Lettuce Lovers Can Go Green with Spring Greens

The wait is over. Spring greens are once again in season with the first crop of bed lettuce arriving at local markets. What's bed lettuce? An old term for spring leaf lettuces that were planted in raised garden beds where the term "bed" lettuce originated. 

Homegrown bed lettuce was picked fresh and often was made into wilted lettuce salad. Wilted with a hot vinaigrette made with bacon drippings, sugar and white vinegar - a dressing the St. Louis South Side Dutch called sweet sour dressing.

Bed lettuce is now in season and plants are still available at along with fresh cut lettuce bundles farmers bring to .

While varieties vary, each lettuce and spring green has its own unique flavor. From the smooth leaf spinach, emerald green romaine to heirloom limestone - all make good salads and tasty toppings for a sandwich. However, ruffled green or red leaf lettuce remain the palate pleasing favorite. 

Lettuce lovers can test their green thumbs as well as save a few grocery dollars by growing lettuce in a backyard garden or patio container. Consider planting a patch of one of the following garden greens.

Arugula or Rocket salad: A tender mustard flavored green with a bitter flavor. It's sold in small bunches which should be fresh, crisp and bright green.

Bibb lettuce: Also known as butter lettuce, is a head-type lettuce, crisp in texture with light green leaves with a mild flavor.

Leaf lettuce: Leaf lettuce has loosely bunched, curly leaves with crisp texture. Both red and green leaf lettuce are available in most stores and markets. Red leaf has green leaves with red tinged edges.

Romaine: A lettuce grown locally throughout spring and  summer, which is the key ingredient for Caesar salads. Romaine grows in long loaf-shaped heads with colors ranging from outer dark green leaves to light greenish yellow in its heart.   

The nutritional stats vary all these lettuce types offer nutritional benefits. Raddichio, romaine and green leaf lettuces offers vitamins C and K, lutein, and potassium. And of course, lettuce remains a dieter’s friend. A  cup of romaine has only 8 calories.

Lettuce is easy to grow and easier to prepare. Whether you grow and pick your own lettuce or purchase it from the market, discover the goodness of springs greens in one of the following vintage recipes, courtesy of the Pushcarts & Stalls: The Soulard Market History Cookbook. 

• 1/2 cup sour cream
• 1/2 cup cream, heavy or light
• 1 tablespoon mild Dijon-style mustard
• 1 tablespoon chopped green onions
• 1 clove garlic, minced
• salt and pepper to taste
• 2 tablespoons lemon juice
• 2 small or 1 large head butter or bib lettuce, washed and drained
• 1/2 cup chopped walnuts, toasted
• 1 small red onion, thinly sliced, (optional)

In a blender, combine sour cream, cream, dijon mustard, green onions and garlic; blend until smooth. Remove from blender, stir in lemon juice.  Chill dressing for at least an hour before using.  Toss dressing into butter or bibb lettuce. Sprinkle top of salad with toasted walnuts and red onion, if desired. Makes 4 - 6 servings.

• 2 pounds leaf, limestone, or Boston lettuce
• 6 slices of country-style peppered bacon
• 1/4 cup apple cider vinegar
• 1/4 cup water
• 3 tablespoon sugar
• salt and pepper to taste
• 6 to 8 green onions, finely chopped
• 2 hard cooked eggs, chopped

Wash and drain lettuce, break into bite-size pieces; place in a large salad bowl and chill.  Fry bacon in a heavy skillet over a medium high heat until crisp; drain and crumble bacon,  set aside.  Remove all but 1/4 cup of bacon drippings from the skillet.  Whisk in vinegar, water and sugar; bring to a boil and cook until smooth.  Season dressing with salt and pepper. Sprinkle green onions and chopped hard cooked eggs over top of lettuce; add reserved bacon and toss with warm dressing. Serve immediately. Makes 4 - 6 servings.

• 8 cups young romaine leaves, washed, dried and torn into pieces
• 4 tomatoes, chopped
• 1 small red onion, sliced into rings
• 1/2 cup olive oil
• 2 tablespoons sugar
• salt and cracked pepper to taste

Place romaine, tomatoes and onion into a bowl. Combine the remaining ingredients, blend and toss into romaine mixture. Makes 4 servings.