Summer is finally here!
About five weeks ago, while it was still very chilly and rainy, I planted mesclun seeds in our garden. It was probably the easiest and cheapest gardening I have ever done-and we ate the results last night for dinner! I purchased the packet of seeds at Lowe’s for only $1.
Mesclun is a mix of young salad greens, typically including arugula, leaf lettuce, frisee, endive, mizuma, oak leaf, lamb’s lettuce, radicchio, chervil, groundsel, sorrel and dandelion. Yummy, nutritious mesclun greens are easy to grow in the spring and yield 3-4 harvests in early summer. Simply sow seeds into well-worked soil by placing seeds in hand, then shaking side to side to allow seeds to fall into the soil, and cover with loose soil or potting mix. Gently water the seeds as necessary (keeping the soil moist, but not soggy) until the seeds begin to sprout.
When leaves are 3-4” tall, you are ready to harvest. Snip leaves to a height of 1-2” to allow mesclun to re-grow for another harvest.
Mesclun salads are among my favorites, for the mix of lettuces and greens provides a different texture and taste in each bite. Last night, I made an Italian-style salad with onion and tomato slices, pepperoni and mozzarella cheese, topped with my favorite dressing, Girard’s Italian.
Mesclun is also a wonderful accompaniment to crab cakes, bacon-wrapped scallops and any other appetizer-style dish that uses an aioli dipping sauce. The dipping sauce and especially the seafood flavor provides a sweet, creamy balance to the crunchy greens.
Happy Gardening-and Welcome to Summer!
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