First bunches of bibb lettuce coming in, and they are delicious. I generally go out, knife in hand, to the garden and cut a head at the base, just above the lowest level of leaves. A rich, milky juice bleeds from the stump and I wash and spin the leaves free of all dirt, flecks of wood and hitchhiking bugs. I cut up tomatoes, and cucumbers, if we have them, and toss them with the shredded leaves. Drizzle with a simple vinaigrette and we have delicous, home-grown salads as fresh as if we had grazed in the fields.
The bibb has a sweet flavor with just a touch of bitterness that I don’t find in store-bought versions. I like it. The heads where I have harvested are sprouting new leaves, so I will be able to go back in a couple of weeks and collect more leaves. I don’ know how many times I can get this to happen. I am thinking three or four before the plants exhaust themelves. We will see. Also, it might get too hot during the summer for them to produce. For right now, live, fresh from the garden lettuces are awesome.
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