Red Oak Leaf Lettuce

DAYS TO SPROUT

DAYS TO
SPROUT

7-10

MATURES IN

MATURES
IN

40-50

TASTE IT FOR

TASTE IT
FOR

n/a

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Care & Harvest

💡Temperature: Prefers cooler temperatures (60-70°F), and if placed in higher temperatures, it will turn bitter and bolt. Red Oak Leaf is a fairly heat-tolerant lettuce, but will turn a deeper burgundy color in cooler temperatures.

✂️ Pruning: Check the roots monthly and trim any that are brown or extending past the yPod.

🔎 Plant Health: Aphids and whiteflies are common pests, but you can use our prevention tricks to keep them at bay!

🥬 Harvest: For ongoing harvest, snip the outer leaves just above the base of the plant once they reach 4 inches tall to let the inner leaves continue to grow. Leave 1/3 of the plant if you want it to continue growing. To harvest the full head, wait until it reaches maturity, then harvest from the base.

Quick Facts

ORIGIN

Lettuce is thought to have originated in the Middle East, with the earliest depictions of it appearing in Egypt around 2700 BC. Ancient Egyptians bred lettuce plants to be less bitter than their wild counterparts and used oil from wild lettuces for a variety of applications, including mummification.

QUALITIES

This lettuce variety features oak-shaped leaves in a red-burgundy color that form beautiful rosettes. In addition to its attractive foliage, Red Oak Leaf Lettuce has an exceptionally sweet, buttery flavor that you will love. It contains vitamins A, C, and K, plus calcium, iron, and health-boosting anthocyanins.

USE

Enjoy this lettuce in salads, on sandwiches and burgers, with tacos, as a wrap, or even as a bed for meats and fish.

Harvest to Plate Recipe

How To Cook Red Oak Leaf Lettuce

Peach and Oak Leaf Lettuce Salad with Honey-Shallot Vinaigrette – The Villages Grown

INGREDIENTS

SALAD

5 oz The Villages Grown oak leaf lettuce
2 peaches, sliced
2 oz crumbled goat cheese
1/4 cup walnuts

HONEY-SHALLOT VINAIGRETTE

1/4 cup fresh squeezed lemon juice
1/4 cup white balsamic vinegar
1 tbsp honey
1/4 cup minced shallot
1/8 tsp kosher salt
fresh ground black pepper, to taste
1/3 cup extra virgin olive oil

INSTRUCTIONS

Wash and dry the lettuce and set aside.
Slice the peaches, crumble the goat cheese, and mince the shallot. Set aside.
Whisk together the lemon juice, vinegar, honey, shallots, salt and pepper, and olive oil.
In a large serving bowl, toss together the oak leaf lettuce, peaches, and dressing. Top with the goat cheese and walnuts and serve.

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