Spring is finally here! Hallelujah! With that being said, it’s not all sunshine and tulips. If you’re like most of us, you know there are a series of mini “winters” or cold weather fronts that must past before it’s safe to start in your flower beds or most gardens as they usually contribute to a good deal of frost or freezing. Typically, I go by the usual suspects; redbud winter, dogwood winter, and blackberry winter. Each of these fronts usually occur at the height of the named bloom. I have even heard of a mulberry winter. 

One of the earliest crops that is strong enough to thrive in early spring or even late Fall, is “new” lettuce. It has many names; bibbed, black bibbed, and super green new to name a few of the seed varieties. It grows particularly good no matter where you sow it. I have even sewn it in pots and buckets so I can pinch off what I need for dinner. 

I am thankful to have grown up in a house where good, old timey meals were fixed and try to incorporate those into my cooking today. One of my favorites growing up was “Kilt or Wilted Lettuce”. I don’t really know where this delicious and frugral side dish originated, but I would have to imagine it came from here, created by worn hands to make ends meet and leave nothing to waste as family needed to be fed. I hope you save this recipe, it pairs well with soupbean or salmon pattie dinner. If you have a classic recipe to share, email kdcole1120@gmail.com

Wilted Lettuce

Ingredient List

6 slices of bacon

1/4 c. green onions, diced/chopped

1/2 c. vinegar

4 tsp. sugar


Cook bacon until crisp, drain, crumble. Reserve drippings. Add onion to drippings, cook until tender. Add vinegar, sugar, 1/2 tsp salt, and bacon. Cook and stir to boiling. Place lettuce in large bowl, pour hot dressing over lettuce, toss to coat. Optional: Garnish with thinly sliced radishes or diced boiled egg.

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