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Lettuce: Red Leaf

$3.49

head

Red leaf lettuce is similar in texture and taste to romaine and is often eaten raw in salads or on sandwiches but it can also be cooked! The leaves are crisp and will have an earthy, mildly sweet or semi-bitter flavor with subtle notes of hazelnut. The bitterness often occurs in maturing leaves versus young leaves. Click on this item to see the full description.

Description: Red leaf lettuce leaves are tender, smooth, and broad with many curls and frills. The edges of the leaves are dark burgundy to red and as the leaf transitions into the juicy stalk the red fades to pale-green and white. Red Leaf lettuce contains vitamins A, C, and K, calcium, iron, and anthocyanins which contain health-boosting antioxidants that have anti-inflammatory properties.

It 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 such as French dips and croque-monsieur, or used as a bed for meatloaf, chicken salad, stir-fries, and slow braised meats and grilled fish. Red Leaf lettuce can also be used to wrap summer rolls, tabbouleh, and mushroom burgers or used for tacos. When cooked, Red Leaf lettuce can be braised and paired with seasonal vegetables and meats or is often incorporated into soups.

Flaim Farms

Family owned and operated with pride where quality and distinction are earned from generation to generation. This family owned and operated farm was established in 1934. They believe in the old fashioned values of mutual respect, integrity, and honesty. They are members of PACA, United Fresh, PMA, CPMA, Jersey Fresh, NJ Department of Agriculture, and the NJ Farm Bureau, meet all food safety requirements and are fully GAP certified. The Flaim Family is now in their fourth generation, family owned and operated. Flaim Farms is celebrating 80 years of growing and shipping quality produce. The company was founded in 1934, by Anthony and Catherine Flaim, in Vineland, New Jersey where this section of the city was known as New Italy.Their son, Robert Flaim, Sr., and his wife Loretta took over the farm and carried on the operation until the torch was passed to Anthony\'s grandsons, Robert Flaim, Jr. and Kevin Flaim. They currently run the day to day operations of the farm, which grows on approximately 400 acres, with the help of fourth generation member, Robert Flaim Jr.\'s son, Ryan Flaim. In 2007, R&R Flaim Next Generation Produce was formed as a means to sell and ship the family\'s produce directly to its chain store, wholesale, and retail customers located in the northeast, southeast, and central states. The Flaim Family is commited to carrying on the almost 80 year tradition of producing and marketing a safe product through good agricultural and handling practices that focus on principles of food safety and quality. 

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