Friday, June 24, 2011

Ready to Bolt

I just received the following letter from Daniel Marlos, who came up with an ingenious plan for dealing with bolted lettuce.  My lettuce crop bit the dust a few weeks ago when I made the mistake of trying to separate some of the clumps of plants.  I knew it was risky when I did it, but the girls had such a fun time replanting the lettuce that it was worth it.  My only regret is that I don't have the bolted lettuce to try this recipe.
Daniel's bolted lettuce, June 2011.


What To Do When the Lettuce Bolts
 by Daniel Marlos

It’s a sad day when the weather gets warm and the lettuce bolts.  After several weeks or several months of providing the salad bowl with tender succulent greens, the Lettuce plants send up tall stems with spaced leaves and buds at the tip.  The leaves get milky and bitter and they no longer work in a salad. All is not lost.

Just pull up a few plants and strip them of their leaves.  Wash the leaves well and chop them.  In a wok under a high flame, break a dried Chile Arbol and toast it. Add some olive oil.  Crush a clove or two of garlic and add to oil. When garlic starts to sizzle, shut off flame and let cool for 15 minutes.  Remove garlic and eat it.  Turn flame back on and add lettuce.  Stir fry until it wilts.  Eat like greens.




Finished bowl of lettuce greens.  Photo courtesy Daniel Marlos, June 2011.