I had a dream about planting lettuce last night. Yup, it’s time to start thinking about the garden.
I love planning the garden, especially since I’m growing my own transplants this year. Planning is such a spirit lifter and the enthusiasm sometimes makes it hard to keep plant numbers in check.
Too Many Tomatoes
I spoke with a gardening friend who said she grew 25 varieties of heirloom tomatoes last year. So, I asked why – could she really use that many tomatoes? Nope – she just wanted to see if she could do it. I get it. I don’t need 25 tomato plants, but there are so many great varieties I want to try. How can I just start one or two of each?
I’m trying really hard to keep my slow gardening mantra in mind. Slow gardening doesn’t mean lazy gardening although it can certainly apply to those of us who don’t want to spend every waking moment worrying about and tending to the garden. But it’s also a way to evaluate what I really want and what I can actually use.
Starting more than I need is okay as long as I have somewhere to place them. I mean with friends. It’s also insurance against losses, should the inevitable happen.
So seeds have been ordered and my calendar is up to date. It’s actually time in my area to start broccoli, eggplant, chard and pac choi next week. Lettuce, spinach and peas have been planted outdoors.
Cook Your Lettuce
And did you know you can cook lettuce? Grilled romaine is delectable and leaf lettuces can be sauteed just like any other greens. Who knew?
Grilled Lettuce Salad
smoky on the outside, cool and crunchy on the inside
1 small head of romaine other tight-headed lettuce
1 T. bleu, feta or goat cheese
Preheat grill or grill pan. Slice lettuce into halves, keeping the core intact to hold the leaves together. Drizzle lettuce halves with olive oil and grill approximately 2-3 minutes a side, just long enough to begin wilting and starting to char. You can serve immediately with more olive oil, balsamic vinegar and cheese or you can chill the lettuce and then chop and serve later with a caesar dressing.