Gardening When It Matters

With closures of all sorts of events and venues across the country, a lot of people are going to have time on their hands this spring. What better way to spend it than by growing some fresh vegetables?

Even a relatively tiny space can produce a good yield, if you plan well. There is still time to grow some spring crops, mostly fast-maturing greens like arugula and heat-tolerant lettuces such as various romaine cultivars and the ever-popular Black Seeded Simpson. This pale green heirloom has been a favorite in East Tennessee for generations. If you want to try growing it like my grandfather did, thinly scatter the seeds over a suitable plot of good soil, or in a container filled with commercial growing mix. In about 6 weeks the pale green, loose-leaf plants will be big enough to harvest by cutting them near the soil line with scissors. If you grow this lettuce in the ground or in a raised bed, try scattering some green onion seeds at the same time you sow the lettuce. The combination of the two at harvest time is the classic mix for Killed Lettuce Salad. (Recipe below.)

You can also add healthy greens to your diet by growing sprouts and microgreens indoors. Alfalfa sprouts seem made for the emergency pantry, as the seeds take up little space. A tablespoon of seeds makes about a quart of sprouts. Microgreens are a bit more trouble to grow, but nevertheless are suited to windowsill production. You can find directions for growing specific types of sprouts and microgreens online. Most vegetables and herbs that are eaten as leafy greens also make good microgreens and sprouts.

I always recommend purchasing seeds intended for growing sprouts or microgreens, rather than doing this with leftover garden seeds. Even though many seeds have a long lifespan if properly stored, the germination rate may be reduced. Some popular vegetables have poor germination to begin with. Seeds produced for sprouts and microgreens have been selected for high and uniform germination rates, and are tested for potential contamination. Locally, Three Rivers Market on Central Street has a rack of sprouting seeds. In addition, several garden centers have seed racks from Botanical Interests, and the larger racks from this supplier include seeds for sprouts and microgreens.

Seeds can also be ordered online.

Killed Lettuce Salad
The traditional recipe calls for bacon, and if you can get your hands on some Benton's bacon, you will come close to duplicating the dish my grandmother made with home-cured and smoked bacon. If you want to avoid meat, use olive oil and oil-packed sun-dried tomatoes to kick up the umami. The dressing should be a little on the vinegary side.

You can vary the amounts to suit any size crowd. For two people, you need about a gallon of loosely packed Black Seeded Simpson lettuce leaves and 3 green onions. You could really take this recipe to the next level with ramps instead of all or part of the onions.

Wash lettuce leaves and green onions thoroughly and cut the onions into bite size pieces. Drain or spin-dry the greens and place them and the onions in a large metal or Pyrex bowl. This step can be completed hours ahead. Refrigerate the vegetables, covered.

Just before serving, make the dressing. The amounts given are for two people, but are easily multiplied.

3 slices smoked bacon, cut into 1-inch pieces
1 tablespoon apple cider vinegar
1 tablespoon water
pinch of brown sugar
Salt and freshly ground black pepper.

In a heavy skillet, cook the bacon pieces slowly over medium-low heat to release as much of their fat as possible. While the bacon cooks, combine the other ingredients in a small bowl and stir well. Remove the crisp bacon pieces with a slotted spoon and reserve them. Pour the dressing ingredients into the hot skillet. Stir rapidly to scrape up the browned bits on the bottom of the skillet. Pour the liquid boiling hot over the reserved greens, and toss to coat them thoroughly as they wilt. Divide the mixture between two plates, sprinkle the bacon pieces on top, and serve warm.