Dana Phlegar, bless his green thumb, is selling delicious leaf lettuce, green onions and fresh spinach.

Husband Bob, who likes the following Wilted Lettuce better than any other salad, is enjoying Dana’s hard work.

As soon as Dana and other growers have a steady supply of produce, they will set up the tailgate market in Princeton on Stafford Drive in the Mercer County Technical Education Center parking lot on Saturdays. What a happy day that will be!

Wilted Lettuce

for 3 servings

— 1 gallon plastic bag fresh leaf lettuce

— 10 or more green onions of good size

— 5 slices bacon, peppered preferred

— 1/2 to 3/4 cup vinegar, cider or white, 5 percent acidity (no wine, balsamic, flavored or light vinegar)

— Sugar or Splenda, 2 tablespoons or to taste

— Fresh, coarsely ground black pepper (optional)

Soak fresh-picked leaf lettuce in cold water in a white bowl for 10-15 minutes. Swish and remove. Check bottom of bowl for grit. Rinse and refill bowl with cold water. Swish lettuce again. Check for grit.

Repeat until bowl has no residue in bottom. First soak requires more time, as it will loosen dirt from leaves.

While lettuce soaks the first time, prepare green onions. Clean, rinse and remove root end. Slice onions crosswise, thinly. Use only white and light green part of onion. Set aside.

Dry lettuce in salad spinner, or enclose in paper towels, then in dish towel. Swing dish towel in circles a few times. It is important to dry leaves so bacon vinaigrette will coat lettuce.

Place dry leaves, whole, torn (preferred) or shredded, in a heatproof glass or porcelain bowl.

Fry bacon until crisp. Remove from skillet to paper towels to drain.

Add 1/2 to 3/4 cup of vinegar to bacon grease in skillet. Add sugar or Splenda (up to 1/4 cup).

Bring to boil. When sugar dissolves and vinegar/bacon grease mixture is boiling, pour over leaf lettuce. Toss.

Crumble bacon.

Toss lettuce in hot vinaigrette until coated and wilted. Top with green onion slices and bacon crumbles. Grind generous amount of coarse black pepper over salad.

Serve immediately. YUM.

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Braised Fresh Spinach

for 4 servings

— 5 strips bacon

— 1/4 cup olive oil

— Scant handful English walnuts, broken in large chunks, or 2 tablespoons pine nuts

— Large, sweet onion, diced or chopped

— 1 gallon bag fresh, old-fashioned spinach leaves

— 10 or more green onions, sliced and set aside for garnish

Wash spinach as for leaf lettuce. Shake leaves over sink. Do not dry.

Fry bacon, uncovered, in a large chef’s pan (sauté pan with high sides) with lid or in a stockpot with lid.

Remove bacon to paper towels, drain and set aside.

Pour off all but 1 tablespoon bacon grease, leaving brown residue on pan bottom. Add olive oil. Heat.

Sauté sweet onion over medium heat for about 10 minutes. Onion should be soft and golden, not brown. Remove onions from skillet to paper towel.

Sauté English walnut pieces or pine nuts in oil just long enough to toast them. Remove to paper towel.

Turn heat to medium high. Add torn spinach leaves to pan (may be sliced in large chunks). With tongs or long-handled skimmer, stir and turn spinach to coat.

Place lid on pot. Turn heat to medium. Lift lid and turn spinach again in about 4 minutes. Cover and repeat until spinach is hot, bright, dark green and wilted.

Remove to bowl. Garnish with crumbled bacon and raw, sliced green onions.

Serve immediately. Offer pepper and salt.

This recipe works with baby leaf spinach but not nearly as well as with regular, old-fashioned spinach with thicker leaves.

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Fresh asparagus is available all year but when grown here and eaten freshly cut, it is downright divine.

Gather fresh green asparagus from your garden or your neighbor’s garden, or buy stalks with tight flower heads and smooth stems. Thin stalks and large stalks are OK, but the best are medium thick.

Clean them exactly the same way you clean leaf lettuce by soaking in cold water in a light-colored bowl for 10 to 20 minutes. Repeat soaking. Swish them until no grit remains in bowl.

Grip below flower head and end of stem. Snap stalk. It will break where woody stem and tender stalk meet.

Discard woody end, or freeze in plastic bag with other bits of vegetables to flavor stock.

Steam asparagus for tender, soft stalks to use as a side vegetable or in casserole recipes.

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Asparagus Side

for 4 servings

— 2 pounds fresh asparagus

— Water

— Butter

— Slivered almonds

— Salt and pepper to taste

Bring 2 inches of water to boil in a sauce pan with a steamer or sieve insert. Place asparagus in steamer above water. Cover with lid or foil.

Steam six or seven minutes, depending on tenderness desired.

Remove from sieve. Toss with butter, salt and pepper. Top with slivered almonds and serve hot.

Roasting vegetables give a robust flavor. Asparagus is delicious roasted.

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Roasted Asparagus

for 4

— 2 pounds fresh asparagus

— 2 tablespoons olive or canola oil

— 1 tablespoon melted butter

— Salt and pepper to taste

— 1/4 cup grated Parmesan cheese

Preheat oven to 475 F.

Drizzle prepared asparagus with oil and butter. Arrange in one layer on an oiled, rimmed cookie sheet.

Roast for 10 minutes or until lightly browned and tender. Stalks should be a little shriveled.

Place in bowl with more butter. Sprinkle with Parmesan cheese.

Serve warm.

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Blanched Asparagus

for 6 to 8 starters

— 2 pounds fresh asparagus

— 1 teaspoon salt

— Bottle of your favorite Italian dressing

Prepare asparagus.

Bring salted water to cover in sauce pan to a rolling boil. Drop asparagus in water.

Boil 2 to 3 minutes. Do not overcook. Keep asparagus crisp so stalks may be eaten as finger food.

Remove with mesh skimmer and plunge asparagus into ice water. As soon as asparagus is cool, drain and pat dry with paper towel. Place in plastic freezer bag.

Pour Italian dressing over all. Seal and refrigerate.

Marinate 1 to 3 days, turning when you open the refrigerator and think about it.

When ready to serve, drain well. Arrange on platter alone, or with other nibbles.