Homemade organic salad with wild edible plants and flowers, together with lettuce grown in Aquaponics
Even making a homemade organic salad is a kind of art. It’s such a pleasure to collect the wild edible plants and flowers on our farmland and mix them with the lettuce grown in Aquaponics.
It’s like playing with a color palette. As a matter of fact, the look is connected to the way it tastes. Thus, the addition of some juicy leaves of flennel as well as some corn daisy to a green salad not only results in a wider range of flavors, but also in a kaleidoscope of colors.
The sensation is to make something unique every time. Particularly because the availability of the wild ingredients relies on the season.
While our aquaponics systems provide us with a year-round production of the traded varieties of lettuce. At the moment, we grow: Curly endive (Cichorium endivia var. crispum), Romaine lettuce (Lactuca sativa L. var. longifolia), Green and red Butterhead lettuce (Lactuca sativa var. capitata).
But of course, what’s a delicious summer salad without tomatoes? Luckily the first tomatoes are ripening in our third aquaponics system inside the first greenhouse. They are produced by seedlings we found growing in the ground – where last year was an orchard. We transplanted them on a pair of floating rafts at the beginning of June. Then we introduced another Italian traditional variety of tomato known as “Cuore di bue” . It’s typically used for salads.
Among the wild plants and flowers we currently put in our homemade organic salad, there are: Corn daisy (Glebionis segetum), Wild fennel (Foeniculum vulgare), Wild chicory (Cichorium intybus), Purslane (Portulaca oleracea) Red valerian (Centranthus ruber). This latter is an herb who belongs to the Ligurian culinary tradition.