Mild Mix Mescluns from West Coast Seeds - these grow like wildfire - and you can clip them several times before reseeding. Growing them in a box makes watering easier and keeps away weeds. (although one time I was clipping the greens and came up with a strange item: a baby walnut tree, which came from a squirrel's hidden treasure). I collect salad dressing recipes, here's a great one I found yesterday in the latest book by Alice Waters: "In the Green Kitchen" (where it seems all the rage now is to get yourself a big, old mortar and pestle to use instead of your kitchen aid)
http://alicewatersgreenkitchen.com/
http://www.treehugger.com/files/2010/04/weekday-vegetarian-book-review-alice-waters.php
Great for when your herb garden gets going:
1 garlic clove,
1 shallot,
3 Tb.white wine vinegar,
3 Tb. lemon juice,
1/2 ripe avocado,
3/4 cup olive oil,
1/2 cup whipping cream,
1/4 cup chopped Italian parsley,
3 Tb. fresh tarragon,
2 Tb. cilantro,
1 Tb. basil,
salt and pepper,
chives
Finely dice the shallot and garlic, macerate with white wine vinegar and lemon juice. ( you can add 2 anchovies, if you like them, I don't).Add avocado and whisk with a fork. Whisking with the fork, gradually add olive oil and cream. Stir in herbs, salt and pepper.Pour dressing over salad, sprinkle with chives.
Mild Mix Mescluns from West Coast Seeds - these grow like wildfire - and you can clip them several times before reseeding. Growing them in a box makes watering easier and keeps away weeds. (although one time I was clipping the greens and came up with a strange item: a baby walnut tree, which came from a squirrel's hidden treasure). I collect salad dressing recipes, here's a great one I found yesterday in the latest book by Alice Waters: "In the Green Kitchen" (where it seems all the rage now is to get yourself a big, old mortar and pestle to use instead of your kitchen aid)
http://alicewatersgreenkitchen.com/
http://www.treehugger.com/files/2010/04/weekday-vegetarian-book-review-alice-waters.php
Great for when your herb garden gets going:
1 garlic clove,
1 shallot,
3 Tb.white wine vinegar,
3 Tb. lemon juice,
1/2 ripe avocado,
3/4 cup olive oil,
1/2 cup whipping cream,
1/4 cup chopped Italian parsley,
3 Tb. fresh tarragon,
2 Tb. cilantro,
1 Tb. basil,
salt and pepper,
chives
Finely dice the shallot and garlic, macerate with white wine vinegar and lemon juice. ( you can add 2 anchovies, if you like them, I don't).Add avocado and whisk with a fork. Whisking with the fork, gradually add olive oil and cream. Stir in herbs, salt and pepper.Pour dressing over salad, sprinkle with chives.
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