Salad greens!

And more radishes.

One of the best parts of having a garden is being able to make a salad on the fly. Pick a few leaves here and there, and you have a fresh, delicious side dish.

Just pluck a few leaves here and there, and leave the main plants intact, and you’ll get plenty of meals out of them. Today, I picked some tatsoi leaves, a few Swiss chard leaves, some spinach, a couple of sorrel leaves, some volunteer lettuce leaves that sprouted from last summer’s seeds, a couple of fresh young celery leaves, and a bunch of pea leaves – which are really sweet and tasty.

The key is to pick leaves that aren’t getting a ton of sun. From the pea plants, I picked the leaves closest to the ground. Don’t take too many, or you’ll sap the energy of your plants, but many plants produce more if you harvest more. I also added some radishes – the French breakfast are near their peak – I’ve picked about half of them so far, and they’re really sweet and mild. I also picked a few Giant of Sicily radishes, and they’re getting nice and peppery.

I dressed the salad with an anchovy vinaigrette – 1/8 tsp of anchovy paste, 1/2 tsp of dijon mustard, 1/2 tbsp lemon juice, 2 tbsp olive oil and a pinch of thyme and black pepper. Anchovy paste isn’t as scary as it sounds – it adds a huge depth of flavor without a fishy taste. A tube of anchovy paste (looks like a toothpaste tube) is usually the best bet, because you can use small amounts and it stores well.