View along a farm field with rows of green plants and a long strip of yellow and white wildflowers beside a grassy path. In the foreground, a rusty metal planter filled with straw and a staked plant sits under a clear blue sky.

With the warm weather the market garden is exploding with green right now. Sally has a great eye for detail and there are little spots of extra garden loveliness scattered throughout their patch on the farm, including pollinator rows and perennial plants which have the added bonus of bringing in the birds, pollinators and other good insects. Pictured in the rear of the photo above is one of the broad bean rows, which is in full production mode. Sally has also been bringing in the tips of the plants to the farm shop, which are a delicious seasonal treat either added in dishes like stirfries and salads or as a delicate garnish. There is a small amount available, so grab them while you can.

Close-up of a brown-and-white duck with a large bill facing the camera. Other ducks are blurred in the background on grass and straw.

A heaped bowl of mixed green salad leaves with sprouts and thin slices of onion, drizzled with dressing. The bowl sits on a green patterned tablecloth with a fork and folded napkin beside it.

Via Carota’s Insalata Verde by Samin Nosrat

Six to eight servings

One to two bags mixed salad greens from Gathered OR

2 heads butter lettuce, such as Boston or bibb
1 cos heart
1 large Belgian endive
1 bunch watercress
½ small head frisée

For the dressing:

1 large shallot or small red onion, minced
2 tablespoons plus 1 teaspoon aged sherry vinegar, plus additional, as needed
1 tablespoon warm water
1 cup extra-virgin olive oil
1½ teaspoons Dijon mustard
1½ teaspoons whole-grain mustard
1½ teaspoons honey (optional)
2 sprigs thyme, washed and stripped
1 large clove garlic, finely grated
Salt and freshly ground black pepper
Wash the greens: If using mixed salad greens from Gathered, give them a rinse in fresh cold water, drain then gently wrap in clean tea towels and set aside. If using whole lettuce fill a sink or large basin with tepid water. Remove any wilted or damaged leaves from the butter lettuce, romaine and endive. Trim each head at the root to release whole leaves. Leave butter-lettuce leaves whole, but halve large leaves of romaine and endive on the bias, then drop into water. Trim and discard any roots and long stems off watercress, and drop remaining leaves and tender stems into water. Trim and discard dark green outer leaves and tops from frisée until only light green and white parts remain. Trim at the root to release leaves, and drop into water. Swirl greens in water, then drain. Wash twice more in cool, then cold, water, then transfer to a salad spinner to dry. Gently wrap in clean tea towels and set aside.
Place the shallot in a fine-mesh strainer, and quickly rinse with cold water. Allow to drain, then place in a medium bowl, and add vinegar and warm water. Allow to sit for 2 minutes, then whisk in oil, mustards, honey (if using), thyme, garlic and a large pinch of salt. Taste and adjust salt and vinegar as needed.
To serve, gently pile a generous handful of greens into a serving bowl, then sprinkle with salt, pepper and a generous drizzle of dressing. Continue with another handful of salad and more seasoning and dressing, repeating until you have a glorious, gravity-defying mound of salad. Top with a final drizzle of dressing, and serve immediately.
Wrap remaining greens in an airtight container or plastic bag and refrigerate for up to 3 days. Cover and refrigerate remaining dressing for up to 3 days.

A black bag labeled “Má Là Dumplings Classic Pork” sits on a cut tree stump beside two sauce bottles. The bottles are labeled “Bang! Bang! Peanut Sesame” and “Málà Chili Oil & Black Vinegar,” with a blurred outdoor tree-filled background.

Close-up of two goats with their faces pressed together, filling most of the frame. Green grass with small yellow flowers and a wire fence appear in the background.