In My Kitchen Garden: Salad Greens

We're harvesting salad greens from the garden, including young leaves of spicy arugula that give salads a pleasant kick (I love it with homemade creamy mustard vinaigrette). Something has been eating my chard and arugula - slugs perhaps, though I don't think the damage looks quite right.

Our potato plants are just about to flower, so it won't be too long before we have new potatoes.

RECIPE - CREAMY MUSTARD VINAIGRETTE
from Cook's Illustrated: The Best Recipe (1999)

1 tbsp lemon juice
1 tbsp white wine vinegar
2 tsp Dijon mustard (I like to use whole grain)
salt and pepper to taste
4 tbsp olive oil
2 tbsp sour cream or plain yogurt

Combine the lemon juice, vinegar, mustard, salt and pepper, and whisk to blend. Gradually whisk in the olive oil. Finish by whisking in the sour cream.