Tomato Mountain Farm

Crops & Varieties: Spicy Greens Mix

AKA Mesclun Mix

Quick tips

For a diverse salad, mix with lettuce or replace lettuce altogether. Adding fresh herbs can spice it up, too. The spicy greens mix holds up well with strong vinaigrettes because of its assertive and almost nutty flavor but don’t dress it until the last minute or it’ll lose its texture.

Use in stir-fries: toss in at the last moment for a pop of fresh, spicy flavor. While simplicity is imperative with these greens, try a quick braise accented by a little soy sauce, sesame oil, walnut oil, sriracha, whatever you fancy at the time.

Mince into Asian-style cold noodle dishes.

Use it as a bed for chicken or a grain or potato salad. Combine it with beets (and perhaps some goat cheese) or tuck it into a veggie omelet. 

Each leaf has a unique and distinctive taste when added to soup or a puree, stirred in or as a beautiful garnish. Use any leftover greens as a base for your vegetable stock -- see a how-to here


Wrap in a damp paper towel and store in a plastic bag in your fridge’s produce drawer. Either use perforated plastic or produce bags or just be sure to not seal the regular plastic bag all the way. Open the bag every couple of days to give them some air.
Some leaves may become somewhat slimy if they don't get enough air - this doesn't mean the whole bag is bad. Just remove the slimy leaves and use the rest as normal. 


Daily Unadventures in Cooking: Grilled Apple, Walnut & Blue Cheese Salad w/ Mesclun Mix (Use scallions in place of chives.)

Heidi Swanson: A Simple Spring Salad Recipe

Once Upon a Chef: Mesclun Salad w/ Goat Cheese, Maple-Glazed Pecans & Maple-Pecan Vinaigrette

From Robin Schirmer: Mess o' Greens with Caramelized Onions

Food 52: Strawberry Salad