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
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!