There’s a commercial on TV about some sort of food where the voiceover says something along the lines of “Nobody comes home and says, ‘I can’t wait to eat a big bowl of lettuce.'” But that’s exactly what happens in our house on the days our local hydroponic farmers, Steve and Connie Carpenter, open their farmer’s market. I promise you that once you eat fresh hydroponic lettuce, you will never let plastic-packaged iceberg pass your lips again. Steve’s explained why lettuce develops more flavor when it’s grown hydroponically, but all I know is that a sandwich made with good toasted homemade bread and some of this tender-yet-crunchy lettuce is beyond delicious. Literally, it’s one of the things we just stand there and eat out of our fridge. But if you want actual recipes, go to http://www.timesdaily.com/article/20100428/ARTICLES/4285000 to find some recipes from a “Meatless Meals” cooking class I covered recently. Sherry Campbell, my friend and the director of the Shoals Culinary Center in Florence, Alabama, is a confirmed meat lover, but fresh and homegrown vegetables rank right up there with her, too, and she gave us some wonderful veggie recipes — although of course she admitted that at home she’d add a nice grilled steak to the menu. Go to http://www.jackolanternfarm.com/ to find out more about Jack O’Lantern Farms. Farmers’ markets are gearing up here in northwest Alabama/northeast Mississippi/southern middle Tennessee, and we can’t wait.
I look at that lettuce and all I see is wraps for egg salad or avocado salad or rice and pea salad. Now, I’m just hungry. Are you taking the Meatless Meals cooking class? If so, welcome to the club.
Michele, those are some great lettuce ideas, too. I’m not a vegetarian — sometimes I just want a juicy steak or a nice grilled piece of salmon when my husband and I go out — but both of my daughters are and we cook vegetarian at home. I’ve sort of got out of the habit of cooking meat for our everyday meals.