This time of year is good for salad making. Our salad plants are year -round with the use of cold frames, but right now our salads are especially full of flavors and colors. The multi-hued greens of freshly picked leafy plants beautifully set off the colors of the many other things we add.
|The brilliant colors of summer salad|
The leafy greens include three kinds of lettuce, and arugula, upland cress, and lovage. To this we add perennial onion, chives, cucumber, tomato, carrot, red and yellow peppers. Colorful additions to this are raddichio, purple cabbage, and chive blossoms (all purple); blueberries or raspberries; and brilliant orange and yellow nasturtium flowers.
This makes a full bodied salad that is a seasonal luxury. It seems to call for the uncorking of a bottle of rich, red bordeaux wine, and a wood-fire grilled t-bone steak as a side dish. It is edible art. G.H. and jmm