Colorful Garden Salad

Oct
9

Post by community member:

There are few things as rewarding as making a salad for dinner directly from your garden! I love to take a walk through the garden before dinner, collecting things for the salad. It’s relaxing as well as productive.

In the spring and early summer we are eating our own lettuce and spinach. These days I start the salad with iceberg lettuce. I know it’s not as healthy as the darker green lettuces, but it’s hubby’s favorite, so I use it. In addition to the lettuce I added a few nasturtium leaves from the garden. Nasturtiums as a bit peppery so be careful how much you use! The flowers are edible and make a beautiful garnish.

One of the things we grow that is great in a salad, is amaranth. Last year I grew “Intense Purple” amaranth in the flower garden but it gets big and the leaves got a bit big and tough for salad by the end of August.

The smaller, newer leaves are more tender. This year I grew “Vietnamese Red” amaranth, as it is smaller but has the same intensity of color. Pictured below are both types.

Amaranth seed is used around the world as a grain source and I have read that the roots are an excellent vegetable. In China the immature leaves and stems are used in stir fry and are a good addition to salad eaten raw.

Amaranth was used by the Hopi Indians as a source of deep red dye. Looking at my hands after collecting the seed today, I can see that it would make a good dye. I immediately thought of organic soap color. Hmmmmm. I will have to give that a try!

I collected a large amount of amaranth seed today for selling on the farm store.

Another usual addition to my salad is the malva moschata leaf. It’s a mild edible leaf that is high in vitamin A. I often use it in salad with the violet leaves. Violet leaves are very high in vitamin C.

Chive flowers add a nice purple color to salad. I don’t have any growing right now but I did cut a few chive leaves to add. I like their mild onion flavor and some of mine are garlic chives. My chive seeds from this year are a cross pollinated mix of the two.

I don’t think any salad is complete without raw peas. We grew these earlier in the spring and froze them without blanching, so they would be crisp in salads. I drop a hand full in a cup of very hot tap water and let them sit while I finish the salad. At that time they are perfectly thawed!

I added a tomato fresh from the garden, of course. We have a lot of tomatoes right now! This one is a paste tomato which is not as sweet, but meatier. I used it because it is what I had on hand.

I also added a small green bell pepper directly from our garden!

How can we have a healthy salad without broccoli? Raw broccoli or cauliflower are both excellent in salad and, being brassicas, are high in anti-oxidants. We did not grow either one this year, so have to use the ones from the frozen bag bought at the grocery store. It’s still broccoli, even if we didn’t grow it ourselves.

Don’t forget to add the ground cherries! They are absolute delicious in salad!

Last but not least is the cheese. I love Parmesan and eat it on everything, including salad. I also add little pieces of cheddar or feta, if I have it.

We like ranch dressing, or sometimes zesty Italian or Caesar. I like to keep zesty Italian on hand for cooking too.

I have considered making a “salad garden” near the kitchen where I keep all my salad ingredients. I have not made this move yet, but might soon. It’s a time thing. I HAVE NONE!!

Do you grow all of your salad ingredients? Don’t you just love collecting fresh things that you grow yourself and eating them raw? What could be healthier than that?


Sheryl blogs at Providence Acres.

Interested in contributing a guest post to the Farm Bell blog? Read information here for Farm Bell blog submissions.

Want to subscribe to the Farm Bell blog? Go here.




Comments

  1. Patrice says:

    Beautiful display and photo of the salad. We grow our own salad ingredients. This is the first year of a truly WINTER greenhouse for me. It’s like a big science project. I want to be able to learn this and do a good job so we can sell salad ingredients at our farmers’market when others don’t have them. I was the first “kid on the block” to have anything green at the market early this past spring and folks loved it.I’m trying to quick study Eliott Coleman’s book Winter Harvest. I love my greenhouse!

  2. Euni Moore says:

    The photo is stunning (as usual of something you put together). I have never been able to grow nastursiums – they either don’t come up or the bugs get them, Our salad greens this year came from a packet of mesclun mix. So good and lasted even through the heat of summer. Also going to be building a green house to have all of the goodness of fresh veggies during winter.

  3. oneoldgoat says:

    Sheryl – that salad is almost too pretty to eat!!! I started some lettuce in a planter by my backdoor so that hopefully I’ll get some more before the first frost. Our lettuce stopped growing mid-July. The amaranth is lovely – I hope you post the results of the soap when you use it for coloring.

    Beth

  4. Sheryl - Runningtrails says:

    Thank you! We always grow lots of nasturtiums as they look great. We are almost overgrown with them by this time each year.

    Our lettuce and spinach finished months ago too but most other greens are still going. I have a small greenhouse and a coldframe. I am considering planting some salad greens in the cold frame this week. I just don’t know if I will have the time to manage it this year.

    I’ll post pics of the soap. I’m hoping to get to it this coming week…maybe. I have to get gong on that!

  5. Wendy says:

    I’ve grown nasturtiums for years and I love that they are beautiful and edible! In fact, for a number of years I grew a large amount of them and sold the blossoms to a chef at a local country club as well as other edible flowers I grew.

    You mentioned some good ones, but here are some more to consider trying: violets/violas/pansies (these don’t add a lot of flavor, are rather bland, but make a strong visual impact~ you can also “sugar” these and put them on desserts!), scarlet runner bean flowers (taste like fresh peas or green beans), broccoli flowers (delicate yellow blooms taste like broccoli). There are a lot more, and I’d recommend Rosalind Creasy’s books to learn more!

Add Your Thoughts



Search Farm Bell Recipes

Generic selectors
Exact matches only
Search in title
Search in content
Post Type Selectors
Filter by Categories
All Recipes
Appetizers & Snacks
Bagels
Bean Soups
Beans
Beans, Grains & Rice
Beef
Beverages
Biscuits
Blog
Boiling Water Bath
Bread Machine
Breads
Breakfast
Brownies
Budget
BWB Condiments
BWB Fruits
BWB Jams, Jellies, Butters & Preserves
BWB Marmalades & Conserves
BWB Other
BWB Pickles & Pickled Stuff
BWB Salsas
BWB Sauces
BWB Tomatoes & Combos
BWB Vegetables
Cakes
Candy
Canning
Casserole
Casserole
Casserole
Cereals
Cheese
Cheesecakes
Chilis
Chowders
Cobblers
Coffee Cake
Cold Remedies
Condiments
Cookery 101
Cookies & Bars
Cream Soups
Crisps
Crock Pot
Crowd-Size
Crusts
Cupcakes
Cure & Smoke
Dairy
Dehydrating
Desserts
Diabetic
Dips
Doughnuts
Dressings
Egg Dishes
Eggs
Entertaining
Fat-Free
Featured
Fermenting
Fillings
Fish
Food Photography
Freezing
Frostings & Icings
Frozen
Fruit Breads
Fruit Cakes
Fruit Salads
Fruits
Gift Basket Goodies
Giveaways
Gluten-Free
Goat Cheeses
Gourmet
Gravies
Griddles
Grill-Outdoor Cooking
Hard Cheeses
Herbs & Spices
Holiday
Homemade Cheese
How To
Ice Creams
Ingredients
Ingredients & Mixes
Jell-O
Jell-O Salads
Kid-Friendly
Kitchen Gadgets
Kosher
Lactose-Free
Lamb
Leftovers
Lettuce & Greens
Low-Carb
Low-Fat
Low-Sodium
Main Dish
Marinades
Meat Salads
Meet the Cook
Muffins
Non-Dairy
Old-Fashioned
One Dish Meal
Other Breads
Other Breakfast
Other Condiments
Other Dairy
Other Desserts
Other Main Dish
Other Salads
Other Side Dishes
Other Soups & Stews
Other Special Diets
Pasta
Pasta
Pasta Salads
Pastries
PC Beef
PC Chicken
PC Meats
PC Other
PC Poultry
PC Soups & Stews
PC Veggies
Pets
Pickling
Pies
Pizza
Pizza Crusts
Pork
Potato Salads
Potatoes
Potluck
Poultry
Presentation
Preserving
Pressure Canning
Pressure Cooker
Puddings & Custards
Recipe Requests
Relishes & Chutneys
Rolls
Rubs
Salads
Salads
Salsas
Sandwiches
Sauces
Scones
Seafood
Side Dishes
Soft Cheeses
Soups & Stews
Sourdough
Special Diets
Special Occasions
Steam Juicer
Stocks
Stuffings
Substitutions
Syrups
Tarts
Tips & Tricks
Tortillas & Pitas
Using FBR
Vegan
Vegetable Breads
Vegetable Salads
Vegetables
Vegetarian
Wild Game
Yeast Breads


If you would like to help support the overhead costs of this website, you may donate. Thank you!





Thanks for being part of our community!