Early Harvest Recipes
4 strips of bacon, cut into pieces
1/4 cup white vinegar
2 Tbsp. water
2 green onions, sliced
2 tsp. sugar
1/4 tsp. salt
1/4 tsp. pepper
8 or more cups of lettuce, torn
1 hard-boiled large egg, optional
Cook bacon until crisp. Place on paper towel to drain.
Reserve the bacon drippings in the pan.
To the hot drippings, add vinegar, water, onions, sugar, salt and pepper.
Stir until the sugar is dissolved.
Put lettuce in a serving bowl, and pour the hot dressing over top, and lightly toss.
Top with sliced egg, if desired.
Sautéed Fresh Spinach
1 1/2 pounds baby spinach leaves
2 Tbsp. olive oil
2 Tbsp. chopped garlic
2 tsp. kosher salt
3/4 tsp. pepper
1 Tbsp. butter
Rinse spinach and dry it in a salad spinner or on several layers of paper towel.
Heat olive oil in a large pot over medium heat, add garlic and sauté for about a minute.
Add spinach, salt and pepper, and toss with the garlic and oil.
Cover and cook for a minute or two. Then uncover and cook for another minute, stirring until the spinach is wilted.
Transfer the spinach to a serving dish.
Add a little butter and a squirt of lemon juice, and enjoy.
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