from Kitchen Gardeners International

Hey, ya!
Just a little happy pick me up on an icy gray winter day.
Hope, Michiganders.
Spring, and salads from the garden, will return.
Plant it and salad will come.
Speaking of salads, on Saturday I read The Greens Book by Susan Belsinger and Carolyn Dille. A lot of great recipes, but the part that I really appreciated is a good useful discussion of the cultivation of particular greens.
I will use this book, already did last night, as a matter of fact.
Following not a particular recipe, but rather the spirit of adding greens to everything, I added a half a bag of Cut and Clean EuroGreens (Swiss Chard, Mustard, Turnip and Kale) to chicken ravioli, along with pesto and frozen Roma and cherry tomatoes. Yum.

Back to the video, here is a little hint on washing greens I picked up from the book... add about a tablespoon of vinegar to your water (up to a quarter cup for a half a sinkful) and swish and soak 5-10 minutes. Carefully remove the leaves without disturbing the water too much. The authors claim this eliminates 90 percent of second washings (and we know vinegar is a mild disinfectant and environmentally responsible).