In early March I started several kinds of lettuce, red Russian kale, chard, tat soi, and two different packets of mixed greens. I sowed them thickly in big containers, the idea being that I would eat the thinnings while they were in the cold frame, and whatever was left could be planted out in the garden. Now the cold frame is packed with greens that are ready to be transplanted. I’m hoping to get them in the ground this weekend. In the mean time I’ve been going through and snipping off leaves once a week or so, and enjoying the most delicious salads of baby greens. This afternoon I harvested two big handfuls of greens, which we proceeded to eat one leaf at a time, straight out of the salad spinner. This salad is so fresh and delicious, it doesn’t even need any dressing.