In the spring of 2015, Cook’s Gazette featured an article on Growing Home, an organic urban farm. Although it was a cold April day on my first visit, I left with a bag full of salad greens, spinach and fresh herbs grown in hoop houses. These structures, built with heavy plastic draped over pipe arches, are a type of greenhouse that can be used for starting and hardening seedlings before they are planted in the ground. Hoop houses hold in heat and moisture, keeping the soil warm for longer, and help limit weather damage. Late-season crops like spinach can be left to overwinter and continue growing before the spring planting season is underway.
Greens from a hoop house are a perfect way to introduce that moment in spring when we are aching for fresh produce but before vegetables are up from the ground. I have written before about overwintered spinach, with its meaty texture and incredible sweetness. Gently wilted, seasoned with olive oil and paired with soft-cooked pullet eggs, it’s as good as spinach gets. It’s also delicious raw, in a salad with scallion, dill, radishes, and toasted pine nuts. Tender herbs, grown in the hoop house, make a marvelous salad, dressed simply with Meyer lemon olive oil and flaky sea salt — a great first course before spring lamb and roasted new potatoes.
Another beautiful issue, thanks for the inspiration Lisa!
And thanks for continuing to spread the word about Growing Home. Our greens are out in full force, and so are the radishes. I know I’ll be making your salad recipe this weekend!