Spring Greens

Hearty spring greens are delicious raw but can stand some heat. Get spring green recipes at TwiceasTasty.com.
Even in my cold mountain climate, harvesting from the garden has begun. After a winter of eating home-preserved food, I’m ready to start savoring fresh produce in my meals—and of course squirrel away tasty morsels for next season.

In our current social climate, this may be the first time you’re growing your own food, focusing on eating locally grown food, and thinking of saving your harvest for future enjoyment. If so, welcome to the club! You’ll find various ways to eat and preserve many delicious foods on the blog. I’m also continuing my sourdough starter giveaway all month for those who want to enjoy freshly baked bread with their garden goodies. In this post, I highlight some of my favorite early garden treats: spring greens.
Learn to make spring green meals and Wilted Arugula Pasta

Fresh Salads

A salad is just a bunch of greens tossed in a bowl, right? Maybe, maybe not. Get salad recipes at TwiceasTasty.com.
Using a recipe for a salad always seems silly: it’s just tossing a bunch of greens in a bowl, right? To be honest, my answer is yes—in terms of ingredient choices and their proportions. But the quality of those ingredients, how you toss them, and especially how you toss them in dressing can result in a soggy mess or a crisp, fresh delight.

My favorite salads have always been more stuff than greens. Even buried under a dozen freshly harvested vegetables, I can’t get excited about iceberg, Romine, or most leaf lettuces. I didn’t discover the appeal of salad greens until I lived in London and had my first taste of arugula or, as the Brits call it, rocket. Only recently sold in the United States as a loose salad green instead of in tiny, overpriced portions as an herb, arugula’s spicy, slightly bitter bite becomes the star on the salad plate. But you’ll still be disappointed in a light arugula salad—and heavier tuber-based ones—unless you dress it right.
Learn to make Arugula–Asparagus Salad and Mushroom–Sweet Potato Salad