This is often the first edible from the garden, other than radishes, which I didn’t plant this year. We have had some fantastic and plentiful romaine, iceberg, and kale especially this year. But what can you do with all these greens besides salads? Granted they are fabulous salads, but it’s hard to create enough variety for it to really feel different every meal (because that’s how often we eat it right now!).

There is an old German dish called stirrum that my mother-in-law, Linda, made for me when I moved up here. She always makes it with cucumbers, but “the real Germans” as she says, eat it with lettuce as well. We decided to try it, since we had plenty of lettuce to use. Prepare yourself: this recipe is a bizarre combination, for sure, but don’t knock it til you try it.

Stirrum dough
3 eggs
2 cups milk
1 tsp salt
1 tbsp sugar
1 tsp baking powder
2 cups flour

Grease a hot pan with butter and pour in the batter. Let it cook a few minutes, like it was a big pancake. Then hack at it like you were making scrambled eggs, and it should eventually take on that look. Let it sit another few minutes and hack at it again until it is cooked through and no longer doughy.

Salad dressing
1 cup miracle whip
1/2 cup milk
2 tbsp sugar
Salt and pepper to taste

If the dressing is too thick, add milk. Too thin, add miracle whip. Pour over the greens and toss just before serving. Spoon the stirrum onto the plate and top it with your salad and eat it all together! Delicious!!

The kids had “pancake popcorn” with syrup for dipping – super kid-friendly. Some members of our crew actually prefer to just dolup some butter on the stirrum and then pour syrup over it and eat it like pancakes. It’s nice to have the option in case you try it and don’t wind up really liking the mix of flavors/textures in the original recipe. So… there’s really no reason you shouldn’t try it!

It was certainly good, but for those of us who are used to cucumbers, we prefer what we’re used to, and probably if you grew up eating it with lettuce, you would prefer it with lettuce! if you’d like to try the cucumber version, just substitute cucumbers for lettuce. But one word of caution, the cucumber salad should be eaten right away and really can’t be eaten again as leftovers because it sweats so much and gets way too runny. Just order the guests to fill their plates as much as necessary to finish it off.

Here’s another great salad recipe Linda gave me this week. Enjoy and please send your favorites if you have some.

Mandarin orange salad
1/2 cup sliced almonds, glazed with 3 tbsp sugar
Red leaf lettuce torn
1 small red onion, chopped
1 can mandarin oranges, drained

Dressing
1/4 cup veg oil
2 tbsp sugar
2 tbsp cider vinegar
1 tbsp minced fresh parsley
1/2 tsp salt
Dash pepper
Dash Tabasco

Heat almonds in small skillet with sugar until glazed. Set aside to cool, then break apart. Combine dressing ingredients. Wait to toss everything together until right before serving.

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