My focus for this year's cool season garden is the salad bowl. I have at least a half dozen salad greens, along with beets, radishes and red and green scallions. I am also going to try a fall crop of snap peas, which I have not tried before. Does anyone have an advice for the fall snap peas?
Here is what I hope to be eating in my Thanksgiving salad bowl:
"Redina" leaf lettuce
"Mache" winter lettuce
if all else fails, this should survive
"Samish Savoy" spinach
"Mizuna" mustard green
for its great taste and mild spice
"Wrinkled Crinkled Crumpled" Cress
for its peppery bite
for its enjoyable mellow bitterness
for its great health properties, and for the taste and structure it will add
Except for the cress, which needs light to germinate, I like to mix all of my salad bowl seeds together. I use an empty spice jar, with the sprinkle top still attached. Then I use it to sprinkle the seeds into the bed and let everything grow together. This makes a mixed harvest easy: just use scissors to sheer off the leaves, two inches above the ground.
To get you started on your winter salad bowl, I am giving away a collection of seed packets, including my very favorite, "Wrinkled Crinkled Crumpled Cress," a delicious Mizuna, Red Winter Kale, and Arugula.
To enter the drawing for the seed collection, simply leave a comment telling me your best tip for a good salad (special green? favorite dressing? anything!). Since its about time to get these greens growing, I will randomly draw a name on August 5th and get them in the mail ASAP! Be sure to include your e-mail address when you sign in to leave a comment.