A Rite of Spring -- Wilted Lettuce

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

green onions

and bacon

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,

it's 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.