Salad Harvest

Growing edible plants near your kitchen makes for easy use while cooking. But having a grow to eat planter in or near enough to your kitchen can have it’s own challenges, especially if you dont have the space. Vertical Veg have the answer with their ready to use planting panels. These planters are space saving, easy to install and easy to maintain. They hang vertically so if you have a wall, you can have a garden. The pockets are large enough to grow most herbs and vegetables so you will never have to use dried herbs again!

Just Green Salad

What you will need:

  • Green lettuce leaves of the varieties that you have grown in your pocket panels.
  • Fennel – some feathery sprigs coarsely chopped.
  • Avocado – sliced
  • Mixed sprouts.
  • Edible flowers to decorate
  • Dress with a Pickled Nasturtium seed mash, recipe below.

What to do:

Place the leaves in a bowl. Add the sliced avocado and sprinkle over the fennel. Dress with the following:

Salad Dressing

What you will need:

  • Spring onions – finely sliced
  • Butter
  • Pickled Nasturtium seeds or capers
  • Coarse salt

What to do:
Sweat the sliced spring onions gently in a bit of butter. Add the Pickled Nasturtium seeds with a bit of the vinegar it is in, and add a grind of salt. Stir to combine. Crush the seeds slightly and then put this over the salad with a sprinkle of mixed sprouts. Lastly add the flowers. Would go well with: Thin slices of a Rye Panini, topped with slices of smoked Salmon, dollop of herb mayo and a squeeze of Lemon juice.

Just Red Salad

What you will need:

  • Beetroot peeled and cubed
  • Fresh Thyme from your pocket panel or garden
  • Balsamic vinegar
  • Honey
  • Butter
  • Red leaves. e.g. red lettuces, red mustards, bulls blood beetroot leaves
  • Goats’ cheese or feta
  • Walnuts or linseeds or seeds and nut mixture
  • Flowers: Chive flowers, Poppy petals, Pansies or deep red Snapdragons

What to do:
Coat the beetroot cubes in olive oil, fresh thyme and a grind of Himalayan salt and roast in a medium oven till soft. Put aside to cool. Make a mixture of balsamic vinegar, honey and butter. Toss the beetroot cubes into this mixture. Stir about to make sure all are coated. Place all red lettuce leaves in a bowl. Add red mustard (baby leaves) finely sliced and a few young ‘Bulls-blood’ beetroot leaves. Sprinkle over the beetroot cubes and crumble cheese over. Sprinkle with nuts. Add the flowers to finish. Would go well with: Roasted Chicken breasts wrapped in bacon, thickly sliced, on a bed of couscous.

The Gardener