ABOUT SALAD MIX

Typically a salad mix is a combination of tender greens that can include any variety of lettuces and baby mustards/brassicas. Our blend this year is a mix of tender, red and green salanova lettuces.

Although Lettuces have their origins in Egypt, and Mustards have their origins across West and Central Asia and Italy, the concept of a salad mix was first recorded in Southern France where mesclun salads were gaining popularity in the early 20th Century. However, it’s worth noting that gathering a mixture of greens has been a common practice across the world for millennia, and it’s very likely that indigenous peoples of the Americas, Africa, and Asia were gathering and combining wild, tender greens and flowers for consumption even if there aren’t very many records of what they called those mixtures or how they dressed them.

The word salad comes from the Latin/Spanish word for Sal, and speaks to the use of salt, oils, and vinegars used to dress lettuce greens in ancient times throughout the Mediterranean.

COOKING & STORAGE

Edible parts: Leaves and tender stems
Medicine and Nutrients: See collard, kale, and lettuce profiles.
Storing and Shelf Stability: To store salad mix, grab a plastic storage container large enough to fit the salad greens. Line it with paper towels, wash and dry the greens, dump them inside, seal the lid, and throw it in the refrigerator. The paper towels absorb any excess moisture that might cause the leaves to get slimy.

COOKING WITH IT

RAW: Salad mixes are typically eaten raw and tossed with a dressing or vinaigrette. To make it into a complete meal you can add nuts, seeds, smoked meats, roasted vegetables, dried fruit, and cooked whole grains.
SAUTE: Salad mixes can also be sautéed or stir-fried to go with rice, noodles, or alongside a broth or eggs (scrambled, fried, or poached are some great egg preparations to eat with sauteed greens).