Salad Season is Here!

Salad Season is Here!

We harvested our first lettuce for spring mix this week! We had big plans for this season involving salad kits composed of greens, various spring and summer crops, herbs, and microgreens. Not all has gone according to plan so far, as is the life of farming. So we are really excited this week to have enough variety of items that pull together into some really delicious salad combinations. See the recipes below for inspiration.

This week, we've been harvesting spring mix, radishes, mint, pea shoots, and broccoli microgreens. Heat can be tough on cool-loving crops like lettuce, radishes, and spinach, causing them to bolt and taste bitter. So, we got out on Monday morning and harvested the biggest of the radishes and lettuces, so as not to lose them in the super hot temps on Monday and Tuesday.

Heat can also cause produce to wilt pretty quickly. We're taking extra care this week to keep our harvest cool from the time it leaves the field until it reaches your door. Things like harvesting early in the morning, keeping the harvest in the shade while it's still out in the field, spritzing it with water, getting it into the cooler as soon as possible and keeping it there for as much as possible outside of washing and packing. I'm also looking into purchasing some big igloo coolers to keep things cold during the trip from Grayslake to the final delivery destination. If you place an order from us, something you can do if you know you won’t be home to receive the delivery, is to leave a cooler out with an ice pack to help everything stay fresh longer.

 

Spring Salad with Lemon Cream Dressing

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Salad

  • Spring mix
  • Radishes
  • Pea shoots
  • Mint
  • Toasted sunflower seeds

Dressing (from Joshua McFadden's Six Seasons cookbook)

  • 4 garlic cloves, smashed and peeled
  • 1/2 cup heavy cream
  • Kosher salt and freshly ground black pepper
  • 1/2 teaspoon grated lemon zest
  • About 2 tablespoons fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  1. Put the garlic and cream in a bowl and let infuse for 2 hours in the refrigerator.
  2. Remove the garlic cloves from the cream, season generously with salt and pepper, and add the lemon zest.
  3. Start whisking the cream. Once it starts to thicken, add 2 tablespoons lemon juice and the olive oil.
  4. Keep whisking until it is light and airy. Adjust taste with more salt, pepper, and lemon juice
  5. Combine salad ingredients, top with dressing, and toss.

Asian-inspired Salad 

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Salad

  • Spring mix
  • Radishes
  • Pea shoots
  • Broccoli microgreens
  • Slivered almonds

Dressing Ideas

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