Mother Nature Rules
Sun today? Really? If this is a dream, it is a great one. With this cool, wet spring, our vegetable gardens are behind, just as the vineyards are. It can be frustrating and humbling, but Nature rules and we have to roll with it. Yes, the slugs got way too much of a head start. But my experience over the last several years is that even after leaf-miners or slugs take their helping, there is enough to go around.
Inside those nibbled on exterior leaves is a beautiful soft buttery heart.
This is my first year growing butter lettuce and because they grow flush to the soil, rather that upwards like some other lettuce blends, they do invite more slimey garden party crashers, but it’s worth it and I’ll grow it again next year. We’re enjoying butter lettuce greens with homemade blue cheese dressing, with avocados, and here, with thick cut bacon, housemade at nearby Chop, and hard-boiled eggs from Champoeg Farm. This was declared a “best salad ever.” Homemade croutons make all the difference. Toss cubed bread in a skillet with 1-2 tablespoons of great olive oil, kosher salt and freshly ground pepper and just stir occasionally over medium heat until crispy. I learned this from working with Chefs Mary Sue Milliken and Susan Feniger. These croutons are so delicious with soup. Did I mention that I love homemade croutons? Just checking.
