Just because it’s January doesn’t mean I’m struggling to complete the weekly salad challenge that I’ve set myself up for. In fact, I’m finding that a weekly target is concentrating my mind. I’m now sowing seeds every two or three days in order to keep myself in regular supply.
Week 3
I have to say that the mustard seeds I sowed in week one have taken longer than I expected to be ready. Perhaps it’s the windowsill I’ve been growing them on, which, though sunny, is in a spare bedroom in our flat, where the heating is never on.
When they popped up, I was rather excited:
As the days went by, the leaves grew a deeper shade of green:
And today, they were ready to be served alongside a comforting pasta, bacon and caramelised onion bake.
I cut them with a little pair of scissors, and served them in mini dishes alongside the bake, with some baby leaf chard and violas from the balcony.
And there you go: the third week of the 52-week salad challenge is another yummy scrummy one. With a salad this light and flavoursome, you only really need a very light dressing. I prefer a gentle olive oil mixed with a little bit of passionfruit balsamic vinegar.
This week I sowed:
A spicy salad leaf mix, beetroot ‘Detroit’ and coriander.
Don’t forget to follow others taking part in the salad challenge on twitter using the hashtag#saladchat. And if you don’t have your own blog but want to write a post about your own experience of the challenge, then use our Your Blogs section.
Your post has made me realise that I haven’t had cress for years. I think the last time was a few lacklustre strands in an egg sandwich. You’ve inspired me. Passion fruit balsamic vinegar sounds divine!
linda penney
very good my cress and mustard are not showing any signs of growing at the moment
Lea s Menagerie
Hello!
Beautiful photos of the seedlings!
Good looking salad – love the bloom!
Lea
Lea’s Menagerie
Mississippi, USA
Liz
I love your photography. That salad at the end just looks stunning.
Sarah @ DesignerDishes
Your post has made me realise that I haven’t had cress for years. I think the last time was a few lacklustre strands in an egg sandwich. You’ve inspired me. Passion fruit balsamic vinegar sounds divine!