Sunday, April 25, 2010
Can't wait for that lettuce
The picture is of my garden plot. You will note that it looks a mite bare. Hopefully it will soon be bursting with all sorts of edible wonders.
I planted lettuce seeds yesterday.
Yahoo! I can almost taste those fresh leaves. Last year was the first time I had grown my own greens. I could not believe how good they were. I would sometimes go out to the garden and pick one or two just to pop in my mouth. They needed almost no dressing, just a touch of oil and vinegar. And the colours, not only green, but all different shades of green, red, purple, green with speckles. A salad of fresh greens doesn’t need any sort of accompaniments. Maybe a couple of cherry tomatoes, but you don’t want to clutter it up with carrots, mushrooms, peppers, and certainly not with cheese. Nuts are nice for a bit of texture though.
(Why do Americans smother salad with grated cheddar cheese anyway? In Canada you never get salad with orange cheese, sometimes with crumbly blue cheese or creamy goats milk. Never cheddar. And the cheese is always very good and quite expenseive)
The difference between fresh grown lettuce and the stuff you buy in the supermarket, even if it is supposedly fresh, is unbelievable. Like they’re completely different things.
Here is my recipe that I only make when I have super fresh greens from my or a friend’s garden.
Vicki’s Salad Dressing
Olive Oil (3 parts oil to one part vinegar)
1/2 tsp sugar
1 tbsp Maggi seasoning sauce
Salt and pepper