It's what we've been waiting for all winter: The time when we transition from our indoor lifestyles and practices to our outdoor endeavors. Sometimes that time can't come soon enough, especially if you love to garden. So if you are anxious to get started, here's a practical look at what you can do now to have fresh elements for salads in house all year long.
Mini Farm in a Box
Purchase a Back to the Roots Organic Mushroom Farm Kit at the Rodale Institute Garden Store and you can have mushrooms on the table in about two weeks. These mushrooms grow best in spaces that offer indirect sunlight and good air circulation. (Avoid placing near heating vents or your AC unit.) You simply soak the provided bag in water and start harvesting mushrooms in 10 to 15 days.
FACT: Mushrooms are low in calories, fat-free, cholesterol-free, gluten-free, and very low in sodium. They also provide important nutrients such as selenium, potassium, riboflavin, niacin and vitamin D.
Rodale Institute Garden Store | 611 Siegfriedale Rd., Kutztown | rodaleinstitute.org
Sprouts: So Simple to Grow
To begin sprouting High Mowing's China Rose radish seeds (pictured), place seeds in Mason jar, add water and secure the lid. Let seeds soak for six to 12 hours. Drain thoroughly. For the next three to five days, rinse and drain every 12 hours or so. Then place the jar in a sunny windowsill. As soon as you see green, they are ready to enjoy on your favorite turkey and avocado sandwich or spicy bean sprout salad. (High Mowing China Rose Radish seeds are also available at the Rodale Institute Garden Store, Kutztown.)
FACT: Sprouts are a fun growing project to try with your kids because the time between germination and harvest is minimal so kids stay interested in the process. Sprouts provide vitamins and minerals, are live, raw and vegan, naturally low in fat and cholesterol-free.
Lettuce Inform You
There was a time in our distant past where the head of iceberg lettuce reigned supreme, and while it still has a prime place on menus as wedge salad offerings, our palates have certainly evolved past the plain iceberg and tomato salad. Now we have a variety of lively, leafy greens and even some “maroons” that can turn our salad course into a mélange of creative tastes.
There are several varieties of baby and loose-leaf lettuce that can be grown indoors quite easily. There are also several methods for growing lettuce indoors. While this is a short-term endeavor, the yields produced are ample and it is a low-maintenance process—definitely worth the effort for the fresh salad lover.
Wikihow.com has the best online instructions for each method; one doesn't even require a pot!
Stock Up
You can find seeds for all those indoor lettuces and also grown heads of lettuce locally at Herbein's Garden Center in Emmaus. Established in 1974, Herbein's offers an extensive organic selection of vegetable plants, soils and garden accessories.
You'll also find a hearty selection of pots, perfect for both indoor and outdoor needs.
4301 Chestnut St., Emmaus | 610.965.9585 | herbeins.com
Top Your Crop
Now that you have your basic salad elements at your fingertips, you'll want to top it off with a fresh, delicious dressing. Locally famous farm-to-table chef, Lee Chizmar, of Bolete Restaurant and Inn in Bethlehem, provided us with this recipe. Who better to top a mushroom-infused salad than Chizmar? After all, “bolete” is the Latin term used to classify certain species of fungi.
Chef Chizmar's Mixed Green Salad with Parmesan, Mushrooms, Toasted Sunflower Seeds, Sourdough Croutons & Mushroom Vinaigrette
Serves 4
6 cups mixed baby greens
Mushrooms:1 cup cremini1 cup oyster1 cup shiitake1 cup royal trumpets1 cup sourdough croutons (sautéed in garlic butter)1 cup julienned cippolini onion2 Tablespoons toasted sunflower seeds2 Tablespoons grated Parmesan½ teaspoon fresh lemon juice½ teaspoon truffle oil4 Tablespoons dressing (or to coat evenly; see below)Salt and pepper to taste
Place the mushrooms, onion, croutons, Parmesan cheese, seeds, lemon juice and truffle oil into a large mixing bowl. Dress the sides of the bowl with the dressing. Then add the greens and using both hands gently toss the greens until they are evenly coated. Season to taste, then plate.
Mushroom Vinaigrette
1 cup sherry vinegar1 cup fortified mushroom stock5 cups dried porcini mushrooms1 shallot, julienned1 clove garlic1 teaspoon thyme leaves2 egg yolks1 teaspoon Dijon mustard1 Tablespoon Parmesan cheese1 Tablespoon lemon juice2 cups blended oilSalt and pepper to taste1 Tablespoon truffle oil
Combine vinegar, mushroom stock, dried mushrooms, shallots, garlic and thyme leaves in a small saucepot. Reduce over medium heat by one half. Cool. Then transfer the contents of the pot to a blender. Add the egg yolks, Dijon, Parmesan and lemon juice and blend on medium speed. Slowly pour the oil into the blender while it is running to emulsify the dressing. Season with salt and pepper to taste and finish with the truffle oil.
Optional Garnishes
Crisp shiitakesSliced winter trufflesParmesan peels
Special thanks to Fox and Finch vintage rentals of Bethlehem for providing their space, furniture and additional props.
