I am using the “cut and come again” approach to the greens this year in the garden. Basically, broadcast sow the seeds in your bed or container, let them grow, cut what you need, taking care to leave 2-3 inches of height on the greens, let them grow back and do it again. Nice huh? You should be able to get 2-3 cuts off them.
All of that said, I finally have greens that are ready for the eating! As I mentioned earlier in the week in my 10 Grain No-Knead Bread, we are endeavoring to eat more whole grains in our house and this week is wheat berry week. So I decided to make a scrumptious little salad that is both chock full of whole grains and nutrients including protein.
Recipe is for two but easily scalable.
1 T olive oil
1 T red wine or balsamic vinegar (I actually used both!)
1 t agave nectar
kosher salt to taste
1/2 t pepper
8 oz wheat berries, cooked
2 handfuls of garden greens, rinsed and dried
1 small tomato, diced
2 eggs, soft or medium boiled and peeled
1.5-2 oz bleu cheese or gorganzola
Mix olive oil, vinegar, agave nectar, salt and pepper in a medium bowl with a fork. Stir briskly to combine oil and vinegar well. Add wheat berries and toss. Combine salad greens, tomatoes, bleu cheese, and wheat berry/dressing mixture in a large bowl. Toss to coat and mix. Dish into two large salad bowls and top with boiled egg.