We can’t eat salad forever. Now we won’t have to.
These are our salad days.
Billowy red leaf, upright sheaves of Romaine, tender baby lettuces, tart sorrel with its lovely red edges, verdant deep green spinach, peppery arugula that takes off like its English name, rocket. They, like my herbs, loved our cool, rainy May and are determined to fill our bowls and bellies before heat makes them bolt into bitterness.