Perhaps miniscule, but every bite delicious... Our first harvest: mustard greens. The new little shoots were thinned to make room for more to grow.
Gently pulling the baby greens from the ground, Forrest carefully trimmed the roots and stems and cleaned them. After "spinning" them dry (my salad spinner consists of putting two colanders together and shaking like crazy), we added them to a salad of romaine lettuce with a light oil and balsamic vinagrette.
Purchased at a specialty grocery, the baby greens are potentially expensive - both in dollars and, quite likely, footprint. These sweet greens took a bit of muscle energy, sunlight, reclaimed water and some nicely composted soil. And we have a whole lot more to look forward to.
I think it's a pretty good deal.
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