“We started the mix way back in 1991, before the baby salad green craze was even a notion. One thing I like to say about our Wild and Fancy salad mix is that it was never meant to be merely a platform for dressing (as is the case with so many bland dumbed down salad mixes these days.) We strive to have an exciting mouth feel, a variety of flavors, textures and leaf shapes in every batch. We painstakingly comb the fields for wild crafted ingredients in every picking. Some of these are: chick weed, lambs quarters, wild amaranth, (lemony) sheep sorrel, purslane, wild cress, cheese weed, and dandelion greens. It is my belief that these plants offer us nutritional and medicinal benefits not often found in cultivated crops. They are here in symbiosis with us humans, co-evolving to benefit both plant and animal species. Not to mention that they offer unique and special flavors not found in commercial mass produced greens mixes.”
Oh yes! I can testify, this is very tasty stuff—so many textures and flavors of green goodness. A light dressing of olive oil & lemon juice, a bit of shaved Reggiano Parmesano on top and viola, that’s serious good eats (as Alton Brown would say). Oh, you can try to forage around your own yard (I have), but it’s so much easier to pick some up from Rebecca at the Bainbridge Farmer’s Market or better yet, become a CSA subscriber.
Persephone Farm’s Wild and Fancy salad greens are served at many fine restaurants, among them The Four Swallows, Hitchcock, The New Rose Cafe at Bainbridge Gardens and The Port Gamble General Store. Subscribers often get a bag in their weekly share and can add-on extra salad greens if they choose. Buon appetito!