Salad mix ideas - Page 3

BigVanVader · July 6, 2017

Yep, trailing lots of veggies this winter. I've actually never gardened in the winter, so this will be a fun learning experience. I'm really excited because the weather here in winter is great. I'm going to grow my Salanova in the coldframe to keep it dry and doing a lot of kale and carrots.

Nematode · July 6, 2017

Chlorinated wash water can extend shelf life of fragile greens.
Might be required for disinfection after all the e-coli/listeria greens problems.
Search: produce wash water chlorinated
Lots of info.

MuddyToes · July 6, 2017

I have trouble with lettuce in our summer heat (although this summer has been unusually cool and wet, ideal for lettuce). But last year I grew tatsoi and it tasted good even after it bolted. The flowers tasted pretty good, too.

I'm growing purslane, salad burnet, sorrel, amaranth, and Malabar spinach for the first time this year. I have tasted all but the Malabar and like the flavor of everything. I'm pretty easy to please when it comes to salad though. I've noticed that purslane wilts quickly after it's picked. I don't think I would put it in a blend and expect it to keep very long.

The sorrel has taken off like crazy. It started out really slow but then doubled in size these past couple weeks. Maybe it just needed more heat. I don't know. But I really like that our numerous bugs, squirrels and groundhogs don't seem to like it. Nothing has touched it and I don't need to spray anything on it.

I would definitely be in that niche clientele that went for the foragers mix. Sounds adventurous.

Nematode · July 7, 2017

Quote:

Originally Posted by MuddyToes

The sorrel has taken off like crazy. It started out really slow but then doubled in size these past couple weeks. Maybe it just needed more heat. I don't know. But I really like that our numerous bugs, squirrels and groundhogs don't seem to like it. Nothing has touched it and I don't need to spray anything on it.

Wild rumex (sorrel family) got roundup here, was taking over the place.
Everything needs some sort of spray.

BigVanVader · July 7, 2017

What does tatsoi tast like?

oakley · July 7, 2017

Sort of a cross between a meaty spinach, mustard green, and collards.
A bok choy without the white crisp lower stalk. Likes cooler soil so does well
for me. Bolts quickly when it is sunny and warm. But catching it before the
flower head 'flowers' in a compact cluster it is good tossed quickly for a warm
salad. Flower heads are great warm with lots of lemon, sesame seeds, garlic, drip of
toasted sesame oil.
Pairs nicely with escarole that sweetens when tossed in a warm pan.
Or in soups.

Young leaves can be pinched off for fresh mixed salads.
It does better for me than spinach, as does baby bok choy.

My salad beds right now, probably 6 weeks behind you weather-wise, are beet
greens, Bull'sBlood and EarlyWonder tall top, chards, (pick the baby leaves),
the Salanova mix, a frizee for texture, red and green SaladBowl, LolaRossa, etc, a few
others from Johnny's...I try a few new ones every year. Trying KyotoMizuna and
Baker's SiameseDragonMix.
(neighbors enjoying all of it as we are on holiday)

BigVanVader · July 7, 2017

Nice, I've heard Minutina is great as a winter green. I'm going to try it.

PNW_D · July 7, 2017

Has Corn Salad/Mache been mentioned
from West Coast Seeds

Quote:

Also known as Lamb’s Lettuce, Corn Salad, Mache, Feldsalat, Ackersalat and Rapunzelsalat. The small, pretty, tender green leaves of this green form a rosette that is very cold hardy. It has a mild and nutty flavour and can be planted early spring and again in late August.

bower · July 7, 2017

I was not impressed with the production value of mache, personally.
Tatsoi, that is one delicious green!

So crisp and tender.
As for chickweed, I love it myself and gladly use it in place of lettuce or alfalfa sprouts in a sandwich. It really is a weed.

Fast growing. Easy to keep around with no effort. Be prepared to rescue your actual lettuce, however.

For some reason the chickens at the farm didn't love it.

efisakov · July 24, 2017

Arugula Astro is easy to grow even over the summer. I am still picking leaves after it bolted. Quick and easy to grow as well. Attracts pollinators like creasy.
Green (or other colors) beans? If picked young are excellent in fresh salads.

Sorrel is used in Europe to make spring soups. It adds sour taste to it (like rhubarb). I grow up eating it in the spring. Just regular chicken soup with potatoes, carrots and some greens added to it, sorrel being main ingredient. Served with sour cream. mmm

imp · July 24, 2017

Sorrel has two types I know of, the regular green leaved one and the green leaf with very red veins. Both are good in salads and in a green sauce for fish or chicken

Pea shoots and tendrils in the spring, sweet potato leaves and vine tips in the hot summer are also good in salads or wilted served warm.

For summer mixes, don't forget the edible flowers, even the rose petals, so pretty to the eyes if you can scatter several colors in the greens mix.

July 24, 2017	#40
efisakov Tomatovillian™ Join Date: Nov 2012 Location: NJ, zone 7 Posts: 3,162	Arugula Astro is easy to grow even over the summer. I am still picking leaves after it bolted. Quick and easy to grow as well. Attracts pollinators like creasy. Green (or other colors) beans? If picked young are excellent in fresh salads. Sorrel is used in Europe to make spring soups. It adds sour taste to it (like rhubarb). I grow up eating it in the spring. Just regular chicken soup with potatoes, carrots and some greens added to it, sorrel being main ingredient. Served with sour cream. mmm __________________ Ella God comes along and says, "I think I'm going to create THE tomato!”

July 6, 2017	#31
BigVanVader Tomatovillian™ Join Date: Mar 2014 Location: Greenville, South Carolina Posts: 3,099	Yep, trailing lots of veggies this winter. I've actually never gardened in the winter, so this will be a fun learning experience. I'm really excited because the weather here in winter is great. I'm going to grow my Salanova in the coldframe to keep it dry and doing a lot of kale and carrots.

July 6, 2017	#32
Nematode Tomatovillian™ Join Date: May 2012 Location: massachusetts Posts: 1,710	Chlorinated wash water can extend shelf life of fragile greens. Might be required for disinfection after all the e-coli/listeria greens problems. Search: produce wash water chlorinated Lots of info.

July 6, 2017	#33
MuddyToes Tomatovillian™ Join Date: Sep 2016 Location: Delaware Posts: 234	I have trouble with lettuce in our summer heat (although this summer has been unusually cool and wet, ideal for lettuce). But last year I grew tatsoi and it tasted good even after it bolted. The flowers tasted pretty good, too. I'm growing purslane, salad burnet, sorrel, amaranth, and Malabar spinach for the first time this year. I have tasted all but the Malabar and like the flavor of everything. I'm pretty easy to please when it comes to salad though. I've noticed that purslane wilts quickly after it's picked. I don't think I would put it in a blend and expect it to keep very long. The sorrel has taken off like crazy. It started out really slow but then doubled in size these past couple weeks. Maybe it just needed more heat. I don't know. But I really like that our numerous bugs, squirrels and groundhogs don't seem to like it. Nothing has touched it and I don't need to spray anything on it. I would definitely be in that niche clientele that went for the foragers mix. Sounds adventurous.

July 7, 2017	#35
BigVanVader Tomatovillian™ Join Date: Mar 2014 Location: Greenville, South Carolina Posts: 3,099	What does tatsoi tast like?

July 7, 2017	#36
oakley Tomatovillian™ Join Date: Jun 2015 Location: NewYork 5a Posts: 2,303	Sort of a cross between a meaty spinach, mustard green, and collards. A bok choy without the white crisp lower stalk. Likes cooler soil so does well for me. Bolts quickly when it is sunny and warm. But catching it before the flower head 'flowers' in a compact cluster it is good tossed quickly for a warm salad. Flower heads are great warm with lots of lemon, sesame seeds, garlic, drip of toasted sesame oil. Pairs nicely with escarole that sweetens when tossed in a warm pan. Or in soups. Young leaves can be pinched off for fresh mixed salads. It does better for me than spinach, as does baby bok choy. My salad beds right now, probably 6 weeks behind you weather-wise, are beet greens, Bull'sBlood and EarlyWonder tall top, chards, (pick the baby leaves), the Salanova mix, a frizee for texture, red and green SaladBowl, LolaRossa, etc, a few others from Johnny's...I try a few new ones every year. Trying KyotoMizuna and Baker's SiameseDragonMix. (neighbors enjoying all of it as we are on holiday)

July 7, 2017	#39
bower Tomatovillian™ Join Date: Feb 2012 Location: Newfoundland, Canada Posts: 6,793	I was not impressed with the production value of mache, personally. Tatsoi, that is one delicious green! So crisp and tender. As for chickweed, I love it myself and gladly use it in place of lettuce or alfalfa sprouts in a sandwich. It really is a weed. Fast growing. Easy to keep around with no effort. Be prepared to rescue your actual lettuce, however. For some reason the chickens at the farm didn't love it.

July 24, 2017	#41
imp Tomatovillian™ Join Date: Apr 2009 Location: Wichita Falls, Texas Posts: 4,832	Sorrel has two types I know of, the regular green leaved one and the green leaf with very red veins. Both are good in salads and in a green sauce for fish or chicken Pea shoots and tendrils in the spring, sweet potato leaves and vine tips in the hot summer are also good in salads or wilted served warm. For summer mixes, don't forget the edible flowers, even the rose petals, so pretty to the eyes if you can scatter several colors in the greens mix.