Heirloom Vegetable Salad

Newsletter: June 6, 2015




Summer Salads, Controlling Bindweed & Native Recipes

Summer Salad Greens

What do you do for salad greens in the summer?

With lettuce and spinach bolting in the warm weather, we’ve learned to turn to other tasty greens that love the heat and produce salad greens all summer long. What’s surprising to many gardeners is that Swiss chard and kale are very heat tolerant, enough so that we were trimming excess and giving them to the horses as treats!

Here are our favorite heat loving salad greens:

From experimenting, we found that we like Bietina or Spinach Beet-Greens and either

Red Russian or Lacinato kale as lettuce replacements, with an equal mix of the two giving great flavor and crunch to our summer salads.

Spinach is another cool season crop that drops off when warm weather arrives, but we’ve found several spinach substitutes we really enjoy. None of these are true spinaches, but are used as such in their native regions and they all love the heat, only slowing down when cooler temperatures set in.

Our two favorites are New Zealand and Red Aztec spinach. The New Zealand spinach has a very crisp and crunchy leaf that is slightly juicy with a mild, cooling flavor which is perfect for salads during warm evenings. That is offset by the Red Aztec spinach with its greener, richer and bolder flavor that is much like spinach.

We often combine these two with either Red Malabar or Green Malabar spinach which have a thicker leaf with a noticeable crunch, mild flavor and great color.

With a little imagination and experimenting, you can easily have abundant and delicious fresh salad greens straight from your garden this summer!

Controlling Bindweed in the Garden

Field bindweed, also called perennial morning glory, has the scientific name of Convolvulus arvensis and is widely considered to be one of the most invasive and destructive weeds in cropland and gardens.

It was first found in Virginia as early as 1739 and is thought to have originally brought to Kansas and the Midwest from the lower Volga region in Russia, hitching a ride in the oats and wheat brought by immigrants starting new lives. It and its close cousin hedge bindweed (Convolvulus sepium) are both perennials, reproducing from both seeds and shallow creeping roots which make control and eradication much more difficult than if it was an annual.

Bindweed competes very aggressively with adjacent crop plants for water, nutrients and light, reducing crop yield and quality as well as interfering with harvesting by intertwining with crop plants and clogging up farm equipment – thus giving its name of “bind-weed”. In farming, bindweed infestations can reduce grain crop yields by 20 – 50% and row or vegetable crops by 50 – 80%, with similar reductions in the home garden. This is not a weed to be taken lightly!

Read the full article with solutions here!

Native American Recipes

North America was once a land of many native cultures, languages and traditions. It is estimated that more than half of the foods known today originated on the North American continent and fed Native Americans.

This book showcases recipes and descriptions of traditional methods for preparing breads, soups & stews, meats, vegetables, salmon, desserts and special treats.

The 51 recipes include foods common to many tribes, such as Fry Bread and Fruit Leather, as well as regional favorites. Succotash is common in modern times, but it originated in the northeast, where the Algonquins planted and cooked corn and beans together. Cranberry Bread and Cream of Chestnut Soup are other recipes adapted from northeastern tribes.

Cherokee Sweet Potato Bread and Choctaw Carrot Bread came from the southeast and Wild Rice and Mushrooms is from Minnesota, where Native Americans still harvest the grain known as wild rice. Buffalo Barley Stew is a Great Plains dish, Salmon Cakes and Poached Salmon originated in the northwest, and several recipes contain the blue cornmeal, peppers and herbs of the southwest.

Get the details and recipes here!


From the soil to the seed to the food you eat – we’ll help you grow your best garden!

“We believe in a world of healthy soil, seed, food and people. Everyone has a fundamental need for vibrant food and health, which are closely linked.

 We work to achieve this by challenging and changing conventional gardening thinking, providing successful and unique methods and techniques while inspiring the power of choice and action for the individual.”

Stephen and Cindy Scott

Terroir Seeds | Underwood Gardens

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