We've decided to grow salad greens in the glasshouse here at Struan Farm through winter for salads, and they're taking off. Right now I've got big planters of rocket/arugula, mesclun lettuce and "Santana" spinach taking off, plus one of spring onions coming along. All organic, of course.
It's wonderful to be able to out the back door with a colander and scissors to cut fresh, tender, living greens for dinner!
Often for winter salads I will use spinach, red onion, mandarins, slivered almonds and crumbled feta, or rocket, roasted beets, haloumi or marinated Clevedon Buffalo Mozzarella with a tamarillo/honey/dijon mustard vinaigrette. Spinach with sliced almonds, feta, and dried cranberries is another one. We like to keep eating fresh greens throughout the year, and the glasshouse means we are able to do so.
p.s. About those daisies: often I will take spare plants that might be a bit frost tender into the glasshouse over winter as an insurance policy, especially those that can be re-grown from cuttings, like daisies and purple "Amistad" salvia. Which reminds me, I need to take some salvia cuttings sooner rather than later!
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