All the way back on Valentine’s Day I started some lettuce seeds on our south-facing windowsill. For the last few weeks they have really thrived in the backyard greenhouse and did especially well under this weekend’s warm sunshine.
For dinner this week we trimmed off (the lettuce is, apparently, of the cut-and-come-again variety) the first batch of fully-grown leaves and made a very simple salad. Kat created an excellent dish by dressing the lettuce with olive oil, balsamic, salt and pepper. It tasted especially good, I think, because the distance from soil to plate was literally less than two feet.