Sylvia came home the other week and I’m wrapping my head around the fact that she really doesn’t want to cook. You know what? That’s OK. Once you know your demons, it’s a lot easier to take them to task. And what (you might very well ask) has this to do with Salad Greens? Instant food. That’s what. Along with an insulated bag of fairly healthy microwavable meals, Sylvia’s bag contained a box of this stuff and a bottle of salad dressing. Sylvia?! It doesn’t get much easier than this!
So, now that I have unburdened myself with that part of the story, I thought that you might like to know something about boxed greens (apart from the fact that in order to be a healthy-greens-eating member of the community, all you need is a box of this ready-to-go greenery and maybe some salad dressing).
Michael Pollan reports in his book, The Omnivore’s Dilemma, that these organic baby spring greens are grown not all mixed up like in the bag (or box), but in raised flats containing one sort, thickly planted and leveled by a laser beam. When they get to the required height, the harvester can more easily cut the leaves and hence the uniformity expressed in the box. Strips of sweet alyssum (a very pretty little flower) help to attract pests. Once the leaves are harvested, all the sorting, mixing, washing, drying and packaging as well as transport happens at a steady 36 degrees.
There is so much more to this box of greens than meets the eye. I’ll write more later, but this will get your full appreciation jump-started for the miracle of instant salad and a simple box of green.
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