My mother did not become an adventurous cook until her 4 kids left the nest. However, she did make wilted lettuce salad in early spring. We loved it (well, we loved bacon, not so much the lettuce). Now as an adult, I look forward to the delicate green leaves tossed in hot bacon fat and slightly sweet vinegar dressing with BACON, hard boiled egg, and sweet onion.
Recently, I learned that in Tennessee this salad is called Killed Salad: same bacon and sweet/sour dressing. I went to the Internet to confirm this and found a lot of greens have been wilted/killed as salad.
According to the Internet, the recipe is an old Appalachian dish made with whatever greens were available and spring onions.
Whether it is called killed lettuce, kilt lettuce, wilted lettuce, lettuce and onions, lettuce, or killed salad try it soon before the tender greens are gone.
Here is my recipe for 3-4 servings: do ahead – hard boil 2 eggs and fry crisp 2-4 slices of bacon (I like thick bacon for this; save the fat!!!).
1 bag of greens from AFM vendor (wash and dry it; I use salad spinner) 1 bunch spring onions sliced with green tops (I have used sweet onion)
Heat bacon fat (3-4 Tbsp) in frying pan with slices of onion. Add 1/2 – 1 tsp sugar, 1/2 -3/4 tsp salt and fresh pepper to frying onions. Add 4 Tbsp cider vinegar and heat mixture stirring til mixed and quite hot. Pour dressing over greens in big salad bowl and quick toss to get hot dressing over the greens before it cools.
This can be a meal with thick slices of crusty bread, which you can also get at the Market! Enjoy!!!
Join us this coming Saturday, May 18, 2019 for the grand opening of the new, COVERED, Farmers’ Market Pavillion.
We will have a brief ribbon-cutting ceremony at 7:45 and the Market will open at 8AM. Then enjoy free coffee cake as you stroll both east and west from the central plaza area to see many of the vendors you love to visit:
Long View Farm (all organically grown) will have bouquets for Memorial Day, asparagus (limited), lettuce, radishes, green onions, rhubarb (limited), eggs, spinach, baby bok choy, arugula, cut garlic chives, French bread, rye bread, and jams.
Interbrook Ridge Farm will have spinach, baked corn chips, traditional flour tortillas, peanut butter, pork lard from pastured pigs.
Mallow Farms will bring bedding plants (herbs,peppers, tomatoes, flowers, and pollinator plants) as well as lettuce and more.
Cedar Lane Farm (organically grown plants and produce) will have greens, herb and vegetable starter plants, eggs, radishes.
Genova Farms (Market Manager) will have radishes, lettuce, spinach, green onions.
L&R Farms will have kale, spinach, green onions, radishes, kohlrabi, broccoli, sweet potatoes, bedding plants (tomatoes, peppers, eggplant, herbs, and flowers), petunia hanging baskets, strawberry hanging baskets.
The Pie Lady will have pies, cinnamon rolls, breads, cookies, and muffins.
Lynn’s Tasty Treats will return with jams, jellies, breads, and more.
Pauli’s Pies (Pauline Schuele) is bringing cookies, cake, pies and rolls.
Crunchy Granola returns with homemade varieties of granola.
Hall ‘N Honey returns with local unpasteurized honey and honey products.
Atchison Bread Company joins the Market with bread and sweet treats.
AND…our Typewriter Poet is also a singer; he will entertain from 9-11.
Stop by from 8-noon to see what’s been growing and baking! The Atchison Farmers’ Market site is pretty torn up right now but wait til opening day (fingers crossed!!). Lovely to look at and shady for shopping. Win-win. More soon. AFM
It may seem like spring will never come but there will be green popping out soon on lawns, trees, and our GARDENS! The Atchison Farmers’ Market will open for 2019 on Saturday, May 18th at 8AM. We hope to be under our new cover for the opening day festivities.