Sunday, May 03, 2009

micro is the new green

baby greens 2

This has been an exciting early-spring garden for me because of a new (to us) innovation: micro greens!

A few months ago during the seed swap that we had with friends, I was thinking about ways to use up old seed packets, and looking at all the expensive blends of seeds they put into the seed catalogs, and realized that I had plenty of potential custom blends of my own sitting there in the bin of old seeds.

I made a blend for micro greens with:
beets
pac choi
corn salad
zen
spinach

We also had a big packet of unopened mesclun mix from two years before. In March I got two long planters (the kind you use for window boxes), and planted each with one of the blends. These seeds are all somewhat aged, so I didn't really worry about germination rates, I just dumped them in there. They have done great!

The first time I had to thin them, we made a salad with just a few leaves of over-wintered Bibb lettuce, and a whole bunch of tasty little micro greens. They are delicious! HWWLLB, who is really not a salad-eater even on his most virtuous days, proclaimed them "much better than lettuce" and said he would happily eat them whenver I served them.

Each time we harvest them, it seems to just make more room for the left-behind greens to get a bit fluffier, but I did finally do some re-seeding last week. I plan to keep harvesting and re-seeding them til I run out of seeds. I don't know what I'll do then - though if I dig through our old-seed bin again, I bet I'll find a bunch more aging seeds that would like to become fancy salad mix.

Here's a recipe for the dressing that has become our new favorite on micro greens:

Put into a small jar:
4 Tbsp EV olive oil
2-3 Tbsp white wine vinegar
1/8 tsp honey
pinch of sea salt
one clove of garlic, peeled (but not chopped)

Shake well to blend contents thoroughly. Let the garlic steep in the dressing for a little while before serving. If you leave the garlic in the jar, it will just keep infusing the dressing with a stronger garlic flavor until the dressing is used up. Keep refrigerated.

And thanks to all of you for the tips on getting things finished (or not). I think I just need to accept that this is my M.O. right now. Too many things on my mind to worry about unfinished knitting. In fact, knitting is usually so therapeutic for me... I think if I forget about it for a little while, I'm going to come running back to the yarn in my hour of need anyway (and maybe get some of those wayward projects done).

4 comments:

  1. Sounds delicious - and a great way to use up spare seeds. Seed packets seem to multiply of their own volition, don't they?

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  2. What a great idea for using up old seeds!

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  3. Thanks for sharing the idea. I planted some up yesterday.

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  4. bunnies, i got bunnies. i don't have the heart to do anything to get rid of them so I'm constantly trying to outwit them. One year a family of red tail hawks took up residence near my pool house. They left behind only the heads. I had lots of lettuce that year but I was scared to death to walk my yard for fear of stepping on a bunny head!

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