Agriculture Reference
In-Depth Information
WHERE THEY'RE GROWN : Lettuces are grownup and down the Central Valley
of California, extending into the southeastern part of the state and the area around Yuma,
Arizona. They are also grown on a less industrial scale around the country, as they are one
of the most popular farmers' market items.
H 0 W T 0 C H O O S E: It's no great mystery when lettuce starts to wilt. With head
lettuces, make sure they are heavy for their size. In heat spells, the heads get lighter.
H O W T O S T 0 R E: Keep lettuce tightly wrapped in the refrigerator. Don't wash
it until you're ready to use it. Moisture will break down the leaves faster than anything
except heat. Sometimes you'll get lettuce from the market that is dripping with water from
overactive misting in the produce section. If this happens, stick a dry paper towel in the
bag with the lettuce to absorb any excess moisture. Refrigerate in the crisper.
HOW TO PREPARE: Tear lettuce into bite-size pieces. If you're going to serve it
right away, you can cut it with a knife, but many types of crisphead lettuce will brown at
the cut edges if you do this too far in advance.
ONE SIMPLE DISH : Few dishes are simpler than a tossed green salad, but that
doesn't mean it is easy to get one right. Here's the easiest basic technique for a perfect
salad. Cut a garlic clove in half and rub it all over the inside of a metal, glass or ceramic
salad bowl. (Wooden salad bowls are attractive, but they absorb oil, which almost imme-
