How to Make a Winter Salad Mix


| 11/7/2017 10:49:00 AM


Tags: Pam Dawling, Virginia, homegrown winter salads,

We are excited that our winter salad mix season has started! During the summer we have heads of lettuce and the warm weather salad crops like tomatoes and cucumbers. But now we've had a couple of frosts and we are starting to harvest many types of salad greens, mostly from our hoophouse. You could use cold-frames or thick row-cover on hoops outdoors for growing salad greens in suitable climates. Winter salad mix is also known as mesclun or spring mix (even though we are growing it in the winter).

Freshly harvested home-grown salad mix: spinach, Tokyo Bekana, Bull's Blood beet leaves and a speck of Ruby Streaks. There is no lettuce in the picture.Photo by Pam Dawling

Our harvesting includes cutting the outer leaves of various crops into ribbons, snipping small individual leaves from other crops and mixing the ingredients. Our general salad mix harvesting approach is to mix colors, textures and crop families. I like to balance green and red lettuce of different kinds with chenopods (spinach, baby chard, Bull's Blood beet leaves) and brassicas (brassica salad mix, baby tatsoi, thinnings of direct-sown brassicas, chopped young leaves of Tokyo bekana, Maruba Santoh or other Asian greens, mizuna, other frilly mustards such as Ruby Streaks, Golden Frills and Scarlet Frills). In October and early November we harvest the last of our outdoor lettuce and mix that in. Later we use lettuce grown in the hoophouse.

 

Ruby Streaks and mizuna. Photo by Kathleen Slattery




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