The tangy, nutty, crunchy, and sweet shades of green
Despite eating nearly a salad a day and sharing produce with my co-workers/family 'CSA,' the harvest of baby greens from the cold frame has been fast and furious. Yet, not fast enough. The mesclun (traditional tangy spring mix) and black-seeded simpson (lighter green loose-leafed lettuce) I began the harvest with has already grown back, ready for a second harvest. The romaine and bibb lettuce germinated thickly and I have a thick stand of baby romaine hearts that are sweet and crunchy, for now. Fearing it would all start to bolt or bitter (especially the heat in-tolerant Bibb) I finally approached the manager of Gallup's La Montanita Co-op, Alicia, about selling my lettuce in their store. Struggling with once-weekly shipments of quickly withering greens from Albuquerque, she was more than willing to start carrying my surplus in the store. Hopefully, with a local in-town source of baby greens they can keep some of the freshest salad ingredients on their shelves. I'll post about the rest of my early spring plantings soon, but green onions, baby spinach, and snow peas are soon to come.
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