From blunder to blog post. Have you ever picked up what you thought was regular lettuce from the farmer’s market, only to realize that it’s not? This is what happened to me this year, and my blunder became the inspiration for this blog post.
In early spring, I set out to a local farm, here in Connecticut, and rounded up new cherry tomato plants for Bailey’s garden. Yes, for the dog. If you are new here, my dog Bailey absolutely loves tomatoes. Long story short, about 7 years ago I was dealing with unknown wildlife eating the tomatoes out of my garden. Let me just add that I did not have a green thumb, or a green anything…so to have it finally growing and being stolen was overwhelming. It was only after I transplanted the tomatoes into 5 gallon buckets and placed them on the upstairs deck, that I found the culprit….my sweet, sweet Bailey girl! The next summer I made her very first raised bed tomato garden; that is just hers. She enjoys checking on them daily during the summer and sniffing out the ripe ones to eat. If you follow us on social media, you’ll see her in action. Now back to the “lettuce”. So I picked out her organic, heirloom little tomatoes and decided to add a few lettuce plants. Without hesitation, I went for the fullest, healthiest looking green leaf. They looked beautiful and just like the spring leaf I enjoy.
Fast forward a month, and these lettuce heads were not thriving. I must say that cultivating these plants was far from an effortless endeavor. As August’s first week arrived, I realized that if this lettuce was to flourish before the imminent first frost, they required some extra tender loving care. With determination in my heart, I decided to supplement them with organic nutrients, meticulously water them (while exercising caution), and diligently tend to them both in the morning and at night.
To my surprise (and with overwhelming excitement) they responded and were thriving almost immediately. Now, as August nears its end, they are full, thick and ready for harvesting.
The infamous google search that changed it all.
While attempting to skillfully chop these beautiful lettuce heads the other day, I resorted to a quick Google search on my phone. In that very moment, I discovered that frisée lettuce is not your typical leafy green for salads; rather, it is a variety of chicory. This discovery piqued my curiosity, prompting me to delve deeper into the fascinating world of this unique green.
Now that my gardening inexperience has been revealed and my lack of knowledge about healthy food has been exposed, I feel compelled to share everything I’ve learned about frisée lettuce. From cultivation tips to delightful recipes, I hope to assist fellow beginners in their gardening, self-sufficiency, and health food exploration. Let’s unite in our discovery of frisée, and may I not be the only one who was unaware of this!
What is Frisée Lettuce?
Unlike traditional lettuce which has a soft and sweet flavor, frisée lettuce has a bitter taste with a crispy texture. It is also known as curly endive and belongs to the chicory family. Frisée lettuce is commonly used in French cuisine, where it’s often paired with bacon or other salty meats to balance out the bitterness.
Growing Frisée Lettuce:
Growing frisée lettuce can be challenging, but with the right techniques, anyone can do it. Start by planting the seeds in well-draining soil in a sunny location. Water the seedlings regularly, but be careful not to overwater as this can lead to rotting. Thin out the plants as needed to ensure they have enough space to grow properly. Frisée lettuce requires cooler temperatures to mature, so it’s best to plant in early spring or late summer.
Cooking with Frisée:
Frisée lettuce may not be the first choice of lettuce for salads because of its bitter taste. But that doesn’t mean it’s not a versatile ingredient in the kitchen. For instance, it works great as a bed for roasted meats. You can also wilt the frisée in a pan with garlic and olive oil and add it as a side dish or use it as a topping for pizza. Frisée also works well in soups, especially when paired with other vegetables.
Recipe: Frisée Salad with Warm Bacon Vinaigrette
This salad recipe is an excellent way to use frisée lettuce and showcase the flavor balance with salty ingredients.
Ingredients
- 1 head of frisée lettuce
- 4 slices of bacon
- 1 clove of garlic minced
- 1 tablespoon Dijon mustard
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- Salt and black pepper to taste
Instructions
- Remove the frisée leaves from the head and rinse them under cold water. Dry them and leave them in a salad spinner or on paper towels.
- Cut the bacon into small pieces and fry it in a pan until it gets crispy.
- Drain most of the bacon fat from the pan and leave a tablespoon or two. Turn down the heat and add garlic, vinegar, Dijon mustard, honey, salt, and pepper.
- Whisk all the ingredients together and heat them through.
- Pour the dressing over the frisée leaves, toss it gently, and top with bacon pieces.
Frisée lettuce may require a bit more attention when it comes to growing and cooking it, but it’s worth trying out for its texture and flavor. Whether you pair it with salty bacon or add it to your favorite soup, the unique qualities of frisée can make any dish a standout. So, next time you come across frisée lettuce at the farmer’s market, give it a try and use the tips and recipes shared in this article to make the most out of this unusual and exciting ingredient.
