Make your salad bowl happy by growing your own garden greens. Featured in The Savory Moment podcast, Episode 1 of Season 1.
How to Grow Your Own Garden Greens
In Southeast Alaska, I sow successive batches of lettuce and mesclun (a mix of kale, chard, arugula, mâche, mustard greens, etc.) indoors from early April through mid-July, then transplant to my garden when they are about 4 inches high. In early spring, I get enough direct light with a south facing window; thereafter, I use a grow light.
Here is what you will need:
A container (I use and reuse disposable 9 x 13 foil pans)
Seeds (I like lettuce and mesclun mixes)
A grow light, if you don’t get strong, south facing natural light
Add about 4 inches of potting soil to your container. Sprinkle with seeds according to package directions. Cover with 1/8 inch of soil, then water well and place in good light. Water regularly, using liquid fertilizer once a week. When your plants are about 4 inches high, transplant in clumps to your garden. When plants are 6 inches tall, you can begin harvesting. Cut plants with a sharp paring knife or scissors, leaving 3 inches of each plant remaining to regrow—they will fill out repeatedly for additional harvests. If desired, sow another batch of seeds indoors after you have transplanted the first batch to your garden. Featured in The Savory Moment. Listen here!
CREAMY VERDE SALAD DRESSING
Make this easy dressing to go with a Mexican-style dinner, like enchiladas or bean bowls.
2 garlic cloves, sliced
1 tablespoon olive oil
1 cup prepared salsa verde
1 ounce (1 tablespoon) cream cheese
Saute the garlic in olive oil over medium low heat until golden. Transfer to a food processor and blend with the salsa verde and cream cheese until smooth. Use as a zesty salad dressing or as a verde sauce for a main dish.