From seed to salad mix

From seed to salad mix

I was drowning in salad mix at the end of the day.  The coolers were packed full of totes and we needed more room, so I was stuffing bags and bags of leafy greens to free up a few tote spaces.  It felt like a burden, but at the same time, I felt rich.  This stuff is like gold, and not just because it earns us seven dollars a pound at our farm stands.  It's one of the most vibrant, colorful, texturally interesting crops- not to mention nutrient dense and gut-healthy- we grow at the Youth Farm.  It lasts for around two weeks in the fridge because it's so fresh and only a bit of every piece has been cut through in the harvest process, and it's my go-to easiest meal base- just toss in a bowl and add dressing and some sort of protein.  The process from seed to bowl is relatively simple and quick:

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Racing spring rains

Racing spring rains

Lunch.  I rinse out a bowl from our kitchen supplies and start to wander.  Duck into the last greenhouse and cut a couple heads from a small patch of salad lettuce that still stands.  Pluck a few big spinach leaves from the neighboring bed, and slip back outside.  Turn the corner to the single bed of flowering arugula and mustards, smell the pungent aroma of arugula flowers as I stride past and snip off a few buds, mindfully and playfully.  A few semi-opened tat tsoi flower buds for yellow.  Across the roadway, I grab several red cabbage flower stalks and toss them on top.  Eat the rainbow, they say.  I walk back to eat at the picnic tables, grateful for sunshine and vibrant everything.

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