Yellow peaches are the quintessential peach. They are distinguished by their fuzzy thin skin with hues of red, pink and gold blushing throughout. The flesh is aromatic, juicy when ripe
Red Fresno Chile Peppers
Finely chopped, red Fresnos make an attractive piquant garnish. Sprinkle on hot marinated vegetables, pair with malangas, yucas, plantains or yams. Roast and add to sauces. Fresno chiles makes a beautiful ornamental plant.
Baby Lollo Rosso
Inventory, 2 lb : 11.00
This item was last sold on : 08/01/15
Lollo Rosso lettuce is available year round.
Lettuce is categorized into six different types, also known as subspecies or botanical varieties. The six types of lettuce are Crisphead (iceberg and Batavian), Romaine, Butter, Leaf, Latin and Stem. All lettuce types except for Iceberg occur in red and grean leaf form. Lollo Rosso is a Red Leaf type of lettuce. Lollo Rosso is also known as Lolla Rossa and Lollo Rossa due to gender confusion. Lollo Rosso's sister varieties are Lollo Biando (white) and Lollo Verde (green).
Lollo Rosso forms a petit and distinct compact rosette of fan-shaped blood violet leaves with a non-hearting pale green base. The leaves have a crisp, semi-succulent, hardy texture and ruffled tips. Lollo Rosso's flavor is bold, bitter, earthy and nutty.
In 1999, scientists at the University of Glasgow found that Lollo Rosso has 100 times more antioxidants than common lettuce. It also contains the antioxidant quercetin, which is believed to help prevent asthma and allergies by acting as a natural antihistamine.
Just as Lollo Rosso is grown primarily as a supplemental green, so should it be used in the kitchen, alongside lettuces of varying textures and flavors. Alone, it can overwhelm, but in concert it can play a more virtuous role. Its bitterness can be offset by rich and warming ingredients such as cream, bacon, nutty oils, aged pecorino, pumpkin and winter squash. Its flavors can be lifted by bright notes of citrus and sweet tart fruits such as apples and berries. Other complimentary ingredients include fennel, basil, truffles, fried sage, garlic, dried herbs and croutons.
Lollo Rosso is native to Italy. It is grown primarily as a supplemental lettuce to mix with other lettuce's of varying textures and flavors. It thrives in cool seasons and requires fertile soil, warm days and cool nights. When harvesting, the Lollo Rosso leaves must be at least three inches in length and have an entire outer layer available to be removed at once to encourage growth. Several harvests can be plucked from one plant. Once a central stem forms, the plant is ready to bolt and the leaves will become excessively bitter.
Restaurants currently purchasing this product as an ingredient for their menu.
|Stone Brewing-Liberty Station||San Diego CA||619-269-2100|
|Bali Hai Restaurant||San Diego CA||619-222-1181|
|Leroy's Kitchen & Lounge||Coronado CA||619-522-6890|
|Stone Brewing-Liberty Station Banquets||San Diego CA||619-269-2100|
|California Cuisine||San Diego CA||619-543-0790|
Recipes that include Baby Lollo Rosso. One is easiest, three is harder.
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