It’s Time to Welcome Spring!
Spring is here, and that’s cause for celebration. Even if spring weather hasn’t quite arrived where you live, the thought of it often inspires lighter meals. Melissa’s has you covered with plenty of organic red and green leaf lettuce, as well as my favorite, romaine, this month. Who doesn’t love a crisp, sweet head of fresh romaine?
Also known as Cos lettuce, romaine has been enjoyed for centuries. The Egyptians and Romans were big fans. Egyptian tombs were often stocked with romaine as an offering to the god Min, and legend has it that lettuce’s calming, restorative qualities even helped cure the Roman Emperor Augustus. No wonder it’s the star of the classic Caesar salad. Romaine’s Latin name, Lactuca sativa var. longifolia, refers to its milky sap (lactuca) and its long leaves (longifolia).
Of all the lettuces, romaine may be the most versatile. Its sturdy ribs and hearty leaves give it excellent storage ability and make it ideal for chopping or slicing. When selecting Melissa’s organic romaine, look for heads with plenty of dark green wrapper leaves, which are richest in nutrients such as vitamin A and folate. Rinse dirty lettuce before storing and keep it away from fruits and tomatoes, which produce ethylene gas and can speed spoilage.
While we often enjoy romaine raw in salads, the French and Chinese frequently cook it, braising it or adding it to soups. Curious about cooked lettuce? Try this easy idea: cut romaine lengthwise, brush with olive oil, and grill until golden brown. Whole leaves can also be stuffed with rice and other Melissa’s organic vegetables. Watching your carbs? Use grilled romaine leaves instead of tortillas. Cooking is also a great way to use leftover lettuce.
You may occasionally notice brown tips or ribs on organic romaine. Brown tips, known as tip burn, often occur during sudden heat, while brown ribs can signal age or a sudden frost. Both are common during unpredictable spring weather. As long as the leaves look fresh, simply trim away the browned areas and enjoy.
Another springtime favorite is organic cauliflower, and Melissa’s will have plenty available this month. Ever wonder why cauliflower stays so white? It’s not bleached. The plant actually protects itself. As the head forms, the leaves grow upward and close over the curds, shielding them from sunlight and dust. During summer production, growers may even tie or fold leaves over the head to keep the sun out.
Cauliflower, like romaine, has a long history. It was first domesticated nearly 2,000 years ago in the Mediterranean, reaching Italy by 1490 and England by the late 1500s. It became an important crop in the United States in the early 1900s when Salinas Valley growers began producing it on a large scale. Closely related to broccoli, some varieties even resemble it. Purple cauliflower cooks up green like broccoli, while chartreuse-colored Romanesco features stunning spiral curds that look like something M.C. Escher might have designed. Look for this unique vegetable under the Melissa’s label and be ready to spark a lively dinner conversation.
Whatever variety you choose, enjoy plenty of it. Cauliflower is low in calories and rich in vitamin C and folate. Like other cruciferous vegetables, it’s also known for its potential cancer-fighting benefits.
Another plus: the Environmental Working Group lists cauliflower among the top 12 least-contaminated produce items. While pesticides may still be used in production, the edible head is protected from sprays by the wrapper leaves. Cauliflower grown during winter and early spring in the desert regions of Arizona, California, and Mexico can be especially vulnerable to pests like whiteflies and aphids. Conventional growers use insecticides, while organic growers have fewer options. If you notice small specks on organic cauliflower, simply rinse them off and enjoy knowing you’re supporting a less toxic environment. In fact, telling your kids that eating organic cauliflower is a great way to celebrate Earth Day might just work!
For a simple spring picnic dish, try this cauliflower and romaine salad. Cut romaine into bite-sized pieces and break the cauliflower into florets. If serving raw, keep them about dime-size for easy eating. If you prefer cooked cauliflower, steam larger florets until tender but still firm. No one likes mushy cauliflower. Let it cool, then toss with the romaine and your favorite dressing. I like adding red onions, garbanzo beans, feta cheese, and a drizzle of walnut oil.
Enjoy the flavors of spring!
