On Saturday I spent the afternoon moving the compost pile to the side of the house and then spreading out the compost that was ready into a few of the beds and in the open area at the top of the garden, which will become this summer’s corn and melon playground.
I also took a look at my winter veggies to see what they were up to. All winter long I have watched my lettuce just slowly kinda hang out in the front of the garden. It survived the 10 inches (!) of rain we got just before Christmas and the 80 degree temps and Santa Ana winds of January and its time came to be harvested. I planted ‘oak leaf’ lettuce in the fall last year and picked about half of it on Saturday.
You can see why its called oak leaf lettuce. My hands are a smidge ‘pruny’ as a result of the washing of all the lettuce I picked. Apparently, I can’t remember to take pictures of things until after it is nearly too late. Well anyway, it all got washed, trimmed and packed up in some Tupperware Rubbermaid re-sealable plastic containers.
Tonight, we made a DELICIOUS salad with said greens. Chopped up some apple slices, toasted pecans and goat cheese with some raspberry walnut vinaigrette. Scrumdiddlyumptious…
We probably have enough for 3-4 more salads and 2-3 salads-worth still out in the garden. It puts things in perspective to wait 4-5 months for 6-7 salads. But food is supposed to be slow, right? We’re just spoiled by the grocery store. But that’s probably something for another blog post.
Mmmmmm, looks delicious! You are SO right on the slow growing...with my own garden, I now understand why bell peppers cost so much at the grocery store!
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