salads

Greens – a thought about them and a recipe for slaw

For some, this time of year is boring. Lack luster. Dull. Uninteresting. Insert adjective of choice.

I mean, who could possibly love greens?

What is the use of cool season crops? Why bother? Just bring on the main show. The summer crops. The fun stuff.

To those folks, I ask…are you sure? Why are you not excited for greens? How can this disdain exist? Greens are the harbinger of spring. They mark the end of winter doldrums…the first of freshness. They are the epitome of freshness.

Personally, greens are some of my favorite crops which encompass anything from the delicate and luscious spring mescluns to the heartier cabbages, collards, chard and kales (oh my, kales! YUM!).

So, I implore you not to discount the greens. Give them a try. There are too many great things that can be done with them…from a simple, refreshing salad

Spring lettuce mesclun with gorgonzola, walnuts, craisins, oil and balsamic

Spring lettuce mesclun with gorgonzola, walnuts, craisins, oil and balsamic

To crisp cole slaws:

Kale and Cabbage Coleslaw with Marcona Almonds

(Many thanks, Patsy, for the recipe…we cannot wait to try it this weekend.)

Give greens a try, won’t you? Once summer rolls around, the delicate and the refreshing will be missed.