Last night we picked our first leaves of lettuce greens. The red mustard and frisé benefited from all the recent rain and were finally big enough to pluck without leaving them too bare.
To make a simple salad, we combined the tender greens with a little olive oil, freshly squeezed lemon juice and sea salt.
Thursday, May 26, 2011
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like the greeks do it in greece. I love lettuce that way......
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