Sure Signs Of Spring

I have recently witnessed numerous signs that spring has arrived; I have endured “April Fool’s Day” with a teenager in the house, I have prepared pickled eggs for my husband, I have baked a coconut cake; I have been anxious to clean out closets and pack or give away winter clothing. I have loved every minute of the Easter season, early though it seemed. I have noticed little shoots coming up out of the deep, dark ground, and while in the Piedmont area for a funeral on Friday, took in the beauty of the blossoms and greening of the meadows. I also joined my family in the hype of NASCAR and attended the Food City 500 spring race in Bristol on Sunday. I would have known more about what was going on if I had stayed on the couch and followed the action-packed event on TV, but it was a fun day leaving Boone in three inches of snow and joining the throng of 160,000 packed into eastern Tennessee like sardines. However, we found great parking in a private lot, with the proprietor telling us of a back way out to miss the exiting traffic; we were back at home in 1 ½ hours from the time we reached our vehicle; I nearly froze while watching those cars go ‘round and ‘round in circles, but came home with a sunburn anyway. And now, it’s a beautiful Monday morning as I sit down to write; the birds are chirping and the ladybugs are having a field day in my sunniest room. I just purchased some green onions and leafy lettuce, which I plan to “kill” later today for my husband, and with a “cake of cornbread,” for supper, he’ll be a happy man. Ah, springtime in the mountains……it has arrived.

Now, to share some of those traditional springtime mountain favorites, read on:

Mama’s Killed Lettuce
1 “mess” or bunch of branch lettuce or any type of leafy green
4-6 green onions with tops, thinly sliced, or one small onion, chopped
4-5 bacon strips
¼ cup vinegar (red wine, preferably)
1 teaspoon sugar
½ teaspoon pepper

Toss lettuce and onions in a large salad bowl; set aside. In a skillet, cook bacon until crisp. Remove to paper towels to drain. To the hot drippings, add vinegar, sugar and pepper; stir well, keeping hot. Immediately pour the mixture over

 

Pickled Eggs
Juice from 15 ounce can or jar of pickled beets
2 cup cider vinegar
2 cups water
1 clove garlic, chopped
1 teaspoon pickling spice
½ teaspoon salt
12 hard boiled eggs, shells removed

Drain pickled beets and reserve the juice. Place beet juice, vinegar and water in large non-reactive glass bowl or jar. Add garlic, pickling spices, and salt. Mix well. Add eggs. Cover tightly, refrigerate for one week before eating. (Some people add a pinch of sugar to the liquid.)

 

Fried Potatoes and Ramps
The very “strong” member of the onion family known as the ramp, is the first “green vegetable” to appear in the wild in the early mountain springtime. Ramps have been known to leave a powerful odor on the breath, so don’t get too close to anyone after you eat “a mess.”
An old-timer shared this simple recipe many years ago. I think the potatoes help decrease the strong taste of the ramps, but I cannot vouch for it. I’ve never tried ramps, but I have been around those who have. Whew!

5 medium potatoes, diced
5 medium bunches of ramps, diced into 1-inch pieces
Butter or your preference of cooking oil
Salt and pepper to taste

In a skillet, fry potatoes in butter or oil on medium heat for about ten minutes, then add the ramps and cook until tender, about 20 minutes longer, or until tender. Season as desired.

 

To obtain your copy of “Lovin’ Spoonful . . . Cooking With Family and Friends,” visit one of the stores in the Boone Drug chain, Black Bear Books, Trailway Laundry, The Offices of High Country Media (Boone and Banner Elk) and The Avery Journal in Newland. See or call Gail Polson in Crossnore at (828) 733-0373; or call Sherrie at (828) 264-6761. For mail orders, send check or money order for $15 per book, plus $3 for S/H, to The Norris Co., PO Box 3285, Boone NC 28607.