Maggie's Farm

A few easy-growing salad (and I hate salad - rabbit food) greens for the garden that even I enjoy. I would never use these things in a mixed green salad, because you lose the flavor and character of the individual thing.

These are greens that you can plant every two or three weeks during the spring and summer, and harvest small and tender. Some of them will grow back after harvesting the leaves. They are often commercially grown hydroponically these days.

My favorite is Mache (aka Corn Salad), a sweet, tender mayonnaise-tasting leaf

Frisee, a member of the Chickory family. Bitter, tangy, crunchy: good to precede a game meal, grilled lamb, or steak. Never salad with the main course, in our view, unless it's a buffet, because salad dressing messes up the flavors of the main course.

Garden Cress, a member of the Mustard family. Sort of like Watercress.

Dandelion. Spicey with a bit of crunch.

Arugula. The strange kerosene flavor grows on you. Just try to ignore the fact that Liberals like it.