Lettuce production has kicked into full gear. Every other day, I harvest about 1 gallon of leaves – far more arugula, mizuna and tat soi than I can eat on my own. I’m thinking about starting a CSA for my neighbors as a way to share the wealth.
In the meantime, I’m giving away bags of lettuces as gifts when visiting friends or meeting with clients.
I’ve become a bit more resourceful in how I use arugula. It’s not just for salads. Lettuces can be substituted for spinach in a recipe that calls for cooking greens. The peppery flavor adds sparkle to any dish. You can also use arugula in place of basil for pesto.
Yesterday, I sautéed a fistful in a little olive oil to use as a filling for an omelet. I topped it with homemade ketchup from last summer.