[Sca-cooks] non-political sallets

[Sharon Gordon]

The salad and greens info you have compiled is wonderful.  And this is a
great time of year to be sharing this with all the fresh local greens
starting to be available again.

A few things I can think of:

1) People who would like try some of the less common herbs/vegetables will
probably need to grow them.  Some good resources are
http://www.richters.com/  has all the usual herbs too
http://www.growitalian.com
The exchange part  and the herb exchange part of the Seed Savers Exchange.
http://www.seedsavers.org/
The catalog part of the Seed Savers Exchange has an excellent variety of
lettuce as well.

2) Can anyone tell from pictures or drawings if the flat leafed or curly
parsley was more likely to be used?

3) What would you think of  adding green sauces to this handout (though not
for Saturday's class, but for a future time)?  It seems to me that green
sauces are serving much of the same nutritional function in a meal as
sallets and cooked greens.

4) I like your guidelines for doing the salad in parts.  One thing that I
would encourage groups to do is to have an herb tasting so people can get a
good idea of what the various herbs taste like, especially less common ones
or ones that they may have only experienced in particular combinations in
modern food.

Sharon
gordonse at one.net