Mixed greens are the harvest of the month for May. Spring is the perfect time to add mixed greens to your plate and palate. You can harvest, or buy mixed greens at farmer’s markets and grocery stores. In Vermont, you can find many different varieties of greens that are grown locally.
The History of Mixed Greens
The varieties that we typically see in mixed greens – arugula, spinach, endive, baby romaine, and bibb lettuces – mostly originated around the Mediterranean. In fact, the consumption of mixed lettuces in what we would consider ‘salad’ dates back to the time of the ancient Greeks and Romans.That being said, the use of mixed greens in their young and tender form as we know them today began in Provence, France as mesclun.
In the region of Provence, mixed greens are a common accompaniment to a meal. They can be served with dressing or as-is on the plate as a side. Either way, their simplicity as well as their depth of flavor shine. They are abundant at the well-known outdoor markets of Provence and may include the standard mix of lettuces as well as interesting varietals like frisée, dandelion, mâche, and chervil.
Whether you are growing or buying, mixed greens provide a healthy dose of vitamin A, vitamin C, vitamin K, and folate and potassium. These mixed greens may also contribute some calcium and iron. Blends with more spinach may provide more protein.
Storing Mixed Greens
For your greens to stay fresh, put greens in a large plastic or glass storage container. For the best freshness, lay a moistened paper towel over the greens before closing. This ensures that the greens will keep for a little longer and will avoid shriveling as they dry out. It is best to eat them within a few days of purchasing or harvesting.
Thai Almond Salad Dressing
- 1/4cupAlmond Butter
- 1/4cupcoconut milk canned (full fat)
- 1TbspSesame oil
- 3TbspCoconut aminos- substitute 1 tablespoon soy sauce if desired.
- 1Tbspfresh lime juice
- 1tspsriracha sauce
- Pinch of sea salt
- Add all ingredients (omitting the sea salt), starting with 1 teaspoon of sriracha (unless you know you love it spicy), to a blender. Blend well for 1-2 minutes, until mixture begins to lighten and looks well mixed (the coconut milk will make it get slightly "fluffy."
- Taste, and adjust seasonings to taste. Add more lime or sriracha if you love those flavors, and use a dash of sea salt to bring the flavors out more if desired.
- Store in the refrigerator for up to 4 days. Coconut milk does go bad quickly, so this dressing isn't something you can have around for a long time
- If you'd like the dressing to be "pourable," bring it to room temperature and stir well before serving. The oils in the almond butter and coconut milk will softly solidify when refrigerated.