I forgot to take a picture of it, but yesterday I was able to harvest enough of the mesclun and spinach to make salad for two. It was delicious with walnuts, feta cheese, dried cranberries and a simple dressing of olive oil and balsalmic vinegar. I meant to add some nasturtiums but I forgot.
I checked my postings to see when I planted the mesclun seeds, but it looks like I forgot to mention when I did it. To the best of my recollection, I planted them around May 18th, which means it was a month from seed-sowing to harvest. I want to keep track of that because I want to see if I can keep them growing year-round and I'll need to know how often I need to re-seed.
Congratulations! The first harvest of the season is always the best. I am hoping for some zucchinis this week! If I am right, I'll have my sautéing pan ready to go.
ReplyDeleteI see you are a Northern California gardener. I mostly garden in Southern California.
sounds yummy.Is it a kind of salad leaf Mesclun?keep posting.We are linked between Yorkshire and Alameda.I think i have linked you more than any other blog.I read about the seed bank on the way to work.I left my comment too.
ReplyDeleteHere's a Sunset Mag. article that is as beautiful as practical for continuous herb/salad planting. Enjoy!
ReplyDeletehttp://www.sunset.com/sunset/garden/article/0,20633,1190558,00.html
Correction to my previous comment: after downloading www.sunset.com
ReplyDeletethen search: A better way to grow cilantro
Hope it works.
Sounds delicious, It must be very satisfying to eat your own produce.We grow a few herbs, we don't really have room for a veggie garden.
ReplyDelete