My first salad of the season

Kate Frank, editor

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Lettuce

Kate Geruntho Frank

Lettuce with either cilantro or parsley and a couple of weeds.

Kate Geruntho Frank

Dill

Kate Geruntho Frank

Lettuce

Photo: Kate Geruntho Frank

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I built five new raised beds this spring, and as a result, I got a really late start planting my veggies. Last night, I was finally able to harvest greens for my first salad! There is something so satisfying about being able to make a salad on the fly, especially on a night when I'm too tired/lazy to go to the grocery store. And the combination I chose is one that I would never create if I was buying my greens in a regular supermarket.

I chose two or three types of lettuce (thanks, Ruth, for the seedings), plus spinach and arugula. Then I added some tiny mint leaves, chopped basil, dill, and bronze fennel. I had sunflower seeds and walnuts on hand, plus raspberries in the fridge. I finished it off with some lite balsamic vinaigrette.

Bronze fennel	Mint (in a container, of course)

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