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Baby Red Oak Leaf Lettuce
Inventory, 2 lb : 14.00
This item was last sold on : 06/30/20
Red Oak Leaf lettuce is small to medium in size and has elongated, lobed, and loosely serrated leaves similar to those of oak leaves. The vibrant, burgundy stained leaves connect to a lighter red, central base and form a semi-tight rosette, growing upward into a loose top. The leaves are also tender, smooth, and broad with many curls and frills. Red Oak Leaf lettuce has a buttery texture and a mellow, nutty, earthy, and sweet flavor.
Red Oak Leaf lettuce is available year-round.
Red Oak Leaf lettuce, botanically classified as Lactuca sativa, is the general name provided for dozens of varieties that produce semi-frilled, loose-leaf lettuces and are members of the Asteraceae family. There are several Red Oak varieties including cobham, oscarde, danyelle, paradai, red coral, and vulcan, all varying in shape, frill, color, and flavor. Red Oak Leaf lettuces can grow up to thirty centimeters in height and are one of the most commonly planted lettuces in the world. Favored for its vibrant colors, which is attributed to anthocyanins, a pigment found in red colored food plants, and for its cut-and-come-again nature which allows the lettuce to continue growing new leaves as the outer leaves are harvested, Red Oak Leaf lettuce is extremely versatile and is used in a wide variety of culinary applications.
Red Oak Leaf lettuce contains vitamins A, C, and K, calcium, iron, and anthocyanins which contain health-boosting antioxidants that have anti-inflammatory properties.
Red Oak Leaf lettuce is best suited for both raw and cooked applications such as braising, boiling, and sautéing. When used fresh, the leaves can be torn or sliced and used as a crunchy element in a salad, layered in burgers or sandwiches, stuffed with fillings, or used as a bed for stir-fries, slow braised meats, and grilled fish. Red Oak Leaf lettuce can also be used in summer rolls, tacos, or for low carb wraps. When cooked, Red Oak Leaf lettuce can be braised and paired with seasonal vegetables and meats or is often incorporated into soups. Red Oak Leaf lettuce pairs well with pine nuts, walnuts, almonds, shallots, garlic, honey, cheeses such as Cabrales, Roquefort, and gorgonzola, red grapes, apples, oranges, pears, arugula, parsley, chervil, and carrots. The leaves will keep up to ten days when wrapped in paper towels and stored in a sealed container in the refrigerator. It is important to store the lettuce away from fruits such as bananas, apples, and pears as they release a natural gas which causes the lettuce to wilt.
Red Oak Leaf lettuce is a favorite variety in Europe, both in the commercial marketplace and home gardens, as it is fast growing, can be grown in small spaces, is heat resistant, and is slow to bolt. In Europe, Red Oak Leaf lettuce is commonly mixed into a salad with aged cheeses, summer soups, or is braised with other vegetables to create a multi-layered dish.
Oak Leaf lettuces are native to and were first cultivated in France from what was originally considered a weed found growing wild. The first early reference to Oak Leaf lettuce was in Acetaria, which was a book written in 1699 by John Evelyn that may indicate Oak Leaf lettuces had arrived in England before the 18th Century. Oak Leaf lettuce was then introduced commercially under the name “Feuille de Chene” in 1771 by the French seed company Vilmorin. Today Red Oak Leaf lettuce can be found at supermarkets, farmers markets, and specialty grocers in North America, Europe, Asia, and Australia.
Restaurants currently purchasing this product as an ingredient for their menu.
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Recipes that include Baby Red Oak Leaf Lettuce. One is easiest, three is harder.
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Someone shared Baby Red Oak Leaf Lettuce using the Specialty Produce app for iPhone and Android.
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Fat Cat Organics, Cullman AL
Near Cullman, Alabama, United States
About 688 days ago, 8/17/18