Spring Has Sprung!

By: Naomi Ross

For over fifteen years, my family participated in a farm cooperative. Each week during the growing months of the year (May–November), we benefitted from receiving our share of their fresh locally grown organic produce. We ate well, enjoying the most flavorful and unusual varieties of bounty, connecting us wholly to earth, farmer, and Creator.

The beginning of the growing season would commence in the spring, and each year I became ever more familiar with the order of the plantings and harvesting. First to be harvested came the greens in May—heavy with lettuces, bitter greens like escarole, and the most lovely and delicately peppery baby arugula I ever tasted. It was a challenging month to keep up with, devoting time to washing and checking so many bunches and heads. Once cleaned though, we definitely ate healthier meals and created menus with more vegetables.

The farmers’ markets are bursting with seasonal delights (without the obligation to sign up each week!) and is another fantastic way of eating super fresh and tasty produce (not to mention supporting local agriculture). Refresh your salad-making skills or choose to brush up on how to cook dark greens like sauteed kale or chard. Get creative and start widening your appreciation of all things green (bitter can actually grow on you!). Salad-making may involve little to no actual cooking, but there is quite a bit involved to making a good salad great. Read on for hints and tips toward incorporating more greens into diet…after all, it isn’t easy being green.

Keep your greens crisp and dry! After thoroughly soaking, washing, and checking your greens, use a salad spinner or toweling to dry.

Once properly dried, greens can be wrapped in paper toweling and stored in a plastic storage bag for up to a week in the refrigerator.

Get to know your greens! Explore new varieties and get creative with how to use them:

Bok choy (cabbage family): tender mild flavor, great crunch factor, delicious cooked in Asian dishes too!

Spinach: sweet, delicate and mild. Cooks on contact!

Swiss Chard: more intense flavor and tougher than spinach. Delicious cooked, colorful stems are edible (cook stems first separately so as to not overcook leaves)

Kale: sturdy and tough darker green, slightly bitter when eaten raw

Escarole: lettuce “look-a-like” but more bitter. Temper with lemon and Parmesan!

Arugula: Zesty, peppery, delicate.

Belgian Endive: crunchy, nutty, bitter. The perfect edible spoon!

Radicchio: colorful, bitter, spicy. Perfect for grilling or roasting. Pair with salty, acidic, or sweet.

Boston (Bibb) Lettuce: Sweet, tender, succulent

For an extra dash of flavor, throw some fresh chopped herbs into the greens mix to enhance salads.

Greens go limp and the edges darken if cut with a knife; instead of cutting, tear them into bite-size pieces with your fingers. Alternatively, use a serrated plastic salad knife.

Pour dressing over greens just before serving, using only enough to lightly coat the leaves; then toss. If dressed too early, the greens will become limp and soggy.

Salad components can often be prepared in advance but do wait to assemble and dress until immediately prior to serving time (unless marinating time is required). Always store prepared components separately to prevent spoilage and mushy textures from developing.

Contrast is beautiful! What distinguishes a good salad from a great salad is the beauty of contrasting colors, flavors (e.g., bitter greens vs. sweet fruits, sweet fruits vs. salty cheeses, etc.), and textures (e.g., crunchy nuts vs. soft roasted beets). Mix it up and get creative!

{White Bean, Salmon, & Arugula Salad

Fresh herbs and lemon make this the perfect light summer meal with some good, crusty bread on the side. I love adding cooked salmon to this protein-rich salad as well if I have any leftover on hand.

Ingredients”

2 cups cooked Cannelini or Great Northern white beans (or a 15-ounce can)

1 clove garlic

1 bay leaf

1/2 teaspoon grated lemon zest

2 tablespoons lemon juice (juice of 1 lemon)

1/4 cup extra-virgin olive oil

1/2 red onion, shaved thin or minced

10–12 cherry tomatoes, quartered

5 mild radishes, thinly sliced or shaved

3 tablespoons chopped fresh basil

3 tablespoons chopped fresh parsley

3 cups baby arugula

6 ounces flaked grilled/roasted salmon

Directions:

1. Place beans in a large bowl (if using canned beans, rinse and drain them first); set aside.

2. In a small bowl, combine the lemon zest, lemon juice, olive oil, and salt and pepper to taste. Whisk to combine. Add one third of the vinaigrette to the beans and toss; let stand for 15 minutes.

4. Add red onion, tomatoes, radishes, herbs, arugula, and salmon. Pour the remaining dressing over and toss lightly to coat. Season to taste with more salt, pepper, or lemon juice, if needed. Serve immediately. 

Naomi Ross is a cooking instructor and food writer based in Woodmere, NY. She teaches classes throughout the country and writes articles connecting good cooking and Jewish inspiration. Her first cookbook, The Giving Table, was released in December 2022. Follow her at @naomirosscooks on Instagram/FB/TikTok or visit NaomiRossCooks.com.