I still have several lettuces, although their growth rate has slowed down a lot, so whether they will make it to maturity before the frost gets them is a moot point.
"Marvel of Four Seasons"
"Can Can"
"Rossa Romana"
"All Year Round"
The "All Year Round" Lettuces are quite pale and delicate. Despite its name, this variety seems to do better in warmer conditions.
I have lots of Endives on the go, and they are all jumbled up so I have no idea what variety each one is.
Curly Endive - variety unknown!
I would grow this Radicchio even if we never ate it - it's very decorative.
This Radicchio is ready for picking. You can tell that it's ready when the outer leaves of the heart (not the main outer leaves) begin to go brown and slimy.
Radicchio "Palla Rossa di Chioggia"
Don't be put off by the brown slimy leaves - they are normal - just peel them back and you will find a bright red / white / pink core inside.
The last few remaining beetroot look as if they should be woody, but they are not. Well anyway, the last batch I cooked, on Thursday, weren't. They were lovely and tender.
Beetroot "Boltardy"
Photographed in the sunlight, the beetroot stems are such a beautiful color.
Beetroot "Boltardy"
Here's a fitting conclusion to a post about salads: I found these by one of my raised beds. They are slugs' eggs.
After photographing them, I squashed them, because I'm not letting those darned slugs get my salads!
