Archives for posts with tag: cut and come back

While the other vegetables, rugged rough-and-tumble types that they are, enjoy the great outdoors, the lettuces are homebodies and prefer to be inside the house.

Lots of direct sun and the accompanying heat are fine for the hardier plants—summer squash and eggplant among them—but the relative cool and steady light (thanks to fluorescent fixtures and automatic timers) of the basement suit the more tender romaine and red leaf to a T.

And a trickle of water for 30 minutes every other day may be enough for ascetics such as the tomatoes but lettuces, hedonistically, would rather bask in constant humidity and completely moist soil, thank you very much.

I find it hard to believe that the romaine and red leaf lettuces we seeded back in March—and early March, at that—are still producing new leaves as they sit quietly in their planter boxes. They’re not alone down there: one Yellow Brandywine and two Yellow Belle pepper seedlings share space with them. These companions, though, are not yet producing.

Although still healthy, the lettuces are becoming stemmier (if that is a word) in preparation for bolting; one of the plants is about a foot high. At the same time, the leaves are thinning and they do not hold moisture as well. Their texture is leathery and their flavor more bitter. Five months is old for lettuce.

So, enough cutting and coming back. We’ll clear-cut what remains and have a big salad for dinner. That will be the end of the spring lettuce.

It won’t, however, be the end of the lettuce. Also growing in the basement is a lone head of romaine, the only one to sprout from our summer sowing in June. If it performs like its siblings before it, we’ll be eating fresh lettuce in October.

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The lettuce seedlings in the last three spots I planted (in the third go ‘round) have vanished, lost to overwatering (by Mother Nature, not to point a finger or anything) or, perhaps, too much sun (ironic, given how cool it has been lately).  This late in the lettuce’s season, I will say “uncle” and not try (again) to reseed.  On the other hand, the lettuces from the first sowing that I replanted last week (see June 14, 2013) are doing quite well.

And luckily, we still have excess heads of both types of lettuce from that first planting; enough, in fact, to transplant one to each of the bare spots.  After doing just that this morning, we now have 16 lettuce plants safely on their way to maturation.  Some of them are almost ready for partial harvest and, soon, we’ll start clipping leaves (the cut-and-come-back method of harvesting) for as long as the cool weather lasts.

It’s early for a season recap but even so, I will have to start thinking about what might work better next year.  My initial thought is that we might want to start the lettuce indoors next year.  We chose not to do so this season based on the belief that transplanting the seedlings would be problematic.  I have found, however, that once they reach a modest size (three or four leaves), the lettuce plants can be replanted easily and effectively.  The compartmentalized seed trays we use will further facilitate the process.

Alternatively, it is possible that the lettuces would do well in containers.  The pots would have to be large enough for several heads to fit but small enough to be easily moved out of the pounding rain or beating sun.  Translucent covers might also be a good idea and more manageable with a smaller container.  Further, with this approach we might be able to grow the lettuce in warmer conditions.  If so, we could start experimenting later this year.

Ideally, we would have mature lettuce at the same time the tomatoes are ripe.  That’s right:  I’m thinking BLTs.