping up all around northern Michigan, including baby lettuces, arugula, mustard greens, chard, endive and many more. They are each delicious by themselves, but even better in a combination of sweet, spicy, mild and crunchy varieties. Mix it up and you may find that salad has become your favorite part of dinner!
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Selecting and Storing
- Baby greens are best picked in the early morning before the sun gets too hot.
- Once picked, rinse in cool water, drain and pat dry. Don’t use a salad spinner until just before serving, as they tend to bruise the tender leaves.
- Greens are best used right away, but they can be stored by wrapping them gently in slightly damp paper towels and then placing in a plastic bag in the refrigerator.
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Fun Facts
- Another name for mixed baby greens is mesclun, a combination of lettuces that originated in Provencal, France.
- The idea was to make a salad that included a combination of textures, tastes and colors.
- Edible flowers such as nasturtiums, marigolds, violas, and chive blossoms are often added to mesclun mixes.
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Nutritional Information:
- Mixed greens are generally high in Vitamins A and C, as well as potassium.
- They are also a good source of calcium and phosphorus.
Fresh picked greens have the highest nutritional content. |
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Recipes:
- Baby greens make fabulous salads, but also add them to sandwiches and tacos.
- Add fresh herbs like parsley and chives for even more flavor.
- Farmers’ Market Greens with Baked Goat Cheese Toasts
- Mixed Green Salad with Dates, Pecans and Blue Cheese
- Rubies and Greens
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Sources:
National Garden Bureau
www.gardenguides.com
www.recipe.kaiser-permanente.org/kp/maring
www.fruitsandveggiesmorematters.com
