Tuesday, June 21, 2011

Mache Greens with Blueberries and Avocado

Over the winter, the Garden grew mache, also known as lamb’s lettuce. It grows well in cold weather, can survive in the winter, and is one of the first leafy greens to sprout in early spring, but don’t let its hardy temperament fool you. The leaf is delicate and crisp, with a mild, sweet, gentle flavor. It offers a nice alternative to more common mesclun lettuces, like arugula and watercress, which can be bitter.

‘Tiftblue’ Rabbiteye Blueberry
Vaccinium ashei
According to the Georgia Fruit and Vegetable Growers Association, Georgia is “the #3 blueberry growing state.” It has the longest growing season, lasting from late April through the end of July. Three types of blueberries are grown in Georgia: rabbiteye, southern highbush, and northern highbush. The rabbiteye blueberry, native to south Georgia, north Florida, and southeast Alabama, is the most productive and easiest to grow in Georgia.

Garden Chef Megan McCarthy is back this summer serving up tasty treats in our Outdoor Kitchen on the weekends. Who better to get you out of your salad rut?

Chef Megan dicing scallions and teaching, as visitors watch and listen.

Mache Greens with Blueberries and Avocado

4 oz mache greens (lamb’s lettuce)
1 tsp fig balsamic vinegar
½ tsp lime juice
3 T roasted walnut oil
sea salt and cracked pepper, to taste
½ pint of fresh blueberries
2 scallions, diced
1 ripe avocado, pitted and cross cut

Place mache greens in large bowl. In small bowl, whisk together vinegar, lime juice, walnut oil, salt and pepper. Drizzle vinaigrette over greens and toss. Add blueberries, scallions and avocado. Gently toss again and serve.

Find printable versions of the Garden Chef recipes here.

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