I am really looking forward to my five plants of kale taking off and growing so that I can seriously start using the leaves in salads and for cooking. I even sowed more kale to supplements the few plants.
Early this fall, I emptied a packet of turnip seeds in a small area and every one of the seeds are producing nice and healthy greens.
I also had a packet of arugula that I sowed in a patch. Nothing much was happening with them until I gave them a sprinkle of 10-10-10 fertilizer and last evening, I was surprised to find a healthy and dense crop.
As the sun was setting yesterday, I was out in the garden and gently breaking off kale, turnip greens, and arugula for a salad. Without washing the greens, I rolled them up and sliced them into strips.
Here are two very simple dressing recipes that go very well with salads:
2 tbs canola oil, 2 tbs fresh orange juice, 1 tsp chili powder, and 1/2 tsp (sea) salt. Stir together and let it stand a few minutes to blend the ingredients. As an alternative, use lemon juice, paprika, or any other spice that you like.
The other vinaigrette consists of 2 tbs each apple cider vinegar and canola oil, 1 tbs mustard, 1 tsp onion powder, salt and pepper to taste. As an alternative, use red vie vinegar, Dijon mustard, or finely chopped shallots or onions.
I also pulled a few radishes from the garden, sliced them up, and added to the salad. I couldn't stop there, I had to grate a carrot to add to the mix. My green salad is no longer so green.; it grew. This is a lot of roughage.
When serving the Green Garden Salad, go easy on the dressing. Do create your own green garden salad as well as dressing and share your recipes and suggestions.
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