Lettuce fresh from the farmers market is an easy choice for customers. “It’s a convenience food. Just wash and use. The trouble is that our season for growing lettuce isn’t long. When the weather gets hot, it’s not good for lettuce,” said Mike Cunningham of Country Gardens Farm in Newnan.
That makes spring the perfect time to eat lots of crisp, sweet lettuce. The Peachtree Road Farmers Market opens its 2013 season this Saturday, April 6, and will be back for the fourth year. Country Garden Farms will be there with plenty of lettuce as well as carrots, spinach, raw milk for pet consumption, grass-fed beef and shiitake mushrooms.
Country Gardens Farm also sells at the year-round Peachtree City Farmers Market and the East Atlanta Village Farmers Market, which starts up on April 18. Customers can also order online for delivery at various points in metro Atlanta or enroll in the farm’s community supported agriculture program.
Cunningham is farming land that’s been in his family and food production since the 1930s. The farm has been Certified Naturally Grown for the past 10 years.
“I’ve farmed all my life. We changed to growing using organic methods because of the interest of our customers and the popularity of farmers markets,” said Cunningham.
He’s growing most of his lettuce right now in his hoop houses – green Bibb lettuce, red oakleaf lettuce and a new variety called ‘Salanova,’ a European variety of head lettuce that when sliced just right turns into leaf lettuce.
“Lettuce is real popular and I was looking for a new variety to try that would have a nice crunch. We like growing the red and green lettuces and having that mix of colors. And we think these particular varieties have better taste and texture than some of the baby spring mixes,” said Cunningham.
On Saturday, he’ll probably have Bibb and oakleaf varieties available. Salanova should come in a little later in April.
Cunningham keeps up with customer demand for his lettuce by planting with two 4-foot-by-70-foot rows in the hoop houses. At the end of March he began planting lettuce out in the fields and will ultimately have six 4-foot-by-70-foot beds of lettuce growing outdoors. Succession planting every two weeks should keep lettuce available until late May or early June.
Lettuce fresh from the farm has a longer shelf life than you might expect. Rinsed, then spun dry and loosely wrapped, lettuce will keep fresh for up to two weeks.
At local farmers markets
Farmers market openings:
4 – 8 p.m. Thursday, April 4, Tucker Farmers Market, Tucker. www.tuckerfarmersmarket.com
8:30 a.m. – noon Saturday, April 6. Peachtree Road Farmers Market, Atlanta. www.peachtreeroadfarmersmarket.com
4:30 – 7 p.m. Tuesday, April 10. Farmers Atlanta Road Market, Smyrna. www.farmersatlantaroadmarket.org
8 a.m. – 12:30 p.m. Saturday, April 13. Alpharetta Farmers Market, Alpharetta. www.alpharettafarmersmarket.com
9 a.m. – 1 p.m. Saturday, April 13. East Lake Farmers Market, Atlanta. www.elfmarket.org
9:30 a.m. – 11:30 a.m. Saturday, April 13. Sandy Springs Farmers Market, Sandy Springs. www.sandyspringsfarmersmarket.com
Cooking demos:
9:30 a.m. Saturday, April 6. Chef Ron Eyester, Rosebud and Family Dog, working with strawberries. Morningside Farmers Market, Atlanta. www.morningsidemarket.com
10 a.m. Saturday, April 6. Chef Linton Hopkins, Restaurant Eugene. Peachtree Road Farmers Market, Atlanta. www.peachtreeroadfarmersmarket.com
For sale
Vegetables: arugula, Asian greens, beets, broccoli, Brussels sprouts, cabbage, carrots, celery, chard, collards, dandelion, endive, escarole, fennel, frisee, green garlic, herbs, kale, kohlrabi, leeks, lettuce, mache, mushrooms, mustard greens, onions, potatoes, radishes, rutabaga, sorrel, spinach, spring onions, sweet potatoes, turnips, winter squash
From local reports
Basic Salad Dressing
Hands on: 5 minutes
Total time: 5 minutes
Makes: 3/4 cup (serving size 1 tablespoon)
Make this with any vinegar you like – white, cider, sherry, tarragon, champagne or whatever is in your pantry. To make this a creamy dressing, add 2 tablespoons pine nuts or walnuts when blending.
1 cup olive oil
2 tablespoons flax seed oil
1/4 cup your choice of vinegar
1 tablespoon Dijon mustard
Salt and pepper
Optional: 2 cloves garlic; 2 tablespoons fresh herbs like parsley, thyme or oregano; 1 tablespoon sun-dried tomatoes
In the jar of a blender, combine olive oil, flax seed oil, vinegar and mustard. Process until smooth. Taste for seasoning. If you like, add one or more of the optional ingredients. Can be made up to 3 days ahead and stored in the refrigerator. Bring to room temperature before using and shake well to emulsify.
Adapted from a recipe provided by Judy Cunningham of Country Gardens Farm.
Per 1-tablespoon serving: 181 calories (percent of calories from fat, 99), trace protein, trace carbohydrates, trace fiber, 20 grams fat (3 grams saturated), no cholesterol, 27 milligrams sodium.
Honey Salad Dressing
Hands on: 5 minutes
Total time: 5 minutes
Makes: 2 1/4 cups (serving size 1 tablespoon)
1 cup lemon juice
3/4 cup olive oil
1/2 cup honey
1/2 teaspoon sea salt
In the jar of a blender, combine lemon juice, olive oil, honey and salt. Process until smooth. Taste for seasoning. Can be made up to 3 days ahead and stored in the refrigerator. Bring to room temperature before using and shake well to emulsify.
Adapted from a recipe provided by Judy Cunningham of Country Gardens Farm.
Per 1-tablespoon serving: 53 calories (percent of calories from fat, 69), trace protein, 4 grams carbohydrates, trace fiber, 4 grams fat (1 gram saturated), no cholesterol, 24 milligrams sodium.
