I'm not terribly pleased with my lettuce yet. Just as it takes once or twice to get a new recipe to work out perfectly, it takes a little time to perfect growing plants you're going to eat. One of the things I've noticed though is that if I pick it, bring it inside, wash it, cut it, and place it in a bag it gets used much faster. Romaine lettuce is just one of those things that I like having chopped up and ready to go in the fridge. It's almost done growing with the temperatures getting hotter and hotter. I started some more inside but I might just rip the row out and put the seed directly in the ground and see how it goes.
I tilled up the spinach and put in another 2 rows of green beans. And I think I picked the last of the peas. I might replace that with another row of green beans. And then move the cattle panel over by the garlic and start a row of peas over then in a few week when it cools off a bit more.
This year I've also tried experimenting with heirloom tomatoes because I love their taste for slicing. I planted two in my square foot garden. The Red Beef Steak is already out performing the Brandywine in buds and tomatoes that I can already see growing. Now I see why my mom loves them so much. I can't wait to slice into one of the heirloom tomatoes. I love how they look too. So much character.
I've also got a few photos to share and a recipe for the snow peas. The kohlrabi is pretty, well the purple one but it's a bit tough. I don't think I'll grow it again (except maybe to just use up the seed packs I have and edge a flowerbed with it)