IglooĪnother green variety, ‘Igloo,’ with its lightly serrated leaves, is quick to mature in only 70 days. Dreer, a seed purveyor from Philadelphia, brought it to market with the name ‘Hanson.’įind seeds for ‘Hanson Improved’ in packets of various sizes from True Leaf Market. This heirloom variety originates from Maryland, where it was first grown by the Hanson family. One of the more heat-tolerant varieties, the leaves and heart have a mild and sweet flavor. With green, curly leaves on the outside and a crisp white heart, this variety is also known as ‘Ewing’s Excelsior,’ ‘Gardener’s Favorite,’ and ‘King of the Market.’ Maturing in 75 to 85 days, ‘Hanson Improved’ thrives in full sun and partial shade. ‘Crisphead Great Lakes’ is available in seed packets of various sizes at True Leaf Market. This variety produces dense eight- to 12-inch heads with serrated outer leaves and a tight, crunchy heart. This green cultivar is heat resistant, bolt resistant, and is mature and ready to harvest in 80 to 90 days. ![]() Crisphead Great Lakesįirst introduced in 1941 by the USDA and the Michigan Agriculture Experiment Station, ‘Crisphead Great Lakes’ was an All-America Selections winner in 1944. Red cultivars can be a little harder to find, but heat resistant varieties are widely available. The red compounds in vegetables such as red crispheads contain anthocyanins, which have multiple health benefits according to studies such as this one in Food and Nutrition Research by H. ‘Iceberg’ is sometimes pooh-poohed for its low nutritional value, but red crisphead varieties will bring a bit of added nutrition along with their crunch. The leaves of these plants grow in heads – compact round balls – that keep the inner leaves pale and sparkling clean, making kitchen prep easier than it can sometimes be with homegrown loose leaf cultivars.Īnd when you pick a crisphead variety to grow in the backyard, you have a number of choices. Why not try tossing some shredded crisphead in with some Thai noodles, or layering it into tacos, as in this recipe for crunchy beef tacos from our sister, site Foodal? Photo by Fanny Slater While they are generally mild tasting, some varieties have more of a sweet flavor.Ĭonsider for a moment that perhaps this lettuce would be a great team player in meals where its crisp texture can really shine. I’m talking about the category that includes good old iceberg.Ĭrisphead varieties like iceberg may be fairly subtle taste-wise but boy do they have amazing texture, particularly when shredded.Īs their name suggests, crispheads are crunchy and crisp – and since they are full of water, they are wonderfully refreshing during the sweltering days of summer. sativa called crisphead, also known as head or heading lettuce.ĭoes this sound exotic and interesting? Brace yourself. Combine all salad ingredients just before serving.Ĭan I turn this salad into a main dish? Absolutely! Add chicken, salmon or steak to make this a light main dish.29 of the Best Lettuce Varieties for Your Garden Prepared croutons can be stored at room temperature for a few days, or even frozen for a month or more. Store chopped washed lettuce, parmesan cheese, and prepared Caesar dressing the fridge for several days or more. What bread should I use for the croutons? Use any bread you like! Any French, sourdough or artisan loaf from a bakery or the grocery store will be great, but a simple loaf of white sandwich bread will make for delicious croutons too.Ĭan this salad be made ahead? All components can be made ahead of time. And one $5 tube of anchovy paste from the grocery store will make dozens of delicious salads. Caesar salad FAQsĬan I make the dressing without anchovies? A simple google search will provide you with plenty of recipes that don’t use anchovies, but I’ll argue that they’re not quite the same! Anchovies will provide the signature flavor that can’t be replaced. If you can’t find paste, you can also finely chop canned anchovy filets. Look for it in a well-stocked grocery store along with the artisan pasta sauces and garnishes, or along with the canned meat. If using anchovies makes you nervous, it shouldn’t! Anchovies give the dressing its distinct flavor, and using paste from a tube eliminates any unpleasantness. ![]() This version whisks together effortlessly in just a matter of seconds, plus you don’t have to worry about using raw eggs. ![]() I use mayo in place of emulsifying raw eggs and olive oil, as the traditional recipe instructs.
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