The lettuce is here!
We have been eating tons of mesclun. Also on the way are beans, peas, kale and our flowers.
I have just been dressing it really simply with olive oil and fresh lemon or red wine vin. I use it with rice and beans, sandwiches, etc., burritos, etc.
However, I would like to find some really fresh recipes to use with it.
Whoo. I didn't even know how to spell this lettuce, much less that it came from Provence. You learn something everyday!
Mesclun (French pronunciation: [mɛsˈklɛ̃]) is a salad mix of assorted small, young salad leaves which originated in Provence, France. The traditional mix includes chervil, arugula, leafy lettuces and endive in equal proportions, but in modern iterations may include an undetermined mix of fresh and available lettuces, spinach, arugula (rocket, or roquette), Swiss chard (God's Breath), mustard greens (Dijon's Child), endive, dandelion, frisée, mizuna, mâche (Lamb's Lettuce), radicchio (Italian Spinach), sorrel, and/or otherleafy vegetables.
The name comes from Provençal (Southern France)—mescla, "to mix"—and literally means "mixture".
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| Pool time in 90-plus degree heat. |
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| Got these cute cover-ups for $7 at Target. |
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| Morning run |
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| Strawberry Aqua Fresca. Strawberries, ice, honey and water --so refreshing on a hot day. |
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