Loving the garden right now. It’s presenting gifts every few days…
Tag Archives: bibb lettuce
Our Bibb lettuce patch was a huge success this year. It was already two weeks ago that John looked at me and said, “I am so sick of salad.” And still we have a whole row left.
A month after the first head was plucked and I can’t remember a time when we didn’t eat salad. John has started going door-to-door offering the beautiful Bibb heads to our neighbors. Three gladly accepted, and one said he was allergic. For some reason, possibly an inner caveman desperation to move on from salad to meat and potatoes, I don’t believe him. If anyone has a lettuce allergy, comment and I’ll bring him some beans when they’re ready.
No matter how much salad I eat, there’s one recipe that never tires. I’ve posted it before; the recipe is for a homemade raspberry vinaigrette dressing. Basil is a main ingredient, and my sweet basil is just starting to come in. The dressing is delicious tossed with the unlikely pair of grapefruit and green beans for a quick side dish. It completely tempers the sourness of the grapefruit.
This time the dressing was drizzled over a side salad of Bibb lettuce, strawberries, cucumbers, and pears with a main entree of Chilean sea bass. It’s as good as it looks and the perfect weeknight meal because everything besides the fish can be washed, chopped and prepared ahead of time. The minute you walk in the door, toss the fish (it doesn’t have to be sea bass) in a bowl and cover it with low-sodium soy sauce. Marinate for at least 15 minutes, then dip the fish in tea leaves, and broil on both sides. Celestial Seasonings has a line of Zinger teas. Tear open a few of the bags and coat the fish as if the tea leaves were bread crumbs. Tangerine Orange Zinger is my personal favorite but lemon, raspberry and red zingers work well too. Bon appetite!
The Bibb lettuce is so beautiful right now. The layers are full; the leaves are crisp. It made a hearty Caesar salad last night. Not as crunchy as Romaine, I mixed in a grated carrot to add texture and some rotisserie chicken to add protein. It had it all; it was fast, easy, healthy, and delicious. But before I was eating the lettuce, I was admiring it.
Cover the roots with ribbon and voila – bridal bouquet! I am engaged, and it would be fitting…you never know. And it turns out I’m not that crazy after all. A quick Google search on lettuce bridal bouquets returned a fantastic blog post from Des Moines Wedding Savvy called Unexpected Bridal Bouquets. There are gorgeous bouquets made of not only lettuce but artichokes, apples, succulents, jewelry, and paper. The paper bouquet has me inspired…my no-water arrangements may need an upgrade.
These were made with construction paper, color cards from the paint department at Home Depot, a glossy mailer from the Ringling Museum, and buttons. Skewers serve as stems, and Goop keeps them together.
The flower was made with tiny red leaves and one silver button. After both were set in the spoon, I poured a high gloss finish over the top just until the spoon was full. No green thumb required!
What else, right? Lettuce brought us here. After planting and harvesting a full square of it, we couldn’t give it away anymore. The garden was still new at that point, and I wanted to start a blog. It was a perfect match, but I didn’t have a name. So one day, surrounded by lettuce, John turned to me and said, ”Your blog should be named Lettuce Share.” And that was it…another perfect match.
This head of Bibb is a remnant of that first square! It popped up amongst the broccoli and Nasturtiums. We just ate it on Sunday. The Nasturtiums are in full bloom, so the combination made for a beautiful and festive Easter salad.