By May 2025. Spring in Memphis, and I am 66, watching the azaleas and dogwoods bloom along my neighborhood walk, the annual resurrection that makes the winter worth surviving. The smoker wakes up in spring the way the whole city wakes up — slowly, with a stretch, then fully, with purpose.
Rosetta beside me through the week, steady as ever, the woman who runs this household with the precision of a hospital ward and the heart of a mother who has loved fiercely for 41 years of marriage. Walter Jr. came by with the grandchildren, bringing the noise and energy that grandchildren bring, the house expanding to hold them the way a good pot expands to hold a good stew.
Smoked turkey wings this week — big, meaty, brined and rubbed and smoked at 275 for three hours until the skin crackled and the meat pulled clean. Turkey wings are the working class of BBQ: cheap, underrated, and transformed by smoke into something extraordinary. Uncle Clyde served them on Fridays at his stand, and I serve them on Saturdays in my backyard, and the tradition bridges the gap between then and now.
Sunday at Mt. Zion, the choir sang and I sat in my pew and let the music hold me. The bass notes I used to add are quieter now — my voice is aging, the way everything ages — but the listening is its own participation, and the church holds me the way the church has held this community for a hundred years: faithfully, unconditionally, with room for everyone who shows up. I show up. That is enough.
The smoker gets the Saturday spotlight, but spring in Memphis asks for something bright on the side — something that matches the azaleas and reminds you that the season has come back around. With Walter Jr. and the grandchildren at the table and Rosetta running the show with her usual grace, I wanted to put something fresh alongside the heavy smoke, a salad that felt as alive as the dogwoods outside. This sunflower strawberry salad is exactly that: simple, seasonal, and sweet enough to make the grandkids reach for seconds before the wings are even plated.
Sunflower Strawberry Salad
Prep Time: 15 minutes | Cook Time: 5 minutes | Total Time: 20 minutes | Servings: 6
Ingredients
- 6 cups baby spinach or mixed spring greens
- 2 cups fresh strawberries, hulled and sliced
- 1/2 cup roasted sunflower seeds
- 1/3 cup crumbled feta cheese
- 1/4 cup thinly sliced red onion
- 1/4 cup sliced almonds, toasted
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Toast the almonds. In a small dry skillet over medium heat, toast the sliced almonds for 3–4 minutes, stirring frequently, until golden and fragrant. Remove from heat and let cool.
- Make the dressing. In a small bowl or jar, whisk together the olive oil, balsamic vinegar, honey, and Dijon mustard until emulsified. Season with salt and black pepper to taste.
- Build the salad base. Spread the spinach or mixed greens in a large wide serving bowl. Scatter the sliced strawberries evenly over the greens.
- Add the toppings. Sprinkle the sunflower seeds, toasted almonds, crumbled feta, and red onion over the salad.
- Dress and serve. Drizzle the dressing over the salad just before serving. Toss gently to coat, or serve dressing on the side for guests to add themselves. Serve immediately.
Nutrition (per serving)
Calories: 185 | Protein: 5g | Fat: 14g | Carbs: 12g | Fiber: 3g | Sodium: 160mg