Red Romaine is a delicious, flavorful lettuce that brings color and zest to salads. The red coloring develops best in cool weather.
Butterhead lettuces have small, round, loosely formed heads with soft, buttery-textured leaves ranging from pale green on the outer leaves to pale yellow-green on the inner leaves. The flavor is sweet and succulent. Because the leaves are quite tender, they require gentle washing and handling.
Gourmet Leaf lettuce
Greens- Pick leaves.
Mizuna: As a salad green mizuna can be steamed, boiled, stir-fried or used to complement other greens mixed together for a salad. The taste of mizuna has been described as a "piquant, mild peppery flavor...slightly spicy, but less so than arugula.
Green Wave Mustard: Mild and succulent in all dishes.
Pakchoi: The slight mustardy flavor of Pak Choi makes it a delightful addition to stir-fries, soups, noodle and meat dishes, and salads.
Arugula: It has a rich, peppery taste, and has an exceptionally strong flavour for a leafy green. It is generally used in salads, often mixed with other greens in a mesclun, but is also cooked as a vegetable or used raw with pasta or meats in northern Italy and in coastal Slovenia.
Mache: also called lamb's lettuce, has a sweet, nutty flavor.
Erba Stella: Called Bucks Horn in English. Added to salads to give a pleasant bitter taste.. Small plant with rosette of slender green leaves. Extremely cold hardy. Great for the winter salad. Crunchy texture.
Miner's lettuce is a small succulent annual plant and bears fleshy leaves. The flavor is reminiscent of raw spinach and the leaves, flowers and stems are all edible.
Frisee: Curled leaves add a sharp bitter taste. Often served as salad with goat cheese.
Red Russian: A cold hardy delicate, flavorful variety of kale. Its leaves are frilly and oak leaved in shape and red veined, greenish purple in color. Ideal for fall crops. Enjoy its greens fresh in salads or steamed and stir fried alone or with other vegetables.
Tuscan Black: Young raw leaves are tasty in salads. Pairs with beans or pork. Cook until soft in olive oil with a generous amount of garlic for a palate-pleasing side dish. To use kale leaves as food wrappers, blanch leaves briefly in lightly salted water. Place cubes of favorite cheese in leaf; wrap and bake. Shrimp or prawn tails are excellent choices for wrapping in these spunky tasting leaves.
Redbor: This finely curled kale adds a colorful pizzazz to salads.
Winterbor: Produces an abundance of ruffled, fancy leaves for salad mixes. Probably the quickest and easiest way to enjoy kale is to either steam it for a few minutes, or toss it in a pan to sauté with some olive oil.
Dwarf Blue Curly: The tasty leaves can be added to soups, stir-fries, streamed, or simply finely chopped and added to salads for a nutrition and fiber boost.
Kohlrabi: The taste and texture of kohlrabi are similar to those of a broccoli stem or cabbage heart, but milder and sweeter, with a higher ratio of flesh to skin. The young stem in particular can be as crisp and juicy as an apple, although much less sweet.
Pick when 2 -4 inches in diameter.
Eaten raw, steamed or in soups.
Broccoli Raab: The flavor of rapini has been described as nutty, bitter, and pungent.
Generally, the thinner and firmer the stems, the more tender your rabe will be. The florets should be tightly compact and dark green in color. Pick just before flowering leaving the lower stalk to grow again.
A common preparation involves sauteing it with garlic over low heat for 10 - 15 minutes