The seeds (sown under a raspberry plant) appeared to be lettuce like and after promising that inform readers of their fate this is what has sprung up in their place:
Looks like lettuce doesn't it? (Bleeds like lettuce too, you know that white sap that oozes when they're cut)
The only thing is, is that I have no clue what lettuce they are. They were apparently 2 different lettuce varieties. Obviously lettuce seeds are pretty standard tiny skinny football shaped things of varying shades of brown so if anyone is able to discern what is what here I'd appreciate it. Both appear to be loose leaf lettuces, one I would not be surprised to be a generic black simpson and the other has light purpling about the leaves.
Here's the first type:
And now the second:
If you're a lettuce eater/grower/identifier, I'd appreciate any info!
On a similar note, husband and I made chirashi salad again with the plethora of greens that abounded in the garden! In the basket is sorrel, salad burnet, siberian kale, garlic green, mache, mystery lettuces #1 and #2, mustard greens and Swiss chard.
Though not a "true" salad by some historical definitions where there are dozens of greens if not more, it was still quite delish with the pops of spicy of the mustard, the textures of the soft mache leaves/flowers (it was bolting now) to the ruffly kale, garlickiness of the... garlic and unexpected flavor of the chard.
It was my first year growing the Swiss chard and I was WEIRDED OUT by the saltiness of it. Not unpleasant, just not expected. I wonder if it really was as salty as I thought it was or if I simply note saltiness more than other people. Other than dehydration, what might make chard more salty than usual I wonder? Large amounts of fertilizer (which I swear I didn't do)?
