Yes! It’s finally that time of year when our family of four can eat as much lettuce as possible without making a dent in the supply growing in the garden. Each day the heads grow larger, making it hard to see signs of past harvest. Add spinach, cilantro, dill, chives, and sorrel into that mix, and a salad lover’s dreams can be realized.
At our house, we always have some of our favorite garlic dijon dressing in the fridge. Craving some variety, I made a cilantro lime dressing that turned out GREAT!
Cilantro Lime Dressing ~ Use an immersion blender in a bowl with high sides to liquify the following ingredients. Adjust to taste. If you like cilantro, but not in huge quantities, start with less and then add more if desired.
1 can (12 oz.) coconut milk
1/4 cup lime juice
1/4 cup olive oil
1 teaspoon honey
1 bunch of cilantro
a few dashes of salt
Of course, another way to use a surplus of greens is to cook them. Make a yummy stir fry with these veggies plus a splash of soy sauce, sesame oil, and rice vinegar. Pictured, from 12 o’clock clockwise are spring onions, asparagus, spinach, nettles, and lamb’s quarters.
Now that it’s finally the harvest season, I can’t wait to get my fill of the current bountiful veggie while looking forward to what’s next. Sugar snap peas… I can’t wait!