We've Stalked Down Your New Favorite Vegetable: Celtuce

This year, we’re offering locally grown celtuce from the Wainer Family Farm®.

 
 

We started the farm in 2002 in order to be able to grow unique, exotic produce right here in New England. This is just one of over 150 experimental, specialty crops grown our farm and in our greenhouses.

 
located In the heart of the farmcoast, 1.5 miles from Buzzards Bay, on a sprawling 50 acres

located In the heart of the farmcoast, 1.5 miles from Buzzards Bay, on a sprawling 50 acres

 

Celtuce is a lettuce varietal grown for its thick stem. You may know it by the name of wosun from your local Chinese grocer. Although popular in the Sichuan province, it has received only minimal acclaim by western chefs, until now.

We’re predicting celtuce to be the next biggest vegetable since kale and brussel sprouts.

 
 

The top leaves, although somewhat bitter, are excellent to use in place of other bitter greens in salads and soups.

Easily peel the exterior of the stalk and slice as desired, we love shaving it thin or cutting into matchsticks. The interior is crisp and succulent with mild notes of bok choy, celery root, and water chestnuts.

We love to enjoy it fresh over a salad. Treat it as you would other crisp vegetables like radishes, carrots, and cucumbers. It can also be thinly peeled or spiralized into noodle-shapes for a crisp, mild, pasta alternative. Consider pickling to keep on hand through the fall and winter. It can also be briefly stir-fried, grilled, or sautéed.

How will you be using celtuce this season? Tag us in any photos or posts and we will share our favorites.

Keep an eye out for what we come up with in the Sid Wainer & Son Test Kitchen next week!

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Amarena Cherry Dark & Stormy

 

We still have Amarena Cherries around since making our olive oil & almond flour cake for Mother's Day. The delicious fruit along with this gloomy spring weather inspired us to create this tart & sharp twist on the classic Dark & Stormy cocktail. Cheers!

 

Amarena Cherry Dark & Stormy

 

ingredients


For Cherry-Ginger Syrup:
1 C Liquid Reserved from Amarena Fabbri Cherries
1 C Jansal Valley® Ginger Honey

For Cocktail:
2 oz Rye or Bourbon Whiskey
¾ oz Cherry-Ginger Syrup
½ oz Jansal Valley® Fresh Squeezed Lime Juice
Soda Water
Amarena Fabbri Cherries / for garnish
Jansal Valley® Sliced Crystallized Ginger / for garnish
 

 

method


For the cherry-ginger syrup, in a small sauce pan combine reserved cherry liquid and ginger honey. Over medium heat, bring mixture to a simmer and allow to reduce for 2-3 minutes. Cool syrup to room temperature and store in an air tight container.

For the cocktail, in a cocktail shaker combine bourbon, syrup, and lime juice. Fill shaker with ice and shake vigorously. Fill a rock glass with ice, then strain in cocktail. Add a splash of soda water, then garnish with a skewer of cherries and crystalized ginger.

 
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Honey-Vanilla Spritzer

 

Honey-Vanilla Spritzer

 

ingredients


For Honey-Vanilla Syrup
1 jar Jansal Valley® Pure Raw Honey
½ C Water
4 ea Vanilla Beans / split and seeds removed

For Cocktail
Honey-Vanilla Syrup
1 C Gin or Vodka / of choice
¼ C Jansal Valley® Fresh Squeezed Lime Juice
1 ea Lime / cut into wheels
Ice / to fill pitcher
4 C Soda Water

 

method


In a small mixing bowl, combine honey, water, and vanilla bean seeds. Whisk until combined.

Add gin or vodka and lime juice to the syrup mixture and mix again. Pour into a serving pitcher, then add limes, ice, and soda water. Stir to combine. Serve & enjoy!

 
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