If you have a small urban or suburban garden, there are several times in the season when the greens in the garden just need to get gone. They're about to be overtaken by something huge — sprawling squash or towering tomato. Or you simply need to eat them before the blistering heat of summer, or the too-cold nights of fall, are going to wilt them into something unworthy of their delicious status.
As much as my family loves a giant crop of soaring kale or rainbow chard, the "emergency" weeks when we're clearing out the greens result in some of our most delicious eating. The goal is to clear out tender baby greens before they sprout or freeze (or you need the space to plant something else), and mix them with something in-season from the store. That way, we're not waiting out our garden for a full harvest, but we're still making use of it.
We buy a lot of watermelon when it's in season. This savory recipe works on its own, or as a side dish. It works with pretty much everything we grow: Chard, rocket arugula, kale and spinach. It packs well, too.
Savory Watermelon Salad
Mix together in a bowl, in no particular order:
4-5 cups of watermelon chunks
2 cups of baby greens, any kind
1/2 cup of feta cheese, or low-fat feta cheese
1 or 2 scallions, sliced fine
Children love this salad. Grownups, too, though the ones I know like to top it with some diced jalapeño peppers.
This salad packs GREAT. With a lack of acid break-down, or oil separation, it makes a fantastic salad for picnics or even school lunches. It's one you should certainly try for National Watermelon Day on August 3, too!
Journalist and mom-of-two Erika, also known as the Domestic Radical, lives in Boulder, Colo. and is passionate about turning the working mom’s Second Shift into an enjoyable, made-from-scratch lifestyle. Follow her on Twitter.
