Summer of Food: Baby Greens

This week we've been feasting on the thinnings from my beets, Swiss Chard and Spinach. I've never bothered with thinning in the past- which is so silly- especially on things that are tasty while young- like greens.

Not too fancy- but we had a killer salad with the greens and fresh baby lettuce the other night, just olive oil and white citrus balsamic, salt and pepper. Also I put them on grilled pizza too- where they were good- but not as good as fresh in salad.