Sometimes I grow from seed, but find it more convenient to purchase a few plants in flats from a local supplier. The small seedling are then placed in a larger container in the greenhouse to establish a good root system before planting outside. I usually put two batches in before it gets to hot for good production. This give me a total of 16 plants. I use some fresh and juice the remainder for off season use. With the garden it is either feast or famine meaning large quantities of produce or none, so preservation becomes a major issue.
http://www.durgan.org/URL/?KFPEM 26 May 2012 Juicing Garden Produce
Requiring some juice, it was decided to utilize he slim pickings from the garden. Available were radishes, rhubarb, Romaine lettuce, columbine flowers, chives. In the kitchen were some apples and soy bean sprouts. All were combined in a pot with about four litres of water, and cooked about twenty minutes and beat into a mash or slurry with the hand blender. The cooked mash or slurry was then strained using a mechanical strainer. The residue from the strainer was put through the Champion juicer to extract the maximum nutrients. This output was mixed with the strainer output. The end product was placed in five,one litre jars and pressure canned at 15 PSI for 15 minutes. My usual method.
http://www.durgan.org/URL/?UOQES 27 May 2012 Romain Lettuce Growth
Romain Lettuce is thriving. A plant was utilized yesterday, which was almost perfect. It could be a bit larger.
http://www.durgan.org/URL/?XGXGG 29 April 2012 Romaine Lettuce.
Romaine lettuce planted outdoors. The plants were purchased in flats and individually planted in pots to establish a strong root system and kept in the greenhouse for ten days. Pictures depict the operation.