by Chris Ellis, Staff Nutritionist
We have come a long way from the days when iceberg lettuce was the only salad green many Americans ate. Now that there are so many more varieties available to choose from, most of us have greatly expanded our palate. Lettuce is one of the first large crops of the season and it is such a pleasure to the eye—like a bouquet of flowers—with its many different hues of greens and reds as well as its leaves of so many different shapes, textures, and sizes.
The leaves are delicate, succulent, and crisp right after harvesting and we can’t forget the variety of flavors it provides, from very pungent and bitter to mild and sweet, each type unique. It is truly one of my first delights when I see locally grown early spring lettuce available in baskets at the Co-op.