I grew up in the deep south where iceberg lettuce is king. It normally came slathered with ranch dressing and glittered with bacon bits. The only real indication of lettuce at all came in the form of the cool crunch... For many years, as a chef, my first instinct was to run from the mere thought of that Iceberg. I thought it to be a no flavor, big headed, cheap thrill, crunch lettuce.
Hanging out with Farmers over the years has certainly changed my view of Iceberg. I can now see the iceberg that I grew up with was bred for the "meat and potato" branch of American Cuisine. The fact is, true iceberg lettuce is actually an old world variety called Batavian (aka Summer crisp or French Crisp). If we go back to those earlier (pre 1950's!) genetics we actually get a wonderfully cool, crisp, refreshing and full flavored lettuce.
This week is probably the peak week for local lettuce! We are so very fortunate to have a true Batavian from Midori farm on the salad bar later this week. Enjoy! Arran
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LUNCH
Short's Family farm Beef or Vegetable Spaghetti served with Garlic Bread
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LUNCH
Pan seared Skin on Draper valley Chicken Served with Roasted Potatoes and Vegetables
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LUNCH
Baja Styled Fish tacos served with Spiced Beans and Slaw
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LUNCH
Oven Roasted Short's Family Farm MeatBalls finished with a savory roasted tomato Demi and served with Summer ratatouille
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LUNCH
Curried Chicken served with sweet spice rice and vegetables
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