Hi guys! Happy Sunday
I’m having a productive little one over here so far. I switched a couple clients to today, so after training, I had a bit of energy to burn off (I had a big breakfast!) so I hit up the gym to do about a 45 minute lower body workout.
I did the following:
- 3 sets of 10 back squats w/ 95#
- super set of 12 stability ball hamstring curls w/ 12 leg extensions, repeated twice for a total of 3 sets
- 3 sets of 10 leg presses w/ 180# (I think(
- super set of 12 seated calf raise w/ 12 romanian (barbell) deadlifts @ 95#, repeated twice for a total of 3 sets
The gym was pretty muggy today, so I was nice and sweaty after stretching and heading back out.
This morning I also had time to wash and chop the goodies I picked up at the farmer’s market for this week’s CSA!
I’ve already used some of the bok choy leaves and a chopped green onion. I sauteed each in some olive oil before adding 1 egg + 3 egg whites for breakfast:
The bok choy leaves taste just like spinach when cooked. Tasty!
But I actually want to talk about the one I’d never heard of before yesterday – Mesclun!
When I asked the farmer, she told me that it was just another leaf of lettuce. I left it at that, but once I got home, I Googled to see what it really was. According to organicgardening.com, meclun isn’t the name of the plant/lettuce at all! Actually..
“it’s a term for a mix of salad greens that are harvested and eaten together. The greens are sown close together and picked young, like spring mix…The composition of mixes varies: some lean toward spicy, with lots of arugula and mustard greens; others are slightly bitter, going heavy on the radicchio and endive. Still other mixes focus on creating the most colorful combination.”
I seriously had no idea! Interesting, right? I plan to have some mesclun mix with my salad in today’s lunch. I’ll let you know how it tastes!
Have a great rest of your Sunday. I’ve got some deep cleaning to do. Also, happy Father’s Day to all of the loving dad’s (especially mine!) out there!
What’s your favorite type of lettuce/greens?
I have to say that I like plain old green leaf lettuce.