Mixing greens

Measuring seed for lettuce and Asian greens mixes, using a digital gram scale from the local headshop. It works well, except I wish the auto-shutoff didn’t happen so quick. I was quite amazed by the selection of digital scales available, starting at, I think it was $20, and going up in $5 increments for a whole slew of models. Didn’t realize so many people were into making their own small-batch seasoning blends and custom salad mixes. Wow. Hahaha. The mixes are basically trial and error. For salad mix, it’s about color and texture at this point: frillier, greener, redder, crisper (baby Romaine is nice in there)—check the results, adjust the percentages for next round. For the Asian greens, it is more about taste, which so far has mostly come down to how much mustard to put in. Of course, how quickly they each grow is quite critically important, all varieties should grow at the same rate, in a fairly wide range of conditions. The lettuces are easier, and I started with some varieties recommended for baby leaf production for just that reason: fast-growing. The Asian greens, all brassicas at this point, are trickier. For example, tatsoi was included in our first runs, but it consistently grew lower than the rest, the leaves were a nice size, but when cutting, they tended to fall halfway below the blade. So, out goes the tatsoi, for now. It’s all about simple experimentation and adjusting things a bit as you go! (BTW, the knife is there just to slice open seed packs; for no real reason, that’s how I always do it…)