Ribeye & Eggs

Parsley

• Not in the recipe, but grow it to add a fresh, herbaceous garnish that brightens rich dishes like steak and eggs.
• Sow seeds in spring or autumn in partial shade to full sun, in consistently moist, well-drained soil.
• Parsley can be grown in pots on a windowsill, making it suitable for year-round access.

Salad Leaves (e.g., Loose-leaf Lettuce)

• Not in the recipe, but grow it for a crisp, refreshing side salad to complement the hearty steak and eggs.
• Sow seeds directly in succession from early spring through late summer for continuous harvest, preferring cooler temperatures.
• Ensure consistent moisture and provide some afternoon shade in hot climates to prevent bolting.

• Hand-pick slugs and snails from lettuce leaves, especially after rain or in the evening.

• Hose off aphids from parsley and lettuce with a strong stream of water.

• Use row covers to protect young lettuce plants from flea beetles and other flying insects.

• Encourage beneficial insects like ladybugs and lacewings, which prey on aphids.

Parsley

• Snip outer stems close to the base of the plant as needed, allowing inner leaves to continue growing.
• Harvest frequently to encourage a bushier plant and prevent it from going to seed too early.
• Harvest before flowering for the best flavour; once it flowers, the leaves can become bitter.

Salad Leaves (e.g., Loose-leaf Lettuce)

• For a cut-and-come-again harvest, pick outer leaves when they are large enough to eat, leaving the inner leaves to grow.
• Harvest entire heads by cutting at the base before the plant bolts (sends up a flower stalk), as leaves become bitter afterward.
• Harvest in the morning when leaves are crisp and full of moisture for the best taste and texture.