Looseleaf lettuces are among the easiest to grow. The leaves of the head do not close tightly, but form an open rosette that can be picked as needed for salads without harvesting the whole plant. (ANN BENNETT PHOTO)
Arugula is a mesclun mix staple, a trendy green that actually has been cultivated in America for 350 years under the name of rocket. (ANN BENNETT PHOTO)
Members of the diverse Brassica family, kale and Swiss chard share genetic heritage with other cruciferous vegetables that include cauliflower, cabbage, garden cress, bok choy, broccoli, Brussels sprouts and similar leafy greens. (ANN BENNETT PHOTO)
Looseleaf lettuces are among the easiest to grow. The leaves of the head do not close tightly, but form an open rosette that can be picked as needed for salads without harvesting the whole plant. (ANN BENNETT PHOTO)
Greens like this redaloose leaf lettuce are among the earliest plants to mature in the garden. (ANN BENNETT PHOTO)
Looseleaf lettuces are among the easiest to grow. The leaves of the head do not close tightly, but form an open rosette that can be picked as needed for salads without harvesting the whole plant. (ANN BENNETT PHOTO)
Arugula is a mesclun mix staple, a trendy green that actually has been cultivated in America for 350 years under the name of rocket. (ANN BENNETT PHOTO)
Members of the diverse Brassica family, kale and Swiss chard share genetic heritage with other cruciferous vegetables that include cauliflower, cabbage, garden cress, bok choy, broccoli, Brussels sprouts and similar leafy greens. (ANN BENNETT PHOTO)
Looseleaf lettuces are among the easiest to grow. The leaves of the head do not close tightly, but form an open rosette that can be picked as needed for salads without harvesting the whole plant. (ANN BENNETT PHOTO)
Showers set in midweek, accompanying July’s Buck Moon as it waxed full on the 11th. The heat, humidity and precipitation translated into a quantum leap forward in local gardens, with the result that rows and beds are beginning to fill in, taking shape and finally the harvest is trickling in.
Beans and potatoes are in blossom, broccoli forming heads, tomato vines are thriving, and cucumbers are beginning to ramble. But with main crops still weeks from maturity, it is the early summer greens that really shine, from Swiss chard and kale, to lettuces and arugula.
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