Already every night I am making salad from my romaine and looseleaf lettuce blends. It is funny to think about all the ingredients that go into a salad and how they are typically from different growing seasons. Lettuce and carrots are cool weather vegetables, while tomatoes and cucumbers are warm weather vegetables. Hopefully there will be some overlap before my lettuce bolts that I can enjoy a salad of all homegrown vegetables.
Homemade ranch dressing is my new favorite thing to make since I'm growing so many herbs. My very rudimentary recipe: half sour cream, half mayonnaise, a dash of milk (until these three ingredients are the consistency you want- thick for a dip or runny for salad dressing), a dash of lemon juice for acidity, ground pepper, salt, a clove of crushed garlic, then whatever fresh herbs you have on hand. I use larger portions of dill and chives, then medium portions of mint, cilantro, and parsley, and small bits of thyme and tarragon. I roll up the herbs like a cigar and use my kitchen shears to cut them. I like this better than chopping because you don't lose any of the juices on your chopping board and you can make the slices pretty darn thin.