The lettuces are winding down out there in my garden, and that requires me to stand up, put my hands together and clap, shouting "Bravo!" to them for their consistent daily delivery of fresh goodness. Lettuces are workhorses, taking up little room and growing new leaves literally overnight to replace the ones I snap off each day as I "cut and come again," as they say. I estimate I have picked about $5 worth of gorgeous mixed lettuce leaves per day for the last ten weeks. That adds up to $350 worth of lettuce, not to mention the convenience of always having salad available. Throw in the beet greens, kale, collard greens, herbs, radishes, onions, and broccoli, and my garden has already more than paid for itself, even before the prima donna summer crops take over the place.
You read so much about how expensive organic food is, yet I continue to marvel about how much can be grown, inexpensively, in a small suburban kitchen garden.
The hard part? Moving on. Ten weeks of spring crops creates habits that feel endless, yet suddenly, one day, you walk out there and the spinach is bolting, the buttercrunch lettuce has wilted, and you know. It's just about time.
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