Our middle school garden class harvested heads of lettuce today and made themselves salads. We added baby Swiss chard and celery that was ripe for the picking from the beds. For an interesting twist, I brought in homegrown edible nasturtiums.
We learned that the orange nasturtiums are spicy! Not a dash of pepper, a mouthful of flavor and heat. The yellow ones were mild in comparison.
Next week, we’ll be saving arugula seeds and adding liquid seaweed to the beds.