And do you have to wash it before using?
line of salad kits , and you could eat a different salad for lunch every day for the entire month of February, from Asiago Kale to Thai Chili Mango.Salad mixes are actually a fairly new product in the United States, dating back to the late 1970s and early 1980s. By most accounts, the movement from head lettuce to mixes began on the cutting edge of American food culture at that time: the movement to eat local.
How’d he get such a delicate product to such distant markets? Morton wondered. Musick openly shared his technique: Rather than deliver his special blend personally, he wrapped the greens in a towel, put them in plastic bags, and dropped them in the overnight mail. “That is so brilliant,” Morton remembers thinking. “I could grow the product, but how could I get it to market? Mark figured that out and he told me how, and that was the biggest gift. Suddenly, distance was no problem.
Salad mixes of today bear little resemblance to Morton’s handmade collages of botanical treasures. Rather than mature greens harvested at just the right moment, processors and packers quickly pivoted to baby greens, which are cute, tender, and—depending on your perspective—somewhere between mild and tasteless. “A seedling is not mature enough to have flavor,” says Morton. Only with maturity comes sweetness, bitterness, and that satisfying midrib crunch.
As the trend began to take off, buoyed by the low-fat craze of the 1980s and 1990s and the 2000s-era “,” an immense apparatus of packing houses, distributors, university extension offices, marketers, food safety specialists, and refrigerated transport networks began to emerge to tackle the numerous challenges associated with a highly perishable product—what Fairchild calls “a ticking time bomb.”
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