By Hojung Ryu
As an intern for Washington Gardener Magazine, I planted a spring mix and salad bowl mix of salad greens from seed in the community garden plot with my editor Kathy and my co-intern Dorvall. We observed and checked on the plants every week on Thursday for 8 weeks, from the first week of March to the last week of May.
After I harvested the plants, I rinsed and prepared them for lunch. The salad bowl mix was grown to its full size and was very leafy, so it was perfect so a good bowl of salad. I made a salad (shown above) with tomatoes, prosciutto, carrots, cheese, topped with avocado green goddess dressing.
For the spring mix, it did not grow as tall yet as the salad bowl mix, so I used it as a topping for my avocado bagel with prosciutto and scrambled eggs (shown at right). It felt rewarding to grow my own food and both plates tasted amazing! I loved this experience and it inspired me to grow and harvest my own food more. Thank you, Kathy, for this exceptional experience!
What are you growing and eating this week from your edible garden?
About Fenton Friday: Every Friday during the growing season, I'll be giving you an update on my community garden plot at the Fenton Street Community Garden just across the street from my house in zone 7 Mid-Atlantic MD/DC border. I'm plot #16. It is a 10 ft x 20 ft space and this is our 11th year in the garden. (It opened in May 2011.) See past posts about our edible garden by putting "Fenton" into the Search box above.
Join us in celebrating -- 2022 Year of the Salad Greens! #yearofthesaladgreens and May is National Salad Month!
This post is part of the #GardenBloggersChallenge sponsored by Gardencomm for the month of May. You are invited to join in and can see more details at gardencomm.org
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