Didn't take a photo this time, but should have. Harvested much of the spring spinach, arugula, lettuce and dandelion greens this morning (it was all suddenly bolting) to make way for baby lemon cucumber plants. Ended up with LARGE BAGS of greens, which I carried en masse to neighbors' houses. Alas, no one was home this holiday weekend! So there are truckloads of fresh greens in the fridge. I think I see huge plates of sauteed greens on the dinner table over the next couple of days.
About 1/3 of the greens garden is still left. Will re-plant lettuce and spinach as a cover crops under the cukes. Care for a fresh salad? Come to my house this week.
Here's my favorite salad dressing recipe. I make this for friends in summer; they say it's the tastiest ever. Best made with summer herbs harvested on a full moon.
Satori Green Goddess salad dressing
(about 4-6 servings)
In a large food processor thoroughly combine 2 tablespoons organic olive oil and 2 large cloves fresh organic garlic; then add scant 2 cups of organic mayonnaise (less to taste, or substitute organic whole milk for some of the mayonnaise for a lighter dressing), 2 minced anchovy fillets, 1 small, chopped onion, 2 teaspoons chopped parsley, 2 teaspoons chopped basil, 2 teaspoons chopped chives, 2 teaspoons chopped lemon balm or lemon verbena, and 1 tablespoon rice vinegar (more to taste), and pepper to taste. Combine well and pour over fresh salad greens. Can be bottled in the fridge for about 1 week.
Thank you, Mother E.!

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