The lettuce and spinach I started in big planters in the glasshouse for our winter salad consumption here at Struan Farm are thriving. So much so that I've already had to start the next generation, I think they call this "sequential sowing" to toss around a gardening term (or perhaps not, I could be all wet in my effort to impress you).
The lettuce is tender and sweet, and we're loving this variety of spinach, King's Seeds' "Spinach Santana." I don't think it's related to Carlos; the word actually means "saintlike" in Spanish.
My favourite salad at the moment is Santana spinach, fresh mandarin sections, slivered almonds, low fat feta and sliced red onion with a homemade vinaigrette of lemon juice, River Estate Olive Oil, dijon mustard and a bit of honey. For more of a meal cooked chicken or salmon could be added. I'm thinking I should probably call this the "Santana Salad." We've been having the lettuce with fresh figs, shaved parmesan, almonds and the very same vinaigrette.
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