All of these ingredients can be grown in Seattle, WA in your backyard.
| Greens | Vegetables | Flowers |
|
Red or green leaf lettuce Butterhead lettuce Young greens (brassicas*, chard, beet, amaranth) Spinach Arugula and Turkish rocket Lamb's quarters and Orach Sorrel and Woodsorrel Watercress Salad Burnet Pea shoots and Fava bean leaves Sweet cicely Miner's lettuce Chickweed Purslane Sprouts (alfalfa, radish, broccoli, chickpea, sunflower) Herbs (basil, tarragon, thyme, oregano, parsley) |
Grated or thinly sliced carrots Steamed or fresh broccoli Steamed cauliflower Steamed asparagus Steamed beets Steamed artichoke hearts Sweet peas (best from the garden!) Sliced tomatoes Thinly sliced summer squash Young green beans |
Nasturtium flowers and leaves Calendula petals and leaves Borage petals and young leaves Daylily petals and flower buds (Hemerocallis sp. only) Allium** flowers and leaves Dianthus petals (carnations, sweet williams) Rose petals Squash flowers Viola flowers (wild species, pansies, Johnny-jump-ups) Brassica* flowers Sunflower petals Herb flowers Note: only use flowers that you know are organic. The chemicals used on conventional flowers are not meant for consumption. |
* Brassicas include: broccoli, cauliflower, brussels sprouts, cabbage, kale, kohlrabi,
mustard, turnip, rutabaga, pac choi, radish. All parts can be eaten, though some are
inedible due to texture.
** Alliums include: chives, onions, garlic, leeks, ramps, ornamental alliums. All parts can be eaten.
Pick whatever is growing in your garden at this time, and combine in a bowl.
Vinegar Dressing:
1 part olive oil
1 part red wine vinegar
1-2 pinches dry yellow mustard
Herbs (thyme, tarragon, oregano, basil)
Whisk together dressing. Toss with salad.