Bagged salad greens are a go-to for our weekly salad needs: Green Gardens and Blue Dog are our usual Bank St. sources, each providing a mix of sweet, spicy, and bitter that prove that healthy is delicious. But this time of year, and this year in particular, with the relatively cool couple of weeks we’ve had, our salad bowls fill up with soft-leaved, vibrantly colored head lettuces. A purple beauty bought on Saturday from Chanterelle at Silverbeet Farm didn’t make it past noon, or last long enough to be photographed. I just cored and rinsed it, gave it a quick spin in the Oxo, and devoured it with only a little crunchy coarse-grained sea salt, good olive oil, and red wine vinegar. Heaven. Steve at The Four Acres had a buy-five-get-the-sixth-one-free deal, so we loaded up and have been happy as rabbits ever since, with two salad days still to come (see photo above). We’ll see if the promised heat holds off long enough to let the lettuces reign for another week. If not, well, we lived leafy while we could.