What if the best salad you'll eat this year never comes in a plastic clamshell? 🌱⁠ ⁠ Summer isn't the end of salad season. In fact, now is the perfect time to start sowing mesclun for a fresh harvest that carries right into fall.⁠ ⁠ Forget the wilted supermarket mix. A homegrown mesclun—a blend of lettuces, herbs, chicories, and other leafy greens—delivers more flavor, more color, and more variety than anything you'll find at the grocery store.⁠ ⁠ In our May/June issue, gardener and author Ellen Ecker Ogden traces mesclun from the kitchen gardens of France to her own Vermont garden, where a handful of seeds becomes months of fresh salads. Along the way, she shares the history of mesclun, explains how to create your own custom blend, and reminds us why Thomas Jefferson sowed "a thimbleful of lettuce every Monday morning."⁠ ⁠ There's still plenty of growing season left. Sow a row this week, another in two weeks, and let your fall salads begin.⁠ ⁠ Read “The Art of Growing Mesclun” in our...