The Mid-May Garden: Salad Days of Spring

We finally got to enjoy some nice weather this week, at least nice by garden standards since it has been warm but also rainy. My cucumbers are growing by the minute, there's a baby lemon squash on one of my plants, and I have several cherry tomatoes ripening on the kitchen windowsill to keep the rodents from beating me to them. The heady harvest days of summer are still ahead, though, and it will be a few more weeks before I have big baskets of produce to share with my friends. Right now we're in the salad days of spring, with smaller, cooler weather crops producing perfect ingredients for tasty salads.

We have eaten an amazing amount of homegrown lettuce this year, partly because I planted more of it and started it earlier and partly because the pandemic means we're going to the store much less and really want that freshness in our diet. I think the Little Gem has turned out to be the family favorite; it has the romaine crunchiness and structure and has grown really well. Usually we eat a mix of all three varieties, but with the weather turning warmer now I'm trying to use up the more sensitive types and keep the Little Gem going longer because it's supposed to be the most heat tolerant.

 In the first weeks we had to supplement our salads with lots of canned or store bought toppings, but now we have our own produce! My runty carrots might not be good for much, but they are big enough for salads and also have tasty greens that can be added for more carrot flavor. My store bought Husky Cherry Red tomatoes are also producing a small but steady stream of fruit, which is great because it's going to take a lot longer for my seed grown heirloom varieties to do much. This cold spring was tough on baby tomato plants! The other exciting addition now is fresh green peas. My vines have been growing like champs; they're about six feet tall and loaded with pods. I have two types of peas this year, but I can't really tell the different between them. We eat them raw in our salads, but in a few days I should have enough to cook and serve with dinner. It would help if we stopped eating them in the salads, of course, but they're just too tempting.

 I've also found a great homemade salad dressing that uses my herbs. This herbed honey mustard dressing is simple to make, keeps in the fridge for up to two weeks, and uses whatever combination of herbs you have growing. I'm using sweet basil and thyme in the current batch, and it makes a fabulous finishing touch for our garden salads. If you're growing shallots you can certainly add them, but I am making this recipe without them and don't miss them.

Here's a summary of what's yielding in the garden as of May 19:

Green peas
Husky Cherry Red tomatoes
Little finger and Parisienne carrots
Lettuces (Little Gem, Salad Bowl, Merveille des Quatre Saisons)
Herbs (basil, thyme, oregano, mint, rosemary)