Spring salad with black currant vinaigrette

This combination is full of flavors – sorrel provides a lemony kick

Fresh spring greens come and go so quickly in the garden!

We seeded the spinach and early lettuce the last week of April this season. The garden was still so wet, we almost got the tractor stuck! But having greens to harvest in late June and early July are worth it.

What’s Fat Hen?

The Fat Hen (Lamb’s Quarters) comes up in wild abandon everywhere. Fat Hen is part of the Spinach, Quinoa and Amaranth family. This edible weed contains beta-carotene, vitamin B2, niacin, calcium, iron, and phosphorus.

Fat Hen has been in our diet for centuries. In fact, Fat Hen seeds are some of the most common seeds found in Neolithic sites indicating widespread consumption of the plant during prehistoric times.

Thought you’d enjoy this little known fact! Your farmer, Tam

Flower blossom salad image from the Ruche blog on Pinterest.


  • 2 cups spring mix – spinach, Fat Hen, mixed lettuce greens and sorrel – rinsed well and patted dry
  • sprinkle of feta cheese, crumbled
  • sprinkle of pan-toasted pine nuts
  • 1 tbsp chopped savoury herbs
  • 1 spring onion, chopped
  • Begonia, marigold and pansy petals separated and tossed over the top


  • 15 ml Black Currant Cordial
  • 30 ml Balsamic Vinegar, White
  • 100 ml Cold-press Canola Oil or Olive Oil
  • 2 freshly minced garlic cloves
  • pinch Dijon mustard
  • pinch of Salt & Pepper to taste

Carefully wash and pat dry all the leaves and flowers. Combine in a salad bowl and toss gently to combine. Season with fresh ground sea salt and black pepper then set aside as you prepare the dressing.

Whisk together the vinaigrette ingredients in a bowl. Pour over the salad and toss gently to coat all the ingredients. Sprinkle with the blossoms and serve.