Fresh, crunchy, crisp salad greens in the heat of Florida summer?
Yes, you read that right!
This recipe embodies some of my favorite flavors from the garden this time of year.
You may think you need a greenhouse or shade to achieve this - the hot afternoon sun is not to take lightly (pun intended) and most importantly, with the same enthusiasm as this guy:
But what if I told you, that you can grow fresh salad every day in the middle of July with minimal effort, without pesticides, and reap REAL harvests even if you have a bad attitude (If so, I do recommend gardening as it has many therapeutic benefits.)
Grow heat-tolerant tropical spinaches.Â
Grow them in the ground or in pretty pot, grow them in the sun or under a tree.
Tropical leafy greens, veggies and fruits are your BFF's in the summer and should be filling your table and your family! I enjoy the quest of creating new and delicious ways to eat them.
There’s several greens you can grow and they all have subtle flavors and textures.Â
I’ve asked our customers - “How would you describe salad greens?”Â
Most common responses are - fresh, mild, earthy, watery and compliments the flavor of the dressing.
All these plants fit this criteria:
For an extra pop of flavor try:
Katuk (sweet & nutty)
Cranberry hibiscus (bright red leaf that tastes like cranberry)
Additional herbs I like in my salads:
African Basil leaves and flowers for a classic basil flavor.
Korean Mint light purple flowers make gorgeous garnish that is sweet and anise-like.
In this recipe I highlight ingredients I am harvesting right now: Heat-tolerant greens, Herbs, Avocado + Pitomba cherry, which is an abundant crop in early-mid summertime. Imagine a bite sized peach! It’s sweet & tangy and makes a pretty shrub in your garden! Highly recommended.
I sliced up a ripe 'Day' avocado on top and it was perfection.Â
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Let me know if you try this and you're totally obsessed with it!Â
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- From Iris in the Murphy's kitchen!