This is a recipe for a fresh garden salad, I put it in seeds and breeding because that is the origin of the ingredients.
Two or three types of lettuce mostly Black Seeded Simpson (volunteer)
Two or three types of kale variety unknown (volunteer)
Two or three types of mustard, especially red because it is pretty (volunteer)
Some carrot tops (volunteer)
A little dill (volunteer)
Potato Onion tops (perennial)
Crisp mild radish (volunteer)
Mustard can be a little hot for some tastes and onion tops can be tough so these are cut into thin strips, the rest is just torn up and mixed together. Flavor is great as is, no dressings needed. Throw in a couple boiled eggs, maybe some strong cheese and a little crumbled bacon, call it supper.
Yay! I made my first winter salad from my greenhouse yesterday, too!
-- Two types of lettuce, Black-seeded Simpson (volunteer) and a planted red lettuce.
-- Arugula (volunteer)
-- Planted spinach
-- Beets saved in the fridge since I harvested them outdoors in September (not very visible in the picture, but there are slivers)
-- Purchased walnuts and raisins
-- Oil and vinegar dressing
The first time I introduced my Indian housemate to this kind of salad two years ago, he was astounded. He loves it. He said he had no idea that salad was supposed to be like this! He still takes a picture of it.
Works at a residential alternative high school in the Himalayas SECMOL.org . "Back home" is Cape Cod, E Coast USA.
I harvest whole plants of garlic mustard(Alliaria petiolata) whenever I see them popping up - I do let them mature a bit sometimes but they are invasive and are already disappearing from my efforts(I can harvest them at any stage, going to seed seems to make the garlic taste even more intense). Some volunteer tatsoi, komatsuna, spicy mustards etc. Also some radish / turnips greens. Good bit of wintercress as well.
Sometimes I manage to get actual root crops from the volunteers as well.
Garlic mustard is fine in salads, better on top of fish though.