The Rural Voice, 1990-09, Page 49World Wide
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46 THE RURAL VOICE
RURAL LIVING
Salad
Days
by Rhea Hamilton -Seeger
When the kids start back to school,
my thoughts automatically turn to
frost on the pumpkins, Hallowe'en,
and Christmas gift creations. Is it any
wonder that the year seems to zip by
when you overly anticipate the
seasons? But September doesn't al-
ways mean the end of summer. Many
Septembers have been glorious copies
of July and August. For gardeners on
the ball, this can be a most blessed
time. With a second planting of
lettuce and radishes, typical summer
salads can grace the fall table.
Leaf lettuces, on the whole, will
withstand a touch of frost and fare
better with late summer plantings than
head lettuce. There are some head
lettuce varieties though, such as
Frosty from Stokes Seed House, that
will withstand light frost because of
their heavier wrapper leaves.
Another garden favourite is endive.
It can have a slightly bitter aftertaste
later in the season but here is a little
trick that can solve that. Clean the
endive, cut it in fine strips, and cover
with hot water from the tap. Let it sit
for 10 minutes. Don't panic, the hot
water will not wilt the endive but will
draw the bitterness out. Drain well
and add a light seasoning of oil,
vinegar, salt and pepper.
For those of us who haven't the
foresight to get a late sowing of lettuce
in by mid-July, there are plenty of
other options for a cool September
salad. You may have noticed excep-
tionally long, thick, white radishes
in the produce section of the local
grocery store. Called "bok Choy,"
it makes a great taste treat. Clean
and grate it as you would a carrot.
Sprinkle liberally with salt and then
weigh down with a plate to force the
bitter juices out. After ten minutes,
squeeze out the excess juice and then
lightly season with two or three table-
spoons of oil and vinegar, and a liberal
dash of pepper.
Carrots are another overlooked
salad source. Often used for colour,
and in cakes, carrots make a nice
change. This recipe is from New
Zealand and has proven to be a real
treat with our family.
Carrot Salad
150 grams raisins
1 orange
500 grams prepared carrots
1 teaspoon finely chopped marjoram
or mint
8 medium-sized lettuce leaves,
optional for use as individual salad
bowls
Dressing:
2 tablespoons lemon juice
2 tablespoons salad oil
1/2 teaspoon sugar
1/2 teaspoon salt
freshly ground pepper
Pour boiling water over the raisins.
Drain. Squeeze the juice from the
orange. Pour over the raisins and
leave for an hour. Grate carrots into a
bowl. Add the marjoram, raisins, and
orange juice. Mix well. Combine
dressing ingredients and pour over the
salad. Toss. Fill each lettuce leaf
with the salad and arrange on a platter.