One of my favorite things about the start of garden season is clipping the first homegrown spring greens. If you grow lettuce, spinach, arugula, or other greens, you know what I’m talking about. If you don’t, I highly recommend getting a few seeds and giving it a try. Homegrown greens have flavor that is often muted or missing from store-bought ones, and you can buy seeds in varieties that grocery stores won’t carry. These seeds grow easily in the ground or in pots. My sister seeds two “lettuce bowls”—wide, low plastic pots—for my parents each year that sit in the shade on their porch all summer. When the supply gets low, they simply pull the straggly plants and tuck in a few new seeds.
My homegrown lettuces and other greens mainly land in salads, as I share this week in my Twice as Tasty column for the Flathead Beacon. I also tuck them into tacos and sandwiches, fold them into hot pasta or curry, and pair them with eggs.
Learn to make Arugula Salad with Asparagus and Shaved Parmesan
