Greens!

After a long dark cold rainy winter, there's nothing like hearty garden fresh greens to lighten and enliven the body and spirit. We used to have trouble this time of year using up all of our greens, but we're getting more savvy about sneaking them into every meal. Spinach in the smoothies for breakfast, spicy mesclun and lettuce on the sandwiches for lunch, heaping bowls of salad for dinner. Our favorite way to dress up the salad these days is to mix a little vinegar or lemon juice with olive oil, drizzle over the greens, slice whatever fruit we have around (apples, oranges, mango, pear, any dried fruit), add some toasted nuts or seeds, a few radishes or green onions or chives...divine!  Greens and eggs go great together--scrambles and fritatas and stratas. Lasagna and pasta are always improved with some spinach or arugula thrown in. And burritos! We love greens, cilantro, scallions in our burritos and quesadillas.

Living in our wet climate means we share our greens with the slugs.Washing the lettuce is not a task for
the squeamish or faint of heart. I always end up with a sink full of gray slimy little globules...and they still give me the heeby jeebies. At least the chickens appreciate them.

 The spinach in the middle there is "Beaujolais" from Uprising Seeds and is heavenly. So tender and sweet.

The greens on the left are our very favorite mix--the organic Spicy Mesclun Mix from Irish Eyes. I just pulled up our first batch that was going to seed and have a new set popping up now.

Any other ideas out there for incorporating spring's bounty of greens into our meals?