The ‘woody’box holds some red and green salad bowl lettuces, plus some oregano. These lettuces are called ‘cut and come again’ (CCA) varieties. The lettuce can be cut down to a few inches from the base and then wait for it to regrow, or individual leaves from the outside can be taken from each plant. If you have a garden bed, or a few boxes or pots planted up, you can have lettuce available for most of the year.
Why not try some fresh lettuce with a light French Dressing and make some Provencal mushrooms using thyme leaves and flowers to accompany it.
Recipe for Provencal Mushrooms
1. Clean and skin 8 large mushrooms. Remove the stalks. Place the mushrooms cup side up in an ovenproof dish.
2. Blend 8 tbsp of bread with the mushroom stalks, 2 tbsp thyme leaves and 2 cloves of garlic in a blender. Add salt and pepper to taste, then mix in 1 tbsp of olive oil and then mix in 1 tbsp of thyme flowers.
3. Divide the bread mixture between the mushrooms and drizzle 2 tbsp of olive oil over them
4. Cook in a hot oven until the mushrooms are soft and the breadcrumbs lightly browned. Sprinkle 1 tbsp of thyme flowers over the mushrooms and serve with a green salad.
Recipe from Kathy Brown