This is a box of lettuces, well, two, that took only a few weeks to grow. They’re set up atop a low table in the backyard, in soil that came from a large compost box about 20 feet away. The seeds are from a packet (you can see it there on a little stick; how’s that for ID) of Asian Baby Leaf mesclun salad from Renee’s Garden, a terrific seed company in Felton, California, run by Renee Shepherd. (To check out Shepherd’s cookbooks, click here.) The greens are a mixture of Komatsuna, Mizuna, Mustard, Rocket, Totsoi and Chinese cabbage, which have lately produced a lovely blend, with mild notes of spice and pepper. I’ve been thinning out the greens, pulling some up by the roots and picking off some of the leaves from other plants. A quick rinse and dry in the kitchen sink, then they’re dressed with a vinaigrette of lime juice, rice wine vinegar, soy sauce and walnut oil. Maldon sea salt, ground Szechwan pepper. Sometimes a handful of cilantro, dill and parsley from the herb garden. Pretty tasty, seriously economical ($2.79 for a pack of seeds)–and they regenerate. Which I could say that about more things in life.
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