On Friday afternoons, I pick the greens in individual buckets or bags. Then, I mix them together in a big tub of water. This helps keep them fresh and seems to keep them from bruising. After they are mixed, I dump them on a large screen that is framed with boards and allow them to drain.
The mixture varies from week to week, depending on the greens I have available. The mixture in the above picture consists of red and green leaf lettuce, mache (also called corn salad) , kale, spinach, arugula, mizuna (a mild mustard green) and chive flowers.
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