European Stars and Stripes (Newspaper) - April 20, 1990, Darmstadt, Hesse                                Magazine the Best from lettuce food while other local vegetables Are still trickling in from mid Spring through Early july produce markets around the world boast a Welcome array of locally grown lettuces and their Kin. Not Only Are these greens fresher and crisper than they Are at other times of year because they Hayle been shipped Over Shorter distances but they Are also much cheaper than those raised out of season. A steady diet of such year round stalwarts As Romaine red and Green Loose Leaf iceberg and hydroponic Boston lettuces and maybe a Little spinach can leave Winter weary Cooks eager to jazz up menus with spicy Arugula Peppery watercress nutty mache buttery Bibb and the slightly bitter Chicoris. The Chicoris include radicchio belgian endive curly endive escarole and dandelion. After buying Hothouse grown greens from Nantucket during the Winter months the executive chef of Boston s Maison Robert welcomes the taste of Field grown varieties. A it used to be that we had to search hard to find interesting varieties Quot adds Andree Roberts. A now local Farmers Are growing a bigger variety of Leafy  if you want a steady Supply of interesting Leafy greens throughout the Spring summer and fall you might want to grow your own. You can pick up some plants from the Nursery right now and when the weather is warm enough you can sow seeds every two weeks until labor Day or even later. When it comes to eating greens Bear in mind that although they Are All a source of fiber water vitamins and minerals the Darker the Leaf the higher the nutrient Content. Raw Romaine contains about 68 milligrams of Calcium in a 31/2-ounce serving for example while the same size serving of iceberg contains 20 milligrams of Calcium. To retain nutrients try not to discard the outer Darker leaves of any lettuce. Simply Cut away the Brown areas and use the Good parts. To get the Best nutritional value from the greens you buy choose those that Are firm and Green. Yellowing soggy leaves indicate that the greens Are old or have been exposed to heat. Before refrigerating greens that have been hosed Down in a supermarket High humidity is essential to prevent wilting wrap in a paper Towel to blot and Seal in an airtight plastic bag. Store in the vegetable drawer where the humidity is highest. Keep away from apples which Emit ethylene Gas that causes lettuce to turn Brown the idea is to keep greens moist and cold but not saturated. Excess water leaches out nutrients and causes decay. For this reason Don t Wash greens until you plan to eat them and then use Only As much water As it takes to remove grit. Most greens will stay fresh for a week in a refrigerator set at 42 degrees or below. But they will stay fresh longer at a temperature closer to 32 degrees. A Olwen Woodier the new York times Friday april 20, 1990 the stars and stripes a a a Page