Our Petite Greens are simply a mix of everything we produce in our greenhouse, year round. The mix evolves somewhat seasonally, with edible flowers joining in as possible in the warmer months of the year. We also add Wood Sorrel to that mix, which are the deep burgundy, clover shaped leaves that have that wonderfully sour flavor.
This mix really is intended to be eaten raw, and like our Micro Greens kind of fits into the "edible jewelry" category.
The Petit Greens are a beautiful, intensely flavored salad mix on their own, but works so very well tossed with a mix of larger salad greens.
One thing that I do make occasionally with the Petite Mix is Spring Rolls. With these, the possibilities are almost endless. Here is a basic idea. Take it whatever direction you like, keeping the ingredients light, and fairly dry.
- Spring Rolls
- 1/4# Petite Greens
- 1 package rice paper spring roll wrappers
- 1 small piece fresh ginger
- 2 cups water
- 1 Tbs rice vinegar (plain or seasoned)
- 1 large carrot, julienne or grated into long strips
- 1 cucumber, julienne or grated into long strips
- 1 package bean threads, soaked, following package instructions
- 1 avocado, sliced
- Feel free to add poached or steamed shrimp, split lengthwise, crabmeat, or even a piece of cooked, or raw, fish.
Slice the ginger, drop into the water with the rice vinegar, and bring to just boiling, turn off and cool.
Set up an assembly area with all the filling ingredients on one side, and a dinner plate, the ginger tea, and a clean tea towel on the other side.
Place one spring roll sheet on the plate, and cover with the room temperature ginger tea. Wait just a few seconds for the sheet to soften, then move it to the tea towel, and begin to assemble your fillings, a little bit below the center of the sheet.
I like to mix the carrot, cucumber and bean threads, then season with a touch of salt, and a few drops of the ginger tea, using that as the bottom layer, add a small handful of the petite greens, and top with the avocado, as it will be something of a weight to hold the greens together.
Sprinkle with a pinch of salt and a few more drops of the ginger tea, and then roll, like a burrito, up from the bottom towards the center, rolling away from you while tucking in the sides to make a closed roll. There is usually a diagram of this on the back of the package as well.
For a sauce, I typically make a simple Thai style peanut type, substituting pecans. Recipes for for this style of sauce can be found all over the internet and all one needs to do is substitute pecans for peanuts. That said, I will be firming up my recipe and double checking ingredient amounts and will post it here soon. Stay tuned!