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There are several ways to harvest salads from the garden. The method I use is to pick leaves and flowers from greens and herbs. I don't typically grow lettuces to maturity anymore. I just cut leaves or cut the lettuces when small and leave the roots in the ground. They will grow again. I prefer the freshness versus a big cut head sitting in the refrigerator.
Here is what you can get from an early Spring garden. Keep in mind I have greens and onions that over-wintered. Something you can prepare for in the Fall.
|Batavian Endive - The Rusted Garden: Gary Pilarchik|
The 'Batavian' endive is slightly bitter and has a creamy texture. Most greens are less bitter in the Spring because of the cool weather. I cut three clumps from my containers and left the roots in the soil. I just set it on the deck and picked out the good leaves.
|A Few Leaves of 'Red Russian' Kale: Gary Pilarchik|
|Peas I Planted Back in March: Gary Pilarchik|
Do you know what pea leaves taste like? Have you used them in salads? They are a great tasting sweet green with a hint of pea taste to them. Take a few from plants here and there. You don't want to harm growth. A few leaves won't matter.
|An Onion from the Container that Over-Wintered: Gary Pilarchik|
You need an onion in any respectable Spring salad. You can use the whites and green stem. The parsley is what I started in January in seed trays. Next year I can start it in February. It is getting to large for the cups. A few parsley leaves adds a nice flavor contrast. Parsley is also sweeter in the cool weather.
|Parsley in a Cup - The Rusted Garden: Gary Pilarchik|
Here are the Food Network money shots. I think I would love having a job taking pictures of vegetables. The salad is dressed with vinegar, oil and salt. Nothing fancy as to let the flavors of the salad come through. It tasted great. I had it right after work and it was picked to order and packed with flavor. It went from garden to bowl in about 20 minutes.
|Fresh Picked Garden Greens - The Rusted Garden: Gary Pilarchik|
|A Dressed Mixed Greens Spring Salad: Gary Pilarchik|