Buttercrunch

DAYS TO SPROUT

DAYS TO
SPROUT

7-10 days

MATURES IN

MATURES
IN

46 days

TASTE IT FOR

TASTE IT
FOR

3-5 weeks

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Care & Harvest

💡Temperature: Lettuce prefers cooler temperatures (60-70°F). If placed in higher temperatures, it can turn bitter and bolt.

 

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

 

🥬 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. Don’t cut more than 1/3 of the plant if you want it to keep growing. To harvest the full head, wait until it reaches maturity, then harvest from the base.

Quick Facts

Butter lettuces are thought to have originated in the Mediterranean. This variety is considered an heirloom while other varieties are hybrids of the original lettuces. The most common butter lettuces are Bibb and Boston lettuce.

Lettuces’ flavor typically matches their smell. If a lettuce smells sweet, it will taste sweet, and if it smells bitter, it will taste bitter, and so on. Buttercrunch boasts a firm, crunchy texture with a mild, faintly sweet flavor. Lettuces are particularly high in vitamin A and Potassium, which supports blood pressure, cardiovascular health, bone strength, and muscle strength.

Mix Buttercrunch into any salad to add depth and texture, or use on sandwiches and burgers.

Harvest to Plate Recipe

How To Cook Buttercrunch

INGREDIENTS

For the Dressing

  • 2 1/2 tablespoon lemon juice plus the zest of one lemon (zest before juicing)
  • 2 tablespoons lime juice plus the zest of 1 lime (zest before juicing)
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • Sea salt (I recommend Maldon) or kosher salt and freshly ground black pepper
  • 6 tablespoons canola oil

For the Salad

  • 3 heads buttercrunch lettuce
  • 1/2 cup fresh tarragon leaves, roughly chopped

INSTRUCTIONS

Make the Dressing: Whisk lemon juice and zest, lime juice and zest, honey, and dijon in a small bowl. Slowly drizzle in the oil, whisking constantly, to emulsify the dressing. Season, to taste, with salt and pepper. Set aside.

Make the Salad: Cut the root end off the lettuces and gently wash and dry the leaves. I like to rinse leaves separately, under the tap, and spin them dry in my salad spinner. Tear the larger leaves into smaller pieces. Pile leaves into a large bowl. Sprinkle in the tarragon and toss it gently with the lettuce. Just before serving, toss the salad with just enough dressing to coat. Serve immediately.

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