In celebration of SALADS
If you believe salads are little more than a garnish at best, ‘rabbit food’ at worst, stop reading now. This is for salad lovers and anyone who revels in growing their own salad crops. Those of us for whom summer, with its abundance of sweet, crunchy leaves, is a joyous season of nonstop creative salads.
definitely falls into the latter camp. At a recent Perch Hill event, she demonstrated how she makes her ideal salad. First, at least four different types of lettuce to form the base, including such varieties as bronze ‘Merveille de Quatre Saisons’, ‘Batavia Red’ for its floppy, dressing-holding leaves, and ‘Cerbiatta’ for crunchy sweetness. Then come salad leaves: mustard wasabi for a.
