It is still the cool of morning and that's when I pick them, the greens that grace our lunchtime sandwiches and fill our salad bowls at dinner. And here it is, June, 90 degrees every afternoon already, and the romaines hang on. I was set to pick them all weeks ago to make room for more summer crops, but they weren't ready to go yet. They stand tall and strong against the southern heat and lack of rain, the only lettuce to survive these conditions in my garden.
I mix beet greens, amaranth leaves and lamb's quarters into our daily salads, but it's the sweet, white, milky liquid of the romaines of the day, snapped leaf-by-leaf just moments or hours before they are eaten, that refresh us. And so I let them stay. As long as they are happy, I let them stay.
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