#mesclun lettuce

[ediblegardenspointloma]

On the First Day of Winter: Soon and Now

On the first day of winter here’s a look at my garden now and what’s to come. Arugula will be ready to harvest in a few days.

Jacaranda broccoli (from Territorial Seed Company) and Premium Crop broccoli. The heads are enlarging and will be ready soon.

Little Gem lettuce and Dark Red Lolla Rossa lettuce, harvesting now.

Mesclun lettuce mix and Outredgeous lettuce.

Golden Sweet Snow Peas

Easter Egg II radishes and my lunch salad.

Thankful to be able to grow a garden 52 weeks of the year.

[jensownzoo]

Fall lettuce started. Will be a few weeks until it's cool enough to transplant outside. Have spinach planted too, but that always takes longer to germinate. Gotta get the chard and kale started for the cold frame soon.

[chappythegardener]

Mesclun Mix Lettuce Seeds

The Best Way to Eat Your Greens Mesclun mix lettuce seeds are the perfect way to get your daily dose of greens. This spring mix salad greens is a delicious and nutritious way to enjoy your salad. Mesclun Mix Lettuce Seeds are the perfect way to create delicious, nutrient-rich salads. These premium seeds provide an assortment of spring mix salad greens that deliver a unique flavor and texture combination. With fast shipping right to your door, you can start growing and harvesting these salad greens quickly and easily. Enjoy the convenience of growing at home with Mesclun Mix Lettuce Seeds while having access to fresh, nutritious greens year round. Read the full article

[und8e2ff]

Saint Seiya AU where everything's the same but...

okay, so- I was browsing Wikipedia looking for material to make more historically accurate shitposts.

As I do...

Pisces Aphrodite's symbol, much like the goddess he's named after, is the rose. A red rose specifically.

However, did you know that another symbol of the goddess Aphrodite is lettuce?

fucking

✨L E T T U C E 🌈🥬

it's okay if you don't know where this is going

so-

Saint Seiya AU where everything's the same but instead of Aphrodite's powers being based around and channeled through roses, his powers are based around and channeled through LITERAL LEAVES AND HEADS OF LETTUCE

------------------------------

Fuck a rose, mans is walking around with a whole leaf of lettuce just hangin. out. his. MOUF

You can't tell if he's late to anime school or late to the salad bar.

HE'S NOT EVEN CHEWIN IT, IT'S JUST THERE-

Imagine him standing there looking all cool and beautiful yet intimidating (as he does), but instead of holding a rose, it's a whole head of Romaine.

Walkin around the sanctuary with iceberg lettuce leaves tucked behind his ear instead of something normal like an anemone or narcissus (flowers, other symbols of Aphrodite).

Just out here looking botanically confused.

------------------------------

Shun and Seiya get to the Pisces Temple and it's just a farm...

🥬🥬 A LETTUCE farm 🥬🥬

Pisces Farmodite AU???

And he has all different kinds planted.

There's butterhead, frisee, arugula, mesclun, little gem- You Name It

Seiya runs ahead as usual.

Instead of it being a long stretch of rose-covered stairs up to the Pope, the whole way up is covered in liek, idk... Endive???

For those of you who may not have looked into the food facts of lettuce (you not missin out on anything), lettuce is basically nutritionally-bankrupt, crunchy water.

Specifically, raw lettuce is like 95% water.

Instead of Seiya being slowly poisoned to death, he's having his Flintstone gummies siphoned out of his body until he dies of malnutrition.

Shun gets hit in the chest with BLOODY RADICCHIO

Instead of a white rose sapping out his blood, Shun gets hit in the chest with a white, translucent leaf of lettuce.

Once the leaf has completely sapped out his blood, it looks like this:

------------------------------

Imagine Aphrodite being the Bubba Gump of his universe.

Instead of him obsessing over all the ways you can cook shrimp, it's over all the different kinds of lettuce and how best to prepare them.

------------------------------

Away from the whole lettuce thing...

There are many animals associated with the goddess Aphrodite. Among them are hares, bees, fish, and geese.

I can't decide which idea I like more:

Pisces Beephrodite/Bee Keeper Aphrodite AU - Aphrodite with his usual roses and flowers but he also keeps bees as pollinators and as his lil striped buzzy frens.

Pisces Bunphrodite AU - Where everything's the same but he just has a pet rabbit. It can also be combined with the Pisces Endive-phrodite (Lettuce Aphrodite) AU where the bunny/bunnies live on the lettuce farm and it's their favorite snack.

Pisces Aphrodite but with a Ranchu Goldfish AU - Where he has a ranchu goldfish that just kind of floats there... It's the center of his universe and if you even look at his fish wrong, YOU'RE DEAD.

Untitled Goose Game - In which Aphrodite has the most ornery pet goose on the face of the planet. It only likes him. And much like the Ranchu AU, this goose is the center of his whole world. Aphrodite doesn't care if his goose just stole your identity and ruined your credit score. Keep his goose's name...

OUT YOUR FUCKING MOUTH

goose is probably named Rutherford or smth

[domithanasia]

i’m tired of apologizing for my opinions about food like i’m sorry i realize this makes me sound like a whiny pissbaby but i need to get this off my chest. salads are only good to me if they are incredibly plain. lettuce(cannot be arugula or mesclun, has to be something crunchy, properly leafy, and not grossly bitter), cucumber, tomatoes, maybe some avocado, celery, carrots n parsley are good. i cannot for the life of me deal with those gross ass salads that have like. beets(shaped like ballsacs and have gross juice that go everywhere), nuts(too different of a texture from the other stuff in the salad), cheese(just kinda gross in general), and dressing(makes it gross and wet and ads yet ANOTHER flavor. ew). i realize this all boils down to me just. disliking too many textures and flavors at once. but still. i have other fuckass food opinions that i will not voice in this poast because my friend lily would get mad at me. thank u for ur time

[askwhatsforlunch]

Growing and Gardening: Growing Potatoes

I had attempted to grow potatoes before, and even harvested a few; but no attempt was as successful as this year’s! And I’m not even done digging yet!

It all started on a cold January day. A local farmer was going around neighbourhoods in my town, selling his produce. A bit pricey perhaps; but excellent quality, and because he only sold in large amounts, I ended up with some twenty-five kilos of potatoes (in addition to fifteen of carrots, ten of white and five of red onions!)

It kept rather well in the garage, and the vegetables were delicious. But even in the dead of Winter, there are so many potatoes two people can eat!

Thus they started shrivelling and growing sprouts! Perfect, I thought; then, I could plant them!

And so I did! On the 29th of March, I prepared the place I would plant them in, a large iron garden bin, where I had grown and harvested the last of the Mesclun. One thing to always remember when growing vegetables is to rotate your crops; you cannot grow the same type of vegetables in the same spot two years in a row. The previous crop will have taken most the the nutrients they need, leaving very little left in the soil, and your next harvest, if any, might not be as bountiful... Luckily, different crops need different nutrients from the soil they grow in; hence the rotation. Tubers (like potatoes), for instance, will appreciate a soil formerly hosting brassicaceae (like cabbage, kale, etc...) or leafy greens (like lettuce or spinach).

I tilled the soil thoroughly, and mixed in good soil and compost to amend it. I left it for a few days.

Then, on the 4th of April, I planted my sprouted potatoes. I had eight (8) of them, and arranged four (4) on two levels, so the bottom ones would not be right underneath the top ones. There was about 15cm/5.5″ of soil mixture between both levels.

I covered them with about as much soil mixture (15cm/5.5″). I watered thoroughly. It is also important to have a good drainage, if you grow potatoes in a container, or they will rot. A few years back, I had hammered in four holes in this iron bin, and it wasn’t easy; but very much worth the effort! 

Then, I watered regularly only when the April showers were scarce! After a couple of weeks, potato stalks and leaves were starting growing in the bin.

And after a month and a half (on the 16th of May), they were tall and luscious and very leafy!!! From then on, it is very easy to take care of them. Water when the soil gets dry to the touch, trim the leaves a little when they become yellow.

You can also sow herbs at the  feet of your potatoes. They may improve their taste and protect them against aphids. Cilantro and thyme are good companions. I only managed a very small bunch of Cilantro. Because they are in a bin, and the Cilantro stalks are significantly thinner and smaller than the potatoes’; they do not get as much light as they would if you planted and sowed in a Veg Patch.

That said, harvesting potatoes in a bin is heaps more convenient! You know where they all are; you just need to dig them out!

I dug about 840 grams/1.85 pound New Potatoes (harvested about three and a half month after planting); and left the greenest, leafiest stalks in the bin to harvest later, and perhaps have bigger spuds! I might also try to sow more, as there is enough light for it now!

I am so happy with this harvest of small (some really tiny!) to medium Garden Potatoes, though. Their skin is thin, and once scrubbed, don’t they look pretty?And their flesh is beautiful and tasty!

[alex51324]

Week 2 farm box!

This week I got collard greens, asparagus, green garlic, red scallions, lettuce, 2 big sweet potatoes, some carrots, and dandelion greens! The cheese is every second week, so this was an off week for that.

The carrots were from the swap box; I got rhubarb again, but I still have like half of last week's rhubarb crisp to eat, so when I saw the carrots, I decided to give that up.

(The swap box is a box at the pickup site that you can look through and see if you want to trade something in your box. The farmshare I did last year, when it was a single farm, he had a website where you could swap things out, but this one is a huge co-op with over a hundred farms and at least that many different locations where you can pick up your box, so I guess it would not be manageable to customize people's boxes.

My plans for this week are:

Salad, using the lettuce and carrots, and the rest of the radishes and beets from last week

Shrimp and grits, loosely based on this recipe, which will use the collards, garlic, and scallions

A rice-and-vegetables-and-an-egg-on-top bowl, loosely based on one I got from Everyplate, using the sweet potatoes and dandelion greens, and a the rest of the garlic and scallions (along with some good eggs I bought by the side of the road while I was on my cabin trip last week).

The asparagus could go in the shrimp and grits or the rice bowls, but I might just steam it and eat it with lashings of butter and salt; I don't know.

Also, somebody at work who has a big garden brought in some extra seeds that she was trying to get rid of, so I took a few, scrounged up some containers, and found some potting soil at Lowes that they'd give me for half price because the bag was damaged. Behold, my garden:

The terra-cotta pot on the left is mesclun lettuce, the big red one is buttercrunch lettuce, and the bin is carrots. The two little ones on the end are basil. Don't know if any of it will amount to anything, but it satisfied my usual springtime urge to Plant Something, and only cost $6.

[funnyfooddatabase]

Johnny Rockets Allegiant Movie Menu

Food AND Drink

Type of Funny Food: Tie-In Product

Introduced: March 2016

Location: Johnny Rockets

To promote the box office bomb Allegiant of the Divergent trilogy-turned-quadrilogy, restaurant Johnny Rockets worked with studio Lionsgate to add a few themed items to their menu for a limited time in 2016. The menu release also coincided with a Johnny Rockets Allegiant sweepstakes whose grand prize flew winners out to Hollywood for the movie premiere.

For food, they offered:

The Defiant Smoked Gouda Burger, a toasted brioche bun burger with lettuce, tomato, caramelized onions, smoked gouda cheese, and peppered steak sauce,

The Bleu Bacon Allegiant Burger, a toasted brioche bun burger with bacon, tomato, mesclun, mayonnaise, and bleu cheese crumbles,

And the Cheddar and Bacon Chicken Rebellion, a toasted brioche bun chicken sandwich with smoked cheddar cheese, garlic aioli, bacon, lettuce, and tomato.

They also had a singular drink option, the Dauntless Brownie Brittle Shake, a vanilla shake with fudge, chocolate, and whipped cream, as well as a whole brownie on top.

Here's hoping the tie-in menu options did better than the film.

-

I came across this one in real life completely by accident. There was a Johnny Rockets at the mall food court I frequented and I happened to sit down and eat there while this was going on. I'm not a burger person, so I just had the shake, which I remember being decent. Even then, I thought it was an odd choice for a themed menu, but I don't work at Lionsgate, so what do I know?

[ediblegardenspointloma]

In My San Diego Garden and Kitchen

A late spring salad for a gathering of friends utilizing a glut of lettuce with additions of garden carrots, radishes and calendula petals.

Garden gifts as the mesclun lettuce and arugula finish their run.

The season of apricots begins slowly and later than usual this year. The crop appears to be significantly smaller than the 120 pound yield of 2022 but we’ll savor whatever comes.

Keeping the color theme going, I’ll insert a favorite bouquet from last week here.

The Italian purple artichokes come to an end and prepped to cook become a work of art by knife.

Small but treasured harvests.

Check the What I’m Planting Now page as I think spring in the garden. Then head to Harvest Monday, hosted by Dave at Happy Acres Blog and see what garden bloggers around the world harvested last week.

To leave a comment, click on “Leave a comment/Show comments,” enter the comment, then insert your name. Finally, click on “Comment as Guest�� to post comment.

[whenlovebeckons]

It's been a beautiful day. 65° but warm in the sunlight, cool in the shade with a lovely soft breeze. We spent 6 hours getting the garden planted and while my body is a bit tired, my heart and soul are so full of contentment.

Dear MIL left one bed and three planters over the winter so we did some pruning and transplanting on those and got an entire basket of fresh parsley and dill from trimming!

This year we have:

8 different types of tomatoes, including a double sun gold!

3 different types of basil

Dill

Parsley

Thyme

Tarragon

Chives

Scallions

Spicy mesclun

Bibb lettuce

Swiss chard

Cilantro

Lavender

A mix of half a dozen types of zinnias

Wildflowers

Cardinal flower

Butterfly weed

Marigolds

Bush beans

Pole beans

Cucumbers

Sage

Spearmint

Rosemary

Oregano

[thefreshdirect]

Unleash Your Culinary Creativity with Supa Fresh Mesclun Lettuce

Are you looking to elevate your salads to new heights? Do you want to add a burst of flavor and nutrition to your meals? Look no further than Supa Fresh Mesclun Lettuce – your ticket to culinary excellence and vibrant living!

Discover the Nutritional Powerhouse:

Supa Fresh Mesclun Lettuce isn't just your average salad green – it's a nutritional powerhouse packed with essential vitamins and minerals. From fiber to vitamins A, C, and K, to potassium, iron, and calcium, each bite of our mesclun mix is a nutrient-rich delight. Whether you're a health-conscious individual or simply looking to add more nutrients to your diet, Supa Fresh Mesclun Lettuce has you covered.

Experience Culinary Versatility:

One of the most exciting aspects of Supa Fresh Mesclun Lettuce is its culinary versatility. From refreshing salads to hearty sandwiches, our mesclun mix adds a burst of vibrant flavor and texture to any dish. Toss it with your favorite dressing for a simple yet satisfying salad, or use it as a flavorful garnish to elevate your culinary creations. With Supa Fresh Mesclun Lettuce, the possibilities are endless – unleash your culinary creativity and let your taste buds soar!

Enhance Your Garden Landscape:

But the benefits of Supa Fresh Mesclun Lettuce extend beyond the kitchen – it also adds a touch of beauty to your garden landscape. With its vibrant array of colorful and edible greens, our mesclun mix creates an eye-catching display that enhances the aesthetic appeal of any outdoor space. Plant it in garden beds or containers, and watch as your garden comes to life with the vibrant hues of Supa Fresh Mesclun Lettuce. Whether you're a seasoned gardener or a novice enthusiast, our mesclun mix is sure to impress with its visual splendor.

Conclusion:

In conclusion, Supa Fresh Mesclun Lettuce is more than just a salad green – it's a culinary and visual sensation. Packed with nutrients, bursting with flavor, and adding a touch of beauty to your garden landscape, our mesclun mix is a must-have for anyone looking to enhance their culinary creations and outdoor spaces. Try Supa Fresh Mesclun Lettuce today and experience the freshness, flavor, and vibrancy for yourself – your taste buds and your garden will thank you!

[bronze-gamin-o]

TODAY'S SHOPPING TREASURY January 29th, 2024 [Reiwa 6th Year]--date-pronounced-in-Japanese: Lay-wha? Low-cunnin' Each-ee-Gots-oo Niziu-Cunny-Chee.

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ODAKIYU DEPARTMENT STORE--Matilda Store

Note: Most Japanese Mustard Veggies are only named mustard, and they're NOT hot. They're fresh veggies, at least in most cases. Some of them, you can even salad them, and they're just fresh and watery. Most of them, you usually boil, stiry fry, or grill, before saucing and eating.

Yen to Dollar -- Rates at ¥148.66 v.s. $1.00 -- 7AM Japanese Standard Time

¥199 $1.34 Takana {Leaf-Mustard}

¥99 $0.67 Mizuna {Post-Mustard}

¥99 $0.67 Comb-a-Tuna {Mustard Spinach}

¥99 $0.67 Chin-Gain-Sigh {Bok Choy Chinese Cabbage}

¥99 $0.67 Lettuce

¥199 $1.34 Banana

¥39 $0.26 Baby Leafs {Mesclun Greens}

¥833 $5.60 Subtotal( w/ 8% Sales Tax)

¥3 $0.02 Big Plastic Bag( 1 bag ¥3)

¥836 $5.62 Total( w/ 8% Sales Tax)

TEL: 0570-025-888

ODAKIYU Hya!-Cuttin'--Ma-Cheetah-Ten

B1 [1st Basement] -- OPEN 10:00AM→8:30PM

ADDRESS in Japanese: Tokyo-Toe, Ma-Cheetah-She, Holler-Ma-Cheetah, 6-12-20, ODAKIYU Hya!-Cuttin' -- Ma-Cheetah-Ten, Chica-Ick-Eye

ADDRESS in English: Odakyu Department Store--Machida Store B1, 6-12-20 Hara-Machida, Machida City, Tokyo Metropolitan Area

POSTAL CODE: 194-8550

PARKING: 124 +450 cars [Buy 2,160 yen or more, and you talk to get the ticket for 2 hours of free parking.] Parking Lot open from 9:00-22:00(8:00-23:00) Normally, 200 yen per 30-minutes. MAKE SURE YOU GET YOUR 2-HOURS FREE PARKING TICKET.

CAR-SIZE HAS TO BE SMALLER THAN: LENGTH 5m, WIDTH 1.8m, HEIGHT: 2.1m

You can also choose to get a 4-hour coupon for parking lot at Ebina Station: ODAKIYU Eh-Beenah Die-Itchy Chu-Shut-Joe, when you take your receipt of 2,160 yen or more, inside the ODAKIYU Department Store--Matilda Store, Information Counter at the 1st Floor, or to the Ticket Store at the 5th Floor.

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#cheap #store #shopping #today's #today #treasury #treasure #odakyu #odakiyu #machida #matilda #station #eki #ecky #hyakkaten #hya!-cuttin' #department #first #1st #basement #B1 #floor #parking #ticket #coupon #fresh #vegetables #veggies #very #inexpensive

[otsaaleccorvinus]

All My Guys! my Savannakhet veggies name Puk Salat Phet (gemstone lettuce) excellent is a hybrid of Savannakhet & Laos ～13 types lettuces my own cultivar taste delicious refreshing in mesclun salad mix oh wow 🍻💝🤝💖👍💋😍❤️ Otsa

[askwhatsforlunch]

Goat's Cheese Toasts

There are days when, after a spot of gardening, one is too tired to make a lavish harvest meal. These Goat's Cheese Toasts make both a tasty and nutritious dinner, particularly delightful on a chillier and rather rainy day. The only real effort for this, will be washing the lettuce!

Ingredients (serves 1):

2 thick slices Sourdough Bread 

2 tablespoons butter, softened

2 heaped teaspoons black cherry jam (I used Piment d'Espelette Black Cherry Jam I brought back from Bayonne; it's excellent)

120 grams/4 ounces good goat's cheese

Preheat oven to 200°C/395°F. Line a baking tray with baking paper.

Butter Sourdough Bread slices lightly onto both sides. Generously spread Black Cherry Jam onto each Bread slice, and place them onto prepared baking tray.

Cut goat's cheese into slices and arrange them onto the jam.

Place in the middle of the warm oven, and bake, at 200°C/395°F, 20 minutes until golden brown.

Enjoy Goat's Cheese Toasts hot, with dressed Mesclun.

[downtoearthmarkets]

Springtime has kissed the winter-scorched earth and painted the landscape in a thousand shades of green from the deep green forests to lush, verdant meadows. This blanket of green telegraphs the explosion of new growth that is occurring as plants surge full of chlorophyll to photosynthesize the warm spring sun and soft May showers. The farmstalls in your Down to Earth farmers market will also be brimming over with all things leafy and green plucked fresh from the fields at this time of year. Now is the season to embrace and enjoy this bounty of springtime produce, especially tender, young salad greens which are at their peak for the next few weeks.

Lettuce

Lettuce is a cool-weather-loving vegetable that is planted in the early spring and harvested in late spring to early summer. Usually eaten raw in salads, lettuce is extremely hydrating as it contains around 95% water. Looseleaf lettuce (defined as lettuce that hasn’t formed a compact head, as well as mesclun greens which are an assortment of young salad greens) abounds at farmstalls right now and includes romaine, Boston, red leaf, green leaf, and butter-head varieties. The baby leaves are clipped from the lettuce plant before it is full grown and are extra succulent and sweet. As the weather warms and we transition away from heartier fare to lighter meals, these salad recipes pay homage to the cornucopia of delicious looseleaf lettuce that you can scoop up at the farmers market this spring:

Roasted Carrots and Red Leaf Lettuce Salad with Buttermilk Herb Dressing

Butter Lettuce Salad with Honey Mustard Vinaigrette

Oakleaf Lettuce Salad with Mustard Dressing

Simple Red Leaf Salad

Oakleaf Lettuce Salad with Oyster Mushrooms

Dandelion Greens

You may not like the sight of them popping up in your yard, but in the past dandelions were highly regarded due to their medicinal, aesthetic and nutritive qualities. In fact, they were first introduced to this continent after being shipped over on the Mayflower to be used as medicine in the American colonies. All parts of a dandelion plant are edible, from the top of the yellow flower down to its roots. The leaves are extremely nutritious and boast high levels of calcium, iron, fiber, Vitamins A, E and K, beta-carotene, and lutein.

Dandelion greens come into season at the very onset of spring, in late March or early April, which is when you’ll spot leafy bunches of them dotting the farmstalls. Dandelion leaves have a sharp yet pleasingly bitter flavor similar to chicory. However, young leaves harvested in the spring are less bitter than the mature leaves harvested as the season wears on, so now is the prime time to enjoy them. Dandelion greens work wonderfully in a salad when coated in an oil-and-acid-based dressing which helps to counterbalance their strong flavor and tenderize the leaves. They are also delicious when sautéed in extra virgin olive oil, spritzed with a little fresh lemon juice and sprinkled with sea salt.

Arugula

Arugula, also known as garden rocket, has a peppery, spicy, slightly tart flavor. The distinctively lobed, dark green leaves are rich in nutrients like potassium, folate, and vitamins A and C. Native to the Mediterranean region, arugula blossoms and leaves have long been a popular ingredient in the cuisines of Italy, Morocco, Portugal, and Turkey. Tender baby arugula is ubiquitous at farmstalls in the spring and packs less peppery punch than matured arugula. Arugula is highly versatile and works perfectly in salads with either fatty or sweet dressings, heaped on top of chicken Milanese, wilted aside salmon, or thrown on pizza as a fresh topping. My sister-in-law Gail likes to add a handful of raw arugula to hot pasta, soups and cooked grains as it wilts quickly and adds extra nutrients, color, flavor and texture to her plant-based dishes.

Watercress

A lesser-known spring green, watercress is a semi-aquatic flowering plant that is a member of the cabbage family Brassicaceae. Watercress is a rapidly growing perennial plant native to Europe and Asia and is one of the oldest leafy green vegetables consumed by humans. The intense peppery aftertaste of watercress is more pronounced when it’s harvested in the spring as, once the hot weather arrives, the flavor mellows and dissipates. While it is very low in calories, watercress contains a vast array of nutrients rendering it an extremely nutrient-dense food. In fact, it has ranked number one on the US Centers for Disease Control’s list of Powerhouse Fruits and Vegetables.

Watercress can be substituted for basil to make a pesto that is packed with bright, tangy flavor and lots of nutritious goodness:

Ingredients

1 clove garlic

1/4 cup pine nuts

4 cups loosely packed watercress leaves (separated from stems)

1/3 cup shredded parmesan

1 1/2 tablespoons olive oil

1 1/2 tablespoons lemon juice

1/2 teaspoon sea salt

Instructions

Add the garlic and pine nuts to a food processor bowl. Process until both are chopped and have formed a roughly textured meal.

Add the watercress, and pulse until the watercress has formed a paste.

Add parmesan, olive oil, lemon juice, and sea salt. Pulse to combine.

Use a spoon to scrape the sides of the bowl, and pulse a few more times, until it is well mixed.

[whiskeynovember]

Need to rework the garden a bit...

no watermelon, spinach, lettuce, collard greens, poha berries, and my Chinese cabbage and bok choi are flowering.

i have a ton of habanero peppers... i might plant that in the lettuce/spinach hole. the mesclun seeds grow amazing so maybe more of that in the middle? if the poha seeds never sprout, i can use that area for the herbs... if any of them decide to grow (besides the oregano... i should depot that soon so it can grow better.)

big box store had a sale, 3 plant cups for $12. i remember when they used to be $2.50 regular price 🙄. i bought some edamame, since none of mine ever sprouted. something is growing in its spot, but it's definitely not beans. the new edamame i put in the watermelon spot. i also bought a red hot pepper plant. i was hoping I could find a cup with 2 small plants, but they're super stingy. at least the one edamame cup gave me about 7 plants. i also got a Thai basil cup. 4 plants in that one. i put them around the peppers. they're in a bit of shock right next w, but will hopefully perk back up.

we (we being me and my dad) fixed the sprinkler system so after years of it being off, it's back to scheduled watering.

oh, i forgot, i tried to move the shishito pepper sprouts over to the empty area and ended up uncovering a bunch of baby pepper sprouts. 😭. hopefully i didn't kill them, but i think the 3 healthy plants I've got may be enough.