One of my spring favorites was the wilted lettuce.
Mom was not a big gardener,
keeping a small garden mostly of tomatoes
But she did plant spring things --
radishes, lettuce and green onions
And until they were all gone
(i.e. the lettuce "bolted")
we had wilted lettuce salads for dinner
as often as we could.
I don't vegetable garden
preferring instead to buy my produce at the Farmers Market.
But I do sow lettuce in my flower pots in February
That way my March and April garden doesn't have empty pots.
And like my mother, I mostly sow black seeded simpson.
Alas, there are no radishes or onions in the garden
But they are readily available at the Farmers Market
It's a simple salad, wash and spun dry garden lettuce
thinly sliced radishes
The bacon is important you see
for it is what's left in the pan that forms the basis for the dressing
Warm bacon dressing
My mother always used this little skillet when she made wilted lettuce.
It was one thing I wanted when she passed away
(She also always fried my egg in it for an fried egg sandwich --
it's just big enough for one egg!)
To the bacon grease, you add the same amount of sugar and vinegar
And stir and warm until the sugar is dissolved and the dressing is hot.
Then you upturn the skillet over the bowl of vegetables.
And let it steam a bit
It's a tasty addition to a meal of cheesy potatoes, ham, and roasted asparagus.
We eat wilted lettuce as often as we can for once the season is gone,
No store lettuce produces the same flavor as just picked garden lettuce.
It's a rite of Spring!
It's Friday and I'm joining Michael at Rattlebridge Farm for Foodie Friday.