Purslane, lamb’s quarters, some stray oakleaf lettuce, arugula, green onion and celery…with a few borage flowers
‘Tis the time of year our lettuce goes dormant. (Actually, that is an untrue statement: some of it is still there but is impossibly bitter as it has shot to seed and is now being harvested for goose food.) Yet, we salad-lovers persevere! Until the middle of August, our salads are usually made with weeds and flowers, or are some variation of slaw.
Purslane, in situ. Our daughter can’t eat enough of this stuff.
Purslane is a happy weed found everywhere in my garden at this time of the year. High in omega 3 fatty acids, its texture is reason enough to allow it to grow. It’s succulently green, and my child can’t eat enough of it. Likewise, the young shoots of lamb’s quarters are a great spinach substitute. Watch the texture of its fuzzy leaves, though; for some, this is a turn-off. So, steam or braise it like spinach. And flowers: borage, calendula, nasturtium, the blossoms of any herb, they’re all fair game for my weed salads.
And slaw. Do you have a favorite dressing for slaw? Don’t stop at cabbage, as any brassica can work, as can carrots, sweet peas, radicchio, etc. Shredded kohlrabi or stems of broccoli, turnips, chopped celery: all are fair game, all make wonderful slaw-y salads.
UPDATE, Tuesday evening at 5! Oh my pounding heart: from the girl: “Mama, can I help you weed the garden? I want more of that salad tonight for dinner.”