Locally grown salad! by jpwbee
(read more about this photo below!)

Taste the Local Difference says that baby salad greens are ready to pick! Mixed greens are high in Vitamins A and C, potassium, calcium, phosphorus and (hopefully) crunchiness. Fresh picked greens have the highest nutritional content, but you can keep them fresh by wrapping them gently in slightly damp paper towels and then placing in a plastic bag in the refrigerator.

Another name for mixed baby greens is mesclun. The name originated in Provencal, France and it describes a salad that includes a combination of textures, tastes and colors. Edible flowers like nasturtiums, marigolds, violas, and chive blossoms are often added to mesclun mixes.

Mixed Greens with Baked Goat Cheese Toasts

For the Vinaigrette
1 Tbsp. Champagne vinegar
1 shallot, finely minced (about 2 Tbsp.)
Fine sea salt and freshly ground pepper, to taste
3 Tbsp. extra-virgin olive oil

For the Toasts
12 thin slices baguette, diagonally cut
1 1/2 Tbsp. extra-virgin olive oil
1/4 lb. fresh goat cheese without a rind, at room temperature
1 tsp. coarsely chopped fresh thyme

Mix olive oil, goat cheese & thyme, spread on lightly toasted baguette and bake until cheese is just brown.

For the Greens
6 oz. mixed baby salad greens
About 1/2 cup loosely packed unsprayed edible flowers, such as nasturtiums, marigolds or chive blossoms (optional)

jpwbee says she got the greens in the photo above in February from the hoop house at Brines Farm. You can buy their products on Saturdays at the Ann Arbor Farmers Market!