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Now that it's really starting to get hot out there, I find myself drawn to leafy salads, green vegetables, and lighter fare. Here are some of my personal picks for fantastic, fresh summer greens that are now coming in season:
As with almost all leafy, green vegetables, choose products that are bright green and firm. Saggy, browning leaves are the hallmark of vegetables on their way to the compost pile. If the outer leaves are ragged, peel away a layer or two to see if the heart is worth saving. Keep your greens dry and cool in a dark place, and don't expose them to an acidic ingredient until right before eating, otherwise they will turn brown and acrid.
- Freckled Romaine: Freckled Romaine is an heirloom breed that sports reddish purple flecks throughout. This special romaine withstands the summer heat very well, making it an excellent choice for summer salads. I find freckled romaine to have more flavor and a lighter texture than regular romaine. Apart from simple and delicious preparations like classic Caesar salad, I also love to lightly wilt the leaves in a touch of olive oil, sea salt, and pepper and serve it with a piece of grilled fish.
- Sucrine: Sucrine lettuce, another cousin of romaine, tastes sweeter and is less crunchy, like butter lettuce. Its texture is more velvety and less watery than regular romaine. Slice a few fresh strawberries and a few radishes and mix with some sucrine leaves and red wine vinegar dressing for a delicious peppery (and somewhat tangy and sweet from the strawberry) salad.
- Watercress: Don't let the light, leafy look of watercress fool you into thinking watercress is just filler in the boxed salad aisle! Watercress, with small stems and delicate leaves, packs a relatively huge, peppery, sharp flavor and a ton of iron, sulfur, calcium and vitamins. Watercress grows in almost all parts of the world where there are small bodies of water. Since it is so pungent, I would not use watercress as a base for a salad. Instead, toss it with other leaves as part of a mixed salad; use it as a garnish on sandwiches (it's far better than iceberg lettuce in this respect); or my favorite, cook a few sliced leeks until tender, season with salt and pepper and add a few bunches of watercress. Finish with a touch of cream and purée for a delicious and surprisingly flavorful soup.
- Mustard Greens: At the stronger end of the spectrum as far as green, leafy vegetables go are mustard greens. My first instinct is to cook them and pair them with grilled meat or a roasted chicken for a flavorful side dish. I do, however, enjoy tearing them into small pieces and tossing them with some sliced tomatoes, local goat cheese, and lemon dressing.
As with almost all leafy, green vegetables, choose products that are bright green and firm. Saggy, browning leaves are the hallmark of vegetables on their way to the compost pile. If the outer leaves are ragged, peel away a layer or two to see if the heart is worth saving. Keep your greens dry and cool in a dark place, and don't expose them to an acidic ingredient until right before eating, otherwise they will turn brown and acrid.
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