In spring we revel in homegrown salads. Lettuces and Spinach thrive in cool weather, and we make it a nightly ritual to wander through the garden, picking the greens we'll add to our dinner table. Unfortunately, once summer's heat kicks in, those Lettuces and Spinach typically say goodbye.

But the salad season doesn't have to end! Even in July and August, you can fill your garden with luscious greens that can take the heat. Batavian Lettuces are quite heat tolerant, as are Beet Greens, Swiss Chard and many Asian Greens.

Direct-seed through late summer. For baby greens, sow thickly and harvest with scissors. For full heads, sow more sparsely, and thin the seedlings to make room for the plants to grow. You can also raise transplants, plugging seedlings into empty spaces in your garden as they become available. Water frequently and fertilize weekly.

Together with your homegrown Tomatoes and Cucumbers, these heat-tolerant greens will make a salad that rivals any springtime concoction.