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Going Green: Lettuce Rejoice

One of the easiest (and perhaps most immediately rewarding) ways to go green is to purchase locally grown food items.  Lettuce Girl ImageBecause these items come from nearby sources it reduces the carbon emissions that are associated with more exotic items that have to be transported from distant locations.  Lettuce, because of its quick germination time and rapid growth, is typically one of the first vegetables harvested locally each spring.  Unfortunately, many consumers never get past the refreshing-but-watery iceberg head lettuce or the ubiquitous and familiar romaine for the classic Caesar.  But so many other varieties exist - with a diversity to please almost anyone. 

There are tender leafed and mild red and green butterhead and bibb varieties.  There are speckled and crimson-splashed broadleaf and oakleaf varieties.  There are smaller, frillier, and heavier-textured looseleaf maroon varieties.

Lettuce ImageAnd let's not forget about the delicious wild and overwintered herbs that will soon crest, too.  Dandelion greens, watercress, lamb's quarter, and even parsley will soon again see the light of day as the interminable snow melts and the ground softens from the sun!  Branch out and test and taste some new varieties by themselves - instead of in the generic, industrial Mesclun mix packaged in gassed bags.  Better yet, buy some seeds and grow the varieties yourself.  There are few things easier to grow than lettuce; you can even do it on the windowsill of your apartment if you've got the interest.