The lettuce I planted has grown from seedlings to sprouts to baby lettuce. On a warm summer night, I went out and thinned the baby collards, baby mustard greens, baby romaine, and baby butterhead, ending up with a small handful of greens. The only trouble was that I don’t find raw mustard greens particularly appealing and I didn’t have enough to cook a side dish, so I ended up putting the salad on top of a frozen pizza. The pizza was made up almost entirely of cheese, and the greens retained their attractive appearance while their flavor melted away in the oven. I am excited, nonetheless, to give the rest of my outdoor salad room to grow. All of a sudden it seems to be light outside at all hours and we can sit in the living room against a backdrop of green outside every window.
(Photo: Brookside Gardens, spring.)
365 Days of Food 