April 1, 2016

Celebrate Salad Greens, April's Harvest of the Month

Lettuce is usually relegated to the salad bowl, but it doesn’t always have to be like that. Try using frilly escarole in Italian Wedding Soup, a warming combination of broth, greens and meatballs. Tightly packed heads of radicchio can be cut open, marinated in a balsamic dressing and then roasted until completely wilted and caramelized. Crispy romaine can be cut in half, grilled and served up with a simple anchovy dressing. It goes without saying that each of these dishes would be elevated to the next level with the addition of some simple parmesan.

Anything you would put into a sandwich, tortilla or bun can be wrapped up in large lettuce leaves instead. Really think outside the box with this one: tuna fish, egg salad, grilled chicken, and falafel are all good choices. This month we’re tasting these Thai-inspired Salad Roll-Ups in all of the public schools through our Harvest of the Month program. Try making them at home!

Check out our Salad Greens Info Sheet for more cool serving suggestions. Look for our very own Thimble Farm salad greens in the grocery store, April's featured farmer!