Thanks to my partner's good eating habits (not mine, believe me!), we have a salad just about every day - and thanks to our garden, the main salad ingredient for six months of the year is fresh greens picked only moments earlier from the back yard.
This late in the season, some of the greens are getting REALLY green - a rich, dark colour - which forecasts a pretty strong flavour. But when these hardcore greens are mixed with younger, sweeter greens, I'm surprised to find myself enjoying the deep, bitter notes that the hardcore ones provide. What an array of flavours in a small pile of leaves! Who knew that the range of flavours in store-bought lettuces was actually so limited?
