I am delighted to report that last weekend’s 18-degree drop-of-death (to many blooming trees, shrubs, and bulbs) did not adversely impact our spring vegetable garden. Wonder Spouse and I spent a half hour or so tucking them beneath heavy-weight spun garden fabric designed to help veggies survive cold spells. We tacked it down with the metal staples sold for that purpose, and crossed our fingers.
I didn’t lift the covers until yesterday, wanting to be sure the chilly nights would stay gone for a while. They looked fine, but thirsty, so I thoroughly watered all of them. This morning as the sun was topping the trees, I was thrilled to see how well the greens had responded to the previous day’s watering.
I decided on the spot, “This calls for a Fool’s Day salad!”
The red leaf lettuce (Merlot — from Baker Creek Heirloom Seeds) positively glowed with tasty antioxidants. But all the greens were vibrant in the rising sunlight. The mix of Asian greens will add subtle bitter notes to the sweetness of the lettuces. Fresh chives and dill will elevate flavors yet another notch. The recently planted parsley was not yet large enough to pick. By the next harvest, I should be able to add its tender leaves to the mix.
I’m thinking I’ll add a few Kalamata olives, some organic carrots from the store, and perhaps a sprinkling of whatever cheese loiters in the fridge to create tonight’s dinner masterpiece. Of course, I can’t take the credit. Those glorious greens do all the work.
I am not ashamed to admit I am a fool for fresh-picked salad. It’s a spring tonic in a bowl, uplifting spirits as it replenishes winter-weary bodies. I recommend it to all — no foolin’.
Happy Fool’s Day!