EVENT: Grow a salad garden in your kitchen; BONUS Dijon Vinaigrette recipe

On Jan. 1, 2012, I was asked to speak at the Virginia Flower & Garden Expo at the Virginia Beach Convention Center about creating a kitchen garden growing a variety of greens: lettuce, microgreens and herbs. The lecture was well attended; here is the information I shared. The above photo shows attendees sampling a Dijon Vinaigrette Dressing I demonstrated as part of the workshop.

GREEN GROCER: CREATING A KITCHEN GARDEN SALAD

I use a stand with grow lights to have a number of greens available year-round to use in salads, on sandwiches and pizzas, in pasta and other entrees, and as garnishes. Here is what I grow:

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LETTUCE
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- Loose leaf is best, and I grow rotating crops that generally include: green oak leaf, red oak leaf, romaine, Buttercrunch, arugula, mustard
- Baby mixes work well
- Grows good from seed
- Pot should be 10 – 12 inches deep
- Average room temperatures are fine
- Provide 6 - 10 hours of strong light (up to 14 for seedlings)
- Good soil mix: equal parts potting soil, vermiculite, peat, perlite
- Keep soil moist; allow for good drainage
- Germination 7 – 14 days
- Thin to 3 – 6 inches apart
- Lightly fertilize at base
- Harvest outer leaves inward
- You can also grow spinach in a similar fashion

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MICROGREENS
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- Microgreens are the immature sprouts of a number of greens like lettuces and herbs, harvested and consumed when they are very young and about one inch tall. I grow rotating crops that generally include: arugula, beet greens, endive, kale, mustard greens, peas, radish greens, spinach, tastsoi and watercress

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HERBS – MY FOUR ESSENTIALS
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My four essential herbs to grow indoors are: basil, chives, mint and flat-leaf parsley

Generally growing criteria is similar, and includes:

-- Needs 6 – 8 hours of light
-- Needs nutrient-rich soil
-- Soil should be moist, but drain well

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BONUS RECIPE
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PROVENCAL DIJON VINAIGRETTE DRESSING

INGREDIENTS

2/3 cup olive oil
1/3 cup red wine vinegar
2 tablespoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon sugar
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon crushed dried basil
1/8 teaspoon dried thyme

METHOD

In a large mixing bowl, whisk oil, vinegar and mustard until smooth. Add salt, black pepper, sugar, red pepper, basil and thyme and whisk to incorporate.

NOTE:

Click HERE for a quick, easy Italian crouton recipe