Emerald Crystal Lettuce Farmer Lee Jones /

Originating in South Africa, Emerald Crystal lettuce is one of the most beautiful and unique greens we’ve ever seen. Its leaves and stems are thick, crunchy, and juicy.
As most of our great ideas come about, we started growing Emerald Crystal lettuce upon the recommendation of a chef—Laurent Gras. After much research, we finally found the seed along with three other varieties.
The lettuce looks almost translucent and holds tiny beads of water-like crystals, keeping its appearance as if it has just been harvested. It has a cleansing, almost watermelon, essence to it and stands up well on a plate. Chef Jeff O’Neill of The Villa by Barton G (South Beach, Florida) considers it the perfect addition to his petite vegetable salad with tender greens, herbs, and leek vinaigrette.
“This salad has a rotating list of tiny vegetables and greens, depending on the season,” says O’Neill. “It includes red and gold baby beets, breakfast radishes, Romanesco, orange cauliflower, white asparagus, peas, currant tomatoes, fennel, bok choy hearts, baby corn, purple onions, wild rhubarb, and cucumber with blossoms still intact. This salad celebrates these wonderful vegetables, and showcases them as the gifts that they are.
“We pair them with an array of leafy vegetables (a variety of spinaches, chicory) along with lettuces and herbs. The Emerald Crystal has a crisp and creamy texture, and is one of the more resilient lettuces. It serves as a platform for the softer baby lettuces and delicate herbs. When the salad is composed, the vegetables are tossed in the leek vinaigrette, as are the sturdier greens, such as chicory and Emerald Crystal lettuce. The more delicate items are spiked into the salad to finish the dish.”
O’Neill also adds, “We have also used Emerald Crystal lettuce as a component to a hot dish: spotted skate wing sautéed golden brown and served on a warm salad of braised beluga lentils with curried diced vegetables, along with lemongrass shrimp and scallop ravioli. The dish is topped with a salad of Emerald Crystal lettuce, frisée, and basil, dressed with a sweet-and-sour shallot beurre noisette vinaigrette.”
See what's growing at The Chef's Garden.

QUADRADO FLORIDO

HO^JE ACORDEI TO^DA AFEIÇA~O VIDA E DEVOÇA~O QUANDO CRIANÇA ADORAVA JARDINAR COMIA O QUE PLANTAVA NA ZONA DA MATA TO^DA CHEIA DAGUA NESTE MOMENTO TUDO COM QUALIDADE E FRESCOR DAIH ESTA FRESCURA MINHA MINHA AMBIÇA~O SEMPRE FOI ME TORNAR MARINHEIRO COISA QUE LOGO PERCEBIH NA~O LEVAVA O MENOR JEITO EU RIO ATO^A E DE TUDO TODOS CAXAMBUH SABE ASSIM TUDO CAVALOS MOONIE ESRA BRUNO CIRINO CHRISTIAN CONSTANT COZINHA PROFESSOR HOTEL TUTOR TECNICA RIVIERA ALEGRIA DE VIVER PAIXA~O EXCELE^NCIA SAVOIR FAIRE ARTE DE VIVER MEMOHRIAS CONHECIMENTOS TREINAMENTOS EXPERIE^NCIA NATURAL NOSTALGIA REFLEXOS ORIGINAIS FELICIDADE DA INFA^NCIA CLAHSSICOS MODERNOS INTERPRETADOS COM FANFARRA TRADIÇA~O FINESSE INFORMALIDADE EXPLOSO~ES DE SABORES SENSAÇO~ES PRAZERES PERFEIÇA~O FRAGMENTOS MOMENTOS IS ALL ABOUT NATURE ACORDES DE SINFONIA SURPRESAS INVENTADAS POR PURO PRAZER SEU COMPOSER PERFORMER HANDLE WITH CARE BEM ESTAR QUERER CAMAROES FOIE GRAS RIS DE VEAU ALCACHOFRAS PIMENTAS TRUFAS FAVAS OSTRAS DE MARENNES CAV...

NUTS HISTERIA

Are Nut Bans Promoting Hysteria? Worries about nut allergies are intense in some circles. (Lars Klove for The New York Times) Every parent of a school-age child has heard the warnings about nut allergies. Some schools ban nuts entirely, while others set aside special nut-free tables. Parents are often quizzed about the ingredients and preparation methods for birthday treats they send to school. One parent told me she was asked whether a clean knife used to cut brownies had ever been used to spread peanut butter. While nut allergies are clearly a risk to some children, often the response to this health concern represents “a gross overreaction to the magnitude of the threat,” argues Dr. Nicholas A. Christakis, an internal medicine doctor and professor at Harvard Medical School, in a recent column in the British medical journal BMJ. In the column, Dr. Christakis points out that about 3.3 million Americans are allergic to nuts, and even more — 6.9 million — are allergic to seafood. But of ...

Da Feira Ao Baile

Pesquisar este blog