Denny Schrock

first salad

A blend of lettuces dressed with crumbled blue cheese and croutons is a springtime dinner treat.

Salad season has arrived. I devoured the first salad from the garden last night for dinner. This first batch of salad greens came from various lettuces, spinach, and corn salad that overwintered in the garden with no protection, a first-time occurrence in my Des Moines garden.

I could have harvested them earlier, but I’ve been traveling so much lately that I’ve not had the opportunity to do so. The outlook for more springtime salads from the garden looks rosy. The early-March planting of lettuce and spinach is almost ready to reap as well. I should thin them and use the rejects as gourmet baby greens.

Radishes from the garden are also ready to pick. These first red orbs are sweet and mild because they have matured quickly in the pleasant spring weather. Now if my tomatoes would just ripen in the next two weeks…….!

Fingernail-sized radishes will add color to spring salads.

Recently seeded rows of lettuce and spinach are ready to thin and use in salads.