About Lettuce
(Page 5 of 6)
How to Harvest and Use
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The quality of mature plants deteriorates quickly if
lettuce is not used at its prime, so make extra plantings
rather than trying to extend a harvest. To test the
firmness of heading types, press down gently on the heart
of the lettuce with the back of your hand. Don't pinch it,
as this can bruise the heart. Picking lettuce in the early
morning preserves the crispness it acquires overnight. Use
a sharp knife to cut the heads just below the lowest
leaves, or pull the plants out by the roots. For the best
flavor and nutrition, use lettuce immediately. If that's
not possible, wash it thoroughly but briefly in cold water,
and drain it well. Refrigerated, most lettuce will keep for
up to two weeks.
As mentioned, loose-leaf lettuce can be harvested many
times if only the lower leaves are picked, and pinching off
the top center of the plant will discourage it from
bolting. There will be a subtle elongation of the plant
just as it begins to bolt. At that point, it will start to
form a bitter white sap. Should any plants start to go to
seed, pull up and discard them-unless, of course, you're a
seed saver. In that case, choose the last plants to bolt,
as quickness to bolt is a bad trait. Also remember that any
lettuce can cross with other varieties as well as with wild
lettuce.
And don't think of lettuce as just a salad ingredient. It
can be lightly steamed, and, as the accompanying recipes
demonstrate, you can bake it or use it in soups.
Lettuce and Peas French Style
1head Boston lettuce
2 pounds unshelled peas
4 scallions, chopped
1 small bunch mint
1/2 teaspoon salt
1/4 teaspoon pepper
6 tablespoons water
Wash lettuce, but don't drain. Strip off large outer
leaves, and put in saucepan. Shell peas, and mix with
scallions, 1 tablespoon chopped mint, salt and pepper. Put
on top of lettuce. Shred remaining lettuce, and put on top
of pea mixture. Add water, cover pan, bring slowly to a
boil, then reduce heat and simmer gently for 15 minutes or
until peas are tender. Transfer to serving bowl, and
garnish with mint sprigs. Serves 4.
Spiced LettuceSoup
1 large head lettuce, washed and shredded
1 medium-sized onion, grated
1/2 lemon
1 teaspoon grated nutmeg
2 1/2 cups chicken stock
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup undiluted evaporated milk
2 tablespoons margarine
2 tablespoons flour
Mix lettuce and onion together in saucepan. Grate in the
rind of 1/2 lemon, and squeeze in juice. Add nutmeg,
chicken stock, salt and pepper. Bring to a boil, cover pan,
and simmer for 15 minutes. Sieve or blend soup, return to
pan, and stir in evaporated milk. Reheat to a simmer, and
thicken with blended margarine and flour. Serve garnished
with parsley, with hot homemade bread on the side. Serves
4.
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