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Foods intended to be eaten raw are vulnerable in many points to contamination of pathogens causing food poisoning. Growers need to be alert and vigilent in production hygiene. Use Hydrogen Peroxide to decontaminate seeds, a weak solution in sprout/germinating seeds, and a stronger solution in washing mesclun mix. Consumers should wash the greens with Hydrogen Peroxide if they have any doubts about production worker hygiene.
Below are internet websites with information about Mesclun. Each citation includes a link to get you to the webpage, plus a quote from the page demonstrating what information is stored there.
http://www.ent.iastate.edu/ipm/hortnews/1997/2-28-1997/mesclun.html
1997 -- Year of the Mesclun Mesclun is a mix of leaf lettuces, herbs, and tender greens. Various mixes are sold by seed companies. These mixes offer gardeners complete salads within a single package. Mixes are packaged with maturity in mind. Most plant varieties within a given mixture mature at roughly the same time. Since mesclun doesn't require a great deal of space, it is ideal for gardeners with limited space or those gardening in containers.
Mixes vary tremendously in flavor. Mild mixes combine familiar types of leaf lettuce with greens such as mizuna, purslane and chervil. Some have a peppery bite with cresses, Asian mustards, red kale, arugula, red and green chicories, or endive. Besides being a treat for the tastebuds, mesclun is also a treat for the eye. Various shades of green may be combined with reds and bronzes. Leaf textures may be soft and rounded to sharply serrated.
Plant only as much mesclun as you can eat regularly. A 2 foot by 2 foot block should provide enough for several salads over the course of a week. Succession plantings (sowing seeds weekly) in the spring work well for this type of crop. Additional plantings can be made in late summer and early fall. Best flavor and tenderness comes from quick growth, so moisture, soil preparation, and weed control are critical. When sowing seed in rows, make a furrow 1/4 inch deep, sow seed, then cover the furrow. If you are sowing in blocks, simply scatter the seeds, then cover with about 1/4 inch of fine soil or compost. After germination, thin seedlings to a final plant stand of about an inch apart. Thinned sprouts can be added to salads so accidental overplanting isn't necessarily a waste of seed. Many of the crops grown in mesclun mixes are shallow rooted and require regular watering. Soil should remain moist but not soggy.
Harvest mesclun by the cut-and-come-again method. When greens are about 4 to 6 inches long, snip them off with a scissors, about 1 inch above the soil. Cutting at this level will not damage the crown of the plants. Clear-cut an entire area at a time. After harvest, water and lightly fertilize the area to encourage vigorous regrowth. Depending on weather conditions, this area should be ready for harvest again within a month. Most planting blocks yield about 3 or 4 harvests a season. Once harvested, rinse the leaves in cool water to remove dust or dirt. Examine the greens for weeds or insects and drain on towels or pat dry. Use as soon as possible. If it isn't possible to use all the mesclun at once, wrap the leaves gently in slightly damp towels, seal in a plastic bag and place in the refrigerator. If handled and stored properly, greens should stay fresh for several days. If harvested mesclun becomes slightly wilted, it can be revived by placing in cool water. Crisping will take ten to fifteen minutes.
Mesclun became popular in France, where lettuces and greens form an important part of daily meals. Originally a melange of gathered wild greens and thinnings from the lettuce bed, mesclun has been Americanized to include lettuces, arugula, endives, mustards, parsleys, fennels, escarole, as well as tender wild greens. Mesclun is often used as a fresh salad, topped with edible flowers like calendula or borage. Others prefer to serve it as a wilted salad or stir-fried and served as a side dish. Whatever your preference, give nutritious mesclun a try in your garden or containers this year.
This article originally appeared in the February 28, 1997 issue, p. 14.
http://www.hydroponics.com.au/back_issues/issue47.html
PH&G - Issue 47 - Masters of Mesclun ... Issue 47 Jul/Aug - 1999. Story Title: Masters of Mesclun Author: Roger Fox Story
Description: The evolution of a hydroponic lettuce farm, into a top quality ...
Converting from a lettuce farm to a 'salad farm' is a major operational leap - as Garry Cahill, owner of Pacific Hydroponics in NSW, can attest. His enterprise has recently completed a 2-year conversion from whole lettuce production to processed fresh-cuts, and has in the process restructured every element of its operation. With the conversion now complete, Pacific Hydroponics has emerged as a thoroughly transformed enterprise. Perhaps the most basic change at Pacific Hydroponics has been the growing philosophy. For the producer of whole lettuce, the focus is on turning out a perfectly grown, well sized lettuce, which will look attractive in the marketplace. But for the salad grower, it's the individual leaves that matter - not the whole plant - and sometimes smaller leaves are the most desirable.
Accordingly, at Pacific Hydroponics, lettuce are no longer harvested as whole plants. Instead, they are 'picked' - sliced off at the crown and dropped into a collection bin, where the leaves naturally separate. The remaining lettuce plants, still in the hydroponic tables, then regrow from the base, to be picked again in a few weeks. The lettuce have changed, in effect, from being a one-harvest commodity, to being a multi-picked leaf vegetable.
Making Mesclun
The transformation of Pacific Hydroponics into a producer of fresh-cut salads has not, of course, been achieved overnight. Nor has it happened without considerable expense, requiring major investment in equipment and infrastructure. And, critically, growing management has had to change.
"In converting a lettuce farm to a salad farm, it's not a question of just putting in a processing plant," Garry explains. "In salad mixes, all the leaves are small, so the majority of the lettuce we grow now is non-retail. We grow it specifically to cut it for a salad mix."
Garry based his harvesting method on what he had seen on field lettuce farms in California's Selinas Valley. There, growers pick lettuces for salad-mix by slicing them off at the crown, and dropping the loose leaves into a harvesting bin. The great advantage of the technique is that the leaves fall apart naturally - there is no need to break them up, so handling is minimised. The bins full of freshly harvested loose leaves, then go straight up to the processing area. And that process has lead to the other big change in procedure, whereby the lettuce plants are left in the channels to regrow, something which they do with remarkable speed in the warmer months. The result is several harvests from each lettuce plant.
The processing of fresh-cut salads is all about speed, hygiene and the best equipment. Once the lettuce come up from the farm, they enter a cold chain which is scrupulously maintained all the way through to the consumer. The processing room is maintained at 5oC, likewise the cool room for storage and the refrigerated delivery truck. "The leaves for the mesclun mix come up to the packing room in a red crate, before 7 o'clock in the morning, and from there they get chilled, and then subsequently processed," Garry explains. "We can't hold any of it overnight, so everything that is cut is processed the same day."
Processing and packaging is a multi-stage procedure. The salad leaves are first placed into large baskets and triple-washed in water, containing a recommended additive.
From here, they move through an automated Flume containing pure chilled water (at 1 - 2oC), where they are washed again and delivered onto a draining rack. From here they are placed in a centrifuge spinner, which spins the water out of the leaves, before being transferred to the packaging table.
The salads are bagged in modified atmosphere packaging (MAP), and then sealed by a machine which draws a vacuum to remove most of the air, and replaces it with food-grade nitrogen.
"The environment when you seal the bag is 95% Nitrogen and 5% Oxygen," Garry explains, "and the bags are permeable for gas exchange, to create the environment that's optimum for shelf life."
Not surprisingly, the fresh-cut processing infrastructure at Pacific Hydroponics has not come cheaply. By the time the salads have been packaged and loaded into the truck, they have moved through many thousands of dollars worth of high-tech equipment.
And the set-up has taken Garry around 2 years to bring to fruition. But as a principal salad supplier to clients such as Qantas and Ansett Airlines, where quality standards are critical, Garry believes it has been an essential progression for his business, driven by client expectations.
He summarises his evolution thus:
"Ten years ago, I started supplying Qantas with hydroponic lettuce, with the roots on, in a red crate. But because of technological changes, in order to hold the Qantas account, I now supply them with hydroponic lettuce leaves, triple-washed, in a modified atmosphere packaging - in a red crate.
"And I've made all of those evolutionary changes in order to keep up with my market demand."
Taking a long term view of the industry, Garry believes that value adding, through processing, may become the norm among salad growers, and centralised processing plants will eventually evolve.
"What I'm hoping is that one day you'll have clusters of farms around a processing plant - perhaps run as a co-operative - and just as you package milk through United Dairies, you?ll do the same with lettuce. "For example, you might have a Central Coast facility, a Western Sydney one, and so on."
Servicing a Quality Market
...
http://www.bbg.org/gar2/topics/kitchen/1999sp_mesclun.html
Mesclun: A Truly Upscale Salad
Plants & Gardens News Volume 14, Number 1 | Fall 1999
by Elizabeth McGowan
The 1990s will go down in culinary history as the decade America became a nation of salad snobs. The era when iceberg lettuce descended to the status of Wonder Bread -- acceptable only in airplanes, truck stops, or retro-diners as a side dish for meatloaf or tuna casserole. Sure, iceberg still makes an appearance in respectable restaurants to add crunch to more exotic salad fare -- and to make the pricier greens stretch further. But iceberg as the main event? Strictly d?class?.
Designer greens began registering on the American gourmet radar in the mid-eighties with the importation of mesclun, a mix of baby lettuces and wild greens, including chervil, arugula, mizuna, mache, and endive favored in France. Like the French jeans that adorned the trendiest U.S. derrieres a decade earlier, mesclun, marketed with its continental cachet, was soon seen in all the right places.
It proved a food in tune with its times. As medical journals touted greens for their preventive properties in heart disease and cancer, salads, ever more creative and no longer confined to opening act status, increasingly shared top billing with meat, fish, and pasta on dinner tables nationwide.
Mesclun also provided the perfect antidote to the excesses of the eighties. Elegant, without being ostentatious; delicious, but understated, mesclun reflected the restraint of more sober times. With Wall Street downsizing and the real estate market collapsing, mesclun and Range Rovers replaced caviar and BMWs as indulgences for those who still had money to spend, but the grace not to flaunt it -- and those who didn't have money, but wanted to look like they did. Mesclun, though expensive compared to its proletarian green cousins, added oeuvre to a menu, without breaking the budget.
Unlike French jeans, mesclun seems to be here to stay, surviving the boom of the mid-nineties and the current fluctuating stock market. It's easy to see why: Once exposed to a peppery arugula or a tart purslane, how can Americans return to the pallid world of iceberg?
In typical Yankee fashion, Americans have put their own spin on traditional mesclun, democratizing the elitist green pool with leafy edibles of all descriptions and origins. This open admissions policy -- and the packaging and cheapening of ingredients by produce giants -- has some gourmands yearning for the highbrow mix of the French original. Food critic Marian Burros, for one, bemoaned the "dumbing down" of mesclun in The New York Times last year, panning the marketing of bland, pedestrian ingredients under a fancy name.
Of course, at this time of the year the vagaries of the produce stand mean nothing to gardeners. Free to grow whatever we personally define as mesclun, we can be as maverick or status quo in our salad adventures as we please, the French, food critics, and Dole, Inc., be damned. And if our tastes secretly run to iceberg, who's going to know if we sneak some in the privacy of our kitchens? If we get caught, we can say we're going retro!
http://msucares.com/newsletters/vegpress/199801.pdf
[PDF] _ Mesclun - An Alternative Salad Crop - Part II
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Page 1. 1 Vol. 98 No. 1 January 26, 1998 _ Mesclun - An Alternative Salad Crop -
Part II Dr. Richard G. Snyder, Vegetable Specialist {editor's note -- This is a ...
Vol. 98 No. 1 January 26, 1998 _ Mesclun - An
Alternative Salad
Crop - Part II
Dr. Richard G. Snyder, Vegetable Specialist
{editor's note -- This is a continuation from Part I which was in the December issue of Vegetable Press; this article is adopted from the National Garden Bureau?s fact sheet on mesclun.}
GROWING MESCLUN
Since mesclun is harvested when the leaves are small, young, and tender, soil preparation prior to sowing seed is perhaps the most important factor for raising this crop. A constant supply of soil moisture is extremely important when growing salad crops, including mesclun mixes. It is very important to time supplemental waterings so that the soil stays constantly moist but not soggy. Mesclun greens will not be at their tender and tasty best if they are subjected to wet soil/dry soil extremes. Soil extremes encourage bolting and bitterness as lettuces begin to mature. These extremes also discourage the rapid growth that is a key to taste and texture in leafy crops. Since harvest takes place when the plants are young, small, and tender, you do not have to thin crowded seedlings as you might when growing lettuces and other greens in the usual way. Instead, begin cutting the leaves as soon as the plants are about two inches tall.
HARVEST
Mesclun is at its crispy peak when picked early in the morning before the sun is strong. Heat causes the leafy plants to wilt. If you must harvest mesclun during the heat of the day, be sure to allow time to crisp the leaves in cool water before serving.
Use scissors to harvest mesclun greens, beginning when they are only a couple of inches high and never let them get more than six inches tall. When you do this, the crop will continue to grow. Cut-and-come-again crops like mesclun and leaf lettuces are rare. Mesclun will make an attractive border to a perennial bed and, if you harvest with scissors rather than pulling the plants, they will regrow quickly. Cut leaves just above the growing crowns. Since some of the greens grow more quickly than others, the exact proportions of your mesclun salads will vary from harvest to harvest. Also harvest the mild and piquant mescluns separately. Blend according to taste in the kitchen or even at the table.
While mescluns are best suited to cool weather, they can be kept growing during hot summer weather by frequent planting and prompt harvest. The hotter it is, the more shade should be provided, especially in the afternoon when the heat is at its maximum.
To enjoy long harvests with each crop of mesclun, be sure to keep it cut and watered. Planting a crop of mesclun every ten days to two weeks also will extend the season.
STORAGE
Once mesclun is harvested, rinse the leaves in cool water to remove any dust or dirt. Then examine the greens for weeds or insects and drain on towels or pat dry. If you spin-dry the greens, be sure to use them immediately since this process bruises the leaves and they will go limp quickly. Mesclun and other greens are best when used right away. If you can't serve mesclun at once, wrap the leaves gently in slightly damp towels, seal in a plastic bag, and place in the refrigerator. If carefully handled and stored properly, greens should stay tasty and fresh for several days. If recently harvested mesclun becomes slightly wilted, it will take up moisture and revive in cool water. Crisping will take ten to fifteen minutes.
EATING QUALITY
The taste of mesclun will depend upon the mix of plants in the blend, since mesclun is, in a sense, a salad stew that may include the mildest of lettuces as well as the most peppery of cresses. It is possible for each mouthful of mesclun to have a different taste. Mesclun textures will be tender and smooth to slightly crunchy. Most Americans prefer using mild light dressings on mescluns so as not to hide the delicate flavors of the greens. Some seed houses mix the seeds according to the season rather than the flavor. Thus, there may be mesclun mixes for hot weather, for mild seasons, and for cool seasons. Study the different catalogs to see which you prefer.
BOLTING
During warm weather when days are long, lettuce and other leafy salad plants tend to develop seed stalks, and the leaves get progressively bitter and tough. The key to good mesclun is to begin to harvest when the plants are two inches tall, and harvest all leaves before they get much bigger than a couple of inches. Obviously, this eliminates the problem of bolting. If plants do bolt, remove them from the garden.
Make successive plantings and harvest young plants. Wide row planting and sowing small areas rather than single rows of plants also will reduce tendencies that the plants may have to bolt - the thickly growing plants shade the ground, keeping the roots cool.
NUTRITION
Looseleaf lettuces, a major constituent of most mescluns, are loaded with vitamin A and also are high in potassium, yet they contain a negligible number of calories. An average portion (100 grams) contains 1,900 international units of vitamin A and 264 milligrams of potassium. A portion also contains 18 milligrams of ascorbic acid (vitamin C).
Chicory greens, another common ingredient in mesclun seed mixes, also are low in calories and high in nutritional value. An average portion (100 grams) contains only 20 calories but has 4,000 international units of vitamin A, 420 milligrams of potassium and 22 milligrams of ascorbic acid. Mesclun greens also contain appreciable amounts of calcium and phosphorus. A water content of over 90 percent plus low calories and high nutritional values make mesclun a tasty salad treat that more than meets the requirements of even the most health-conscious individuals. Freshly picked mesclun will be at its tastiest and will contain the most nutrients.
http://msucares.com/newsletters/vegpress/199712.pdf
Vol. 97 No. 12 December 11, 1997 _
Mesclun - An Alternative Salad Crop - Part I Dr. Richard G. Snyder, Vegetable Specialist {editor?s note -- the following article is adopted from the National Garden Bureau's fact sheet on mesclun.} Mesclun, a term used for mixtures of tender young lettuces and other greens, can be found in any good restaurant these days. The word mesclun, which originated in the south of France, is derived from the Nicois word mesclumo, which means a mixture. The original mesclun, from France, calls for chervil, arugula, lettuce, and endive to be combined in precise proportions. In the U.S., ?designer greens? are the rage for healthconscious Americans. These leafy mixes, known as mesclun, are not only low in calories and high in nutrition, but also are very tasty. American mescluns may include any of all of the following: lettuces, arugula, endives, mustards, purslane, chicory, cresses, parsleys, fennels, escarole, and tender wild greens as well. Some eight to sixteen or more different plants may be used to meet our American tastes.
Mesclun can be divided between milder mixes and piquant ones. The National Garden Bureau recommends planting piquant and milder mescluns in separate wide rows, then harvesting separately and mixing in proportions to suit the occasion, the meal, and personal taste. Bibb, romaine, oakleaf, and crisphead lettuces, are four kinds of lettuce often represented in popular mesclun blends. The lettuces are most common in the milder blends. Piquant, peppery mescluns include such things as sharp arugula, tangy mustards, spicy cresses, and zesty chicory.
Some mescluns may include varieties of greens that are comparatively unknown to American gardeners. Look for mizuna, a delicate, leafy green from Japan and tat-soi, another Asian green with sweet dark leaves. Cultivated French purslane, a succulent relative of our well-known garden weed, is a choice European salad ingredient that has tart, lemony leaves that are a rich source of vitamin E plus omega-3 fatty acids that are said to reduce the risk of heart disease.
Even edible flowers or their petals - bachelor's buttons, calendulas, chive blossoms, marigolds, nasturtiums and violets - may be part of a mesclun mix. Mesclun seeds are blended to many tastes and appropriately called by such names as spring salad, stir-fry greens, nicoise, piquant mix, Provencal, garnish mix, and so forth. Rarely are seed packets simply labeled "mesclun."
Although the ingredients in mesclun are varied, all mescluns are noted for their tasty combinations of flavors, colors, and textures. Mescluns include a rainbow of greens from light green to deep emerald, from deep reddish green to bronzy red to lime.
Varieties & Classification
The four types of lettuce are looseleaf, cos (romaine), butterhead, and crisphead. Easiest of all to grow are the looseleaf varieties which are the backbone of most mescluns. An old variety that is quite heat resistant is 'Oakleaf,' a green lettuce with leaves that are distinctly like those of oaks. 'Prizehead' is a reddish-green variety known best for its crisp sweetness. 'Black Seeded Simpson' is a fast growing green leaf lettuce particularly suited to spring and fall crops.
A number of modern cultivars are descendants of the old-fashioned oakleaf variety. 'Red Oakleaf", a class of red leaf lettuces, will be as red as possible when grown in full sun. 'Red Sails' is a compact looseleaf lettuce known for its mild flavor and reddish leaves. Another good red-green variety is 'Red Salad Bowl,' an oakleaf type that is bolt-resistant. These are a few of the better known looseleaf lettuces you may find in mesclun mixes.
Other composites commonly blended in mescluns are chicory (Chicorium intybus), which probably was originally native to Europe, and its close relative, endive (Chicorium endivia), which is thought to come from India. Best known of the chicories is radicchio with its red foliage swirled with pale green and white. Dandelion greens (Taraxacum officinale) are another likely addition to mescluns.
The family Cruciferae, also known as the mustard family, is often well represented in mescluns by watercress (Nasturtium), arugula (Eruca), kale (Brassica), and mustards (Brassica). Other well-known members of this family include cabbage, bok choy, brussels sprouts, kohlrabi, radishes, and turnips.
The herbs, parsley and fennel, also may be components of mesclun seed mixes. Both are representatives of the Unbelliferae, or carrot family, that also includes a number of other important herbs, including dill, anise, caraway, chervil, lovage, coriander, and angelica. The ubiquitous wildflower, Queen Anne's lace, or wild carrot, also is a member of this family. You can recognize members of this family by their umbrella-like flowers. These are the major participants of modern American mesclun mixes. The National Garden Bureau also suggests other greens with more than a little mesclun potential. The young leaves of spinach (Spinacia oleracea) and chard (Beta vulgaris), both members of the Chenopodiaceae or goosefoot family, bring special qualities to mescluns. Purslane (Portulaca oleracea), a member of the Portulacaceae family and best known as a garden weed, is available as refined garden cultivars and is another good addition to the mesclun mix.
Site Planning
Mesclun, like lettuce and its other leafy components, will grow best in soil that is rich, loamy, and of good loose structure. Soils should be well draining and with a pH that is slightly acid to neutral (6.0 to 7.0). If the soil is heavy and loaded with clay, plant in slightly raised beds to improve drainage. Although some mesclun mixes include greens that are tolerant of heat, most are crops of cool, mild weather and will grow in sun to partial shade. When growing mesclun during hot weather, choose a site that is shaded from hot afternoon sun for best results, or use shade cloth to provide shade.
The lettuces and other leafy greens of mesclun are shallow rooted and so will benefit from an inch or so of fine organic fertilizer or compost worked into the top few inches of garden soil before planting. When the seeds have germinated and the true leaves are growing, an additional top or side dressing of finely textured compost or organic fertilizer will encourage vigorous growth.
Production
Mesclun is certainly one of the easiest of all garden crops to grow. Sow the seeds and then begin to harvest the baby leaves in one to five weeks, depending upon the season and the temperature of air and soil. Lettuce and the other leafy greens of mesclun mixes grow swiftly, therefore you should plan to make successive plantings of the seed mixes throughout the growing season. Generally, if you plant mesclun seed mixes every ten days to two weeks from spring through fall, you will have mesclun for salads and stir-fry dishes all season long.
Seeds will germinate in cool weather, even as low as 40 degrees F. Although the lettuces will grow at their best when temperatures are in the 60's, you can get good early growth by providing afternoon shade and constant soil moisture. Plant mesclun seed about one to two weeks before the last frost date. Check with your local County Agent to see what that date is in your region. Another way to know when it is time to sow the seeds of semihardy mescluns is to monitor the soil temperature. When the soil temperature at a depth of two to three inches is between 32 and 40 degrees F, you can plant mesclun seed as well as spinach, cabbage, carrots, and radishes. Keep the mesclun bed moist but not soggy.
Mesclun seed packets say that the seed will germinate in six to fourteen days. That would be under cool soil conditions; seeds will germinate in only three to four days when sown when day temperatures are about 85 degrees F and night temperatures are about 65 degrees F. If night temperatures are 80 degrees F or above, do not sow mesclun seed, since it is too hot for germination. Wait until day and night temperatures decline in the fall. Make sure that the soil is moist before sowing seeds. If sowing in rows, make a furrow 1/4- inch deep, sow seed, then cover the furrow. If you sow wide rows or areas, simply scatter the seeds, then cover them with about 1/4-inch fine soil or compost. Keep seeded areas moist.
One final word on sowing mesclun mixes: Since many mescluns are a blend of several kinds of seeds, be sure to gently shake the seed package to mix the seeds. Otherwise, your greens might grow in slightly segregated fashion.
In the next issue, we will continue with Part II on Mesclun.
http://henderson.ces.state.nc.us/newsarticles/hort/97-01-27.shtml
What is Mesclun (MEHS-kluhn) Anyway? By: Mark E. Lancaster, Agricultural Extension Agent January 27, 1997
The best definition for Mesclun that I know is "designer greens". While mesclun has long been traditional in Provencal France, it is the current rage of the health-conscious "yuppie" generation in the United States. Most Americans prefer using light vinaigrette dressings on fresh, uncooked mescluns so as not to hide the delicate flavors of the greens. It may, however, be stir-fried or wilted with butter or hot oil. Boiling collard, turnip and mustard greens together with a slab of fat back does not fit the definition.
The traditional mixture includes various kinds of both wild and cultivated greens including chervil, arugula, lettuce and endive in precise quantities. However, tender young lettuces and other greens may be blended and personalized for the right balance of flavors for the individual. Americanized mesclun may include lettuces, arugula, endives, mustards, purslane, chicory, cresses, parsleys, fennels, escarole, Asian vegetables, edible flowers and tender wild greens as well. Bibb, Romaine, Oakleaf and crisphead lettuces, the four types of lettuces, often are all represented in popular mesclun blends. Lettuces are most common in the milder blends. Piquant or peppery mescluns, include such things as sharp arugula, tangy mustards, spicy cresses and zesty chicory. The ingredients in mesclun are varied, and all mescluns are noted for their tasty combinations of flavors, colors and textures.
Mesclun is a treat for the eye as well as the palate. Mescluns include a rich rainbow of greens from light green to deep emerald, from deep reddish green to bronzy red to lime. Textures may be soft and rounded or crackling with sharp, serrated edges.
These mixes are becoming more prevalent in grocery stores both fresh and in pre-cut, controlled atmosphere packaging. For a personalized blend you may want to consider growing for yourself. Some seed companies mix seeds for specific flavor combinations or growing season requirements. Alternatively, you may mix your own.
Mesclun is certainly one of the easiest of all garden crops to grow. Soil preparation prior to sowing seed is perhaps the most important factor for this tasty crop. Mesclun, like lettuce and its other leafy components, will grow best in soil that is rich, loamy and of good loose structure. Soils should be well drained with a pH of 6.0 to 6.5. If soil is heavy and loaded with clay, plant slightly raised beds to improve drainage or amend the soil with course sand and/or compost.
The seeds of most of these greens will germinate in cool weather, even when soil temperature at the two to three inch depth is as low as 45 degrees F (with 60 degrees F being optimum). For a rapid, vigorous mesclun garden this spring, plant mesclun seed in mid-March. Make sure the soil is moist before sowing seeds. If sowing in rows, make a furrow 1/4' deep, sow seed, then cover. When sowing seeds shake the package occasionally to mix the various seeds. If you sow wide rows or areas, simply scatter the seeds, then cover them with about 1/4" of fine soil or compost. Because leafy greens grow swiftly, you should plan to make successive plantings. Lettuces will grow at their best when air temperatures are in the 60's. Even in colder seasons you can lengthen the growing season for mesclun to practically all year with cold frames, row covers, and other season extenders.
Although some mesclun mixes include greens that are tolerant of heat, most are crops of cool, mild weather and will grow in sun to partial shade. When growing mesclun during hot weather, choose a site that is shaded from hot afternoon sun for best results.
A constant supply of soil moisture is extremely important when growing salad crops. The strategy is to time supplemental watering so that the soil stays constantly moist but not soggy. If soil potassium and phosphorous levels are high, 2 pounds per 100 square feet of 10-10-10 fertilizer should be adequate. At least one-half of the fertilizer should be broadcast and raked in prior to planting. The decision of whether to apply a sidedressing will have to be based on the appearance of the crop and the rate at which it is growing as the planting is picked.
Begin to harvest when the plants are two-inches tall (3-5 weeks depending on the season and the temperature of air and soil) and harvest all leaves before they get much bigger than a couple of inches. The cut-and-come-again nature of mesclun is one of its best qualities. During warm weather when days are long, lettuce and other leafy salad plants tend to develop seed stalks, the leaves get progressively bitter & tough.
I suppose you could call boiled collards, turnip and mustard greens "Carolina Mesclun".
http://www.recipehound.com/Recipes/1065.html
Mesclun |
| INGREDIENTS: | ||
| LEAVES: chicory (curly endive) | lamb's lettuce (mache) | radicchio |
| rocket plant | romaine lettuce | boston lettuce |
| mustard greens | escarole | watercress |
| endive | HERBS: lovage | basil |
| chives | chervil | tarragon |
| marjoram | edible marigold petals | nasturtium buds and flowers |
http://www.cheftalk.com/HTML/Education/past_articles/lettuce.html
Gourmet Lettuce -- Making Salads Special By: Christopher Koetke & Tom Corneille
------------------------------------------
It's summer, it's hot, and it's salad season. Besides watermelon and corn, salad is the perfect summer food. They're light, crisp and refreshing-- especially when paired with a tart dressing. They're fast and don't heat up a hot kitchen. And they're versatile with as many salads as the imagination can invent.
At the core of most summer salads is lettuce. Lettuce, plain lettuce, was viewed for years as a tasteless part of a salad that existed to be covered up with a thick, sticky dressing. But what a metamorphosis lettuce has seen in the last 10-15 years. Interesting new lettuces, each with their own personality and previously only available to the restaurant chef, have started replacing the ubiquitous iceberg lettuce in supermarkets. The assortment of gourmet lettuces available to the consumer gets bigger all the time.
To help us navigate the sea of these chic lettuces, ChefTalk turned to an expert. For decades, chefs have been relying on the George J. Corneille and Sons company to supply them with the best specialty produce. The company was founded in 1925 and is the oldest continual business at Chicago's famed South Water Market (a distribution hub for produce). Today, Tom Corneille, the grandson of the founder, manages the shop and has the same passion for quality produce that the generations before him have had. ChefTalk asked him to give his professional insights on some of the different gourmet lettuces. Here's what he had to say:
Mesclun: Originating in the south of France and northern Italy, mesclun is a mix of different lettuces that grow together in one geographic location. Traditionally, the character of the mesclun depended on what lettuces ( and sometimes herbs) were indigenous to a particular region. Sometimes the mesclun was spicy, other times mild. In these countries, the mesclun is cut and consumed the same day. By contrast, in the U.S., we combine a wider variety of lettuces from different locations and customize our mesclun mixes. This can make some excellent mescluns with a wide range of flavors. The lettuce is often picked several days before being used.
Frisee: A great little lettuce that is part of the chicory family. It is lacy and pleasantly bitter. As the lettuce grows, each head is tied up so that the sun does not penetrate the center of the lettuce as it finishes growing. This process "blanches" the frisee since the plant needs the sun to develop its normal green leaves. The delicate white leaves are considered a delicacy and are the least bitter.
Radicchio A native of Italy, there are 3 types of radicchio seen in the United States. The most common is the round head that looks somewhat like a small red cabbage. It has a fairly assertive bitterness. The red elongated radicchio, known as Trevisso radicchio, originates in the northern part of Italy near Trevisso and is a milder than its round cousin. The third variety of radicchio, the castel frano, is rarely seen in America. It has elongated leaves, is white with light purple veins, and is mild.
Arugala: Another Italian native, arugala is considered by some an herb since its flavor is assertive, not unlike horseradish. Tom counsels that it should be consumed when the growing weather is cool as this produces a mild arugala. When the weather warms up, the arugala becomes increasingly hot and peppery, and has more insect problems. Tom also recommends searching out a wild variety of arugala, the sylvetta, which has the flavor of roasted peanuts. Add small amounts of arugala to a salad for added zing!
Dandelion: Yes, that pesky weed also is a great salad green. It is commonly used throughout all of the Mediterranean. Beware of large leaves. These are not for salads, but rather for dishes involving long braising. Long cooking is necessary to remove the large leaves' bitterness and to tenderize them. By contrast, the tiny leaves are perfect for salad. They are refreshingly bitter and go well with a tart vinaigrette. Tom cautions that you should not harvest dandelions from lawns as often lawns are treated with dangerous chemicals.
Mache: This is one of Tom's favorite greens. It is also called "lamb's lettuce" because the sheep liked to graze on it in Europe, or "corn salad" because it grows well in the shade between rows of corn. It is a delicate and sophisticated lettuce with small, tender, green round leaves. It is grown 3 different ways-- in French greenhouses (which Tom thinks is "extra good"), hydroponically (Tom thinks they lose some flavor since it is grown in water), and outdoors which produces less delicate leaves.
Watercress: These dark green leaves have been known for centuries for their peppery bite that is great for salads, soups and sauces. Traditionally, it was found in the wild along the banks of brooks or streams-- thus the name. The watercress grown outdoors has a thicker stem and an assertive peppery bite. Conversely, watercress grown in hothouses are more tender and delicately flavored. Tom tells ChefTalk that his dad always told him that the best watercress came from Louisiana.
Belgium Endive: Known as Witloof in Belgium, this special lettuce is the king of the chicory family and has a very long history. It is shielded from the light as it grows, thus producing a solid, white, torpedo-shaped lettuce. It is mildly bitter and when cooked and served hot (typically braised or saut?ed), it becomes somewhat sweet.
Baby Lettuces: Today, there is a large market for tiny miniature lettuces. Tom highlighted several of the many varieties:
Red and Green Oak Leaf: This French native likes cool weather. As a baby lettuce it has a short shelf life. In France, they pick it a bit larger than we do in America, and Tom thinks this is preferable since it gives the lettuce a better flavor and texture.
Lolo Rosso: Originally from Italy, this lettuce has a festive appearance with its frilly edges and deep red colors. As with oak leaf, in Italy it is harvested when larger than is found in the U.S. which produces a better flavor and more crunchy texture.
Baby Romaine: Known as Cos in Europe, Tom feels that the European varieties produce a softer and more tightly wound head of lettuce. The American varieties tend to be more fibrous and a bit tougher
http://web.utk.edu/~taescomm/tas/186comm3.html
Tennessee Agri Science Issue 187, Spring/Summer 1998
Lettuce
Although hailed by some as the farming of the future, hydroponic plant production has not become widely adapted due to the expense and extensive expertise required to implement it. Still some of the technology has been incorporated into various agronomic operations ? primarily in producing tobacco transplants. Recently, float bed technology has been transferred to production of other transplanted crops, most notably vegetables. Production of transplants can require from 4 to 7 weeks; therefore, it would seem possible to grow a short-season crop (one requiring less than 50 days to maturity) using float bed technology. Lettuce and other leafy green vegetables are feasible short season crops, but do they meet the other requirements of a successful crop? Does float bed lettuce have the potential to offer consumers a preferred commodity while at the same time meeting the farmers? need to produce an economical crop? Potential
Growing lettuce and other leafy green vegetables using float bed technology appears to be feasible for growers who are familiar with the system and have the needed facilities. Many Tennessee tobacco growers meet these criteria. Production of these vegetable crops appears to offer a supplemental income during the times of year that tobacco growers traditionally have no income, as well as allowing them to utilize facilities that often sit empty several months of the year. The utilization of these facilities may not provide a major source of revenue, but should help defray fixed costs. Growers in the Southeast, especially in Tennessee, are in a great geographical location to provide lettuce and other leafy greens to a major portion of the eastern United States at a price competitive with California producers. Changes in population composition, including migration within the U.S. and immigration into the Southern U.S., appear to have increased the potential for sales of leafy green products. Preference
The market preference for different type of leafy greens crops appears to be variable. Most people who were raised in the South are familiar with and like the more flavorful leaf lettuces; however, people from the Northern U.S. are more familiar with ?Bibb? lettuces and are generally willing to pay a premium price for high quality. Their general migration to the South has changed the demographics of the region such that the present population is not as familiar with and is less likely to purchase leaf lettuce. In addition, the ethnic populations in many areas of the Southeast are increasing in numbers, and many of these people prefer the stronger, more flavorful vegetables. They are more likely to use leaf lettuce and more ?specialty? oriented greens, such as braising or mesclun mixes.
In keeping with changes in consumer expectations, float bed technology appears to be a feasible method of providing fresh, high-quality leafy greens to regional consumers at a reasonable price. At present it appears that retailers and consumers in the Southeastern U.S., use little leaf lettuce; however, Bibb lettuce enjoys a relatively strong and constant demand. Preferable characteristics for Bibb lettuce include a relatively large, firm ?head? that is dark green in color. Two cultivars that appear promising for meeting these market requirements include Buttercrunch and Dark Green Boston. The demand for specialty greens, including braising and mesclun mixes, as well as some oriental greens (like Tatsoi) is on the rise. Preferable characteristics of these mixes include a high leaf-to-stem ratio and dark green and red leaf color. To accommodate such preferences, a grower will likely have to stay with mixes of similar types (all ?greens? or all lettuce) or grow the individual ingredients separately and mix after harvesting.
Production Lettuce
In several trials conducted over four years, Bibb and leaf lettuces have grown well using float bed technology. Buttercrunch has been one of the most preferred Bibb cultivars. Cultivars of leaf lettuce that have consistently yielded well are Oakleaf, a green-leafed cultivar, and Red Sails, a red-leafed cultivar.
Uniform germination and maturity are essential for commercial production of float bed lettuce. Therefore, it is suggested that the lettuce seed be ?primed? to insure uniform germination. Such a technique is to moisten the seed and place in the refrigerator for 48 or more hours, then place the seed in a heated area at 80?F until germination.
A marketing concern of float bed lettuce is wilting after harvest. Harvesting a crop that has an abundance of water by separating the leaves from the root can lead to rapid wilting. Therefore, if lettuce can be harvested leaving a majority of the roots attached, wilting could be delayed for a significant period of time. Growing lettuce in holes in Styrofoam insulation appears to forestall wilting. The holes allow for easy harvest of the produce, roots and all. Braising and Mesclun Mixes
Braising and Mesclun mixes consist of a mixture of greens and generally reach maturity very rapidly (21 to 28 days). These mixes can also be harvested repeatedly approximately every 14 days after the initial harvest. Braising mixes are generally comprised of all ?greens? species (broccoli, kale, mustard, and oriental greens) and are generally used in stir fry. Mesclun mixes usually contain species of both greens and lettuce, and may be eaten fresh or used in stir fry. These mixes require temperatures and fertilization similar to lettuce. However, since the crop needs to be seeded much thicker than Bibb or leaf lettuce, a growing medium must be used.
Some information suggests that these mixes can be harvested with scissors; however, scissors appear to crush the stems during harvest, preventing regrowth of the crop. We suggest that growers use a sharp knife to harvest the crop. Other Leafy Green Crops
If Bibb and leaf lettuces and mixtures of greens can be produced using float bed technology, it would seem likely that other leafy green crops could also be produced. Crops could include head lettuce, radicchio, kale, and mustard. Conclusions
A grower will not likely want to build a new greenhouse just for the purpose of producing leafy greens crops using float bed technology. However, for growers who already have the needed facilities or are considering building a greenhouse to be used for only a portion of the year, this production system appears to have potential for supplementing income.
? R. Allen Straw, David L. Coffey, Vernon Reich, and Charles A. Mullins
http://starbulletin.com/97/03/18/features/evergreen.html
Grow your own arugula, and other lettuces, and save the $16 a pound the packaged mixes sell for.
Toss lettuces in your garden
MESCLUN lettuce is the plaid paint of the gardening world. There is no such thing, except when you see it in the supermarket for $16 a pound. Mesclun is the combination of designer greens used in expensive restaurant salads and at home by gourmet cooks, and is actually no more than a mix of leafy greens.
Long-time vegetable gardeners almost always recommend growing expensive produce like Chinese peas, and not wasting time on zucchini which is cheaper in the market than you can raise it at home. So mesclun is a good candidate for your back yard or for pots on your lanai.
Mesclun originated in the south of France, and the name comes from the Nicois word "mesclumo," meaning a mixture. The French mix traditionally calls for chervil, arugula, loose-leaf lettuce and endive, but locally the preference is for a combination of mizuna, arugula, Manoa lettuce and coarse greens - oakleaf lettuce, mustard greens, endive or young spinach leaves.
These are all grown from seeds, and may be bought separately or from mixed blends called by such names as spring salad, Nicoise, stir-fry greens or Provencal mix. Occasionally, one of the boutique nursery catalogs will label their mix as mesclun, but the seeds generally go under more generic names....
http://www.allsands.com/Food/mesclunsalads_snd_gn.htm
Culinary trends: mesclun
"Designer greens" are currently a grocery store rage, replacing lettuce as the ingredient of choice in American salad bowls. Mesclun is the term that refers to mixtures of tender young greens that can include chervil, arugula, escarole, endive, watercress, and chicory, among others. It originated in the Provence region of France and is a recent import to the States.
Mescluns fall into two broad classes: mild and piquant. The milder blends may use a fair amount of lettuce, mixing together several different varieties, while the piquant blends include peppery cresses and tangy mustard greens. It is most popularly sold pre-mixed and bagged in the produce department of large grocery stores, sometimes labelled as ?European? field greens.
Although ingredients in mesclun are varied, they are all noted for their tasty combinations of colors, flavors, and textures. An entire rainbow of greens is represented, from light green to deep emerald and even bronzy reds and pinks. Some types of greens have a frilly, lacy leaf, while others are chunky and solid, or crackling with sharp, serrated edges. When used for a salad, mescluns do not usually need other ingredients (carrots, tomatoes, etc.) as they are colorful and flavorful enough on their own. It is possible for each mouthful of mesclun to have a different taste. Textures will range from tender to slightly crunchy.
Mescluns are best served with simple dressings, such as oil and vinegar or a light vinaigrette. From a culinary standpoint, strong flavors such as Bleu cheese, garlic, or anchovy paste are best avoided, as they will overpower the fresh flavors of the greens. The nutritional value of mesclun greens is considerable. Lettuces and chicory greens are loaded with vitamins A and C, as well as potassium. Various other types of greens contain appreciable amounts of calcium and phosphorous.
Bagged mixtures of greens are the simplest way to purchase mesclun. If you shop at a farmer?s market or a grocery with an extensive selection of produce, you may be able to mix your own greens. Buy anything that looks interesting and experiment with it. Specific greens to look for include escarole, chicory, cresses, endive, mustards, arugula, purslane, dandelion greens, red lettuces, and radicchio. Fresh, leafy herbs like parsley and fennel are also good candidates.
The best way to customize mesclun to your own palate is to grow your own. Meslun is a simple crop that does not require a green thumb. Comb garden centers and seed catalogs for seed mixtures that include a variety of greens in one packet, or buy individual packets of your favorite greens (or the ones you?d like to try that are otherwise unavailable). Greens are easily grown in the ground and even in containers, as they are very shallow rooted. Because they will be harvested when young, seeds can be sown quite thickly and do not need to be thinned. Here are a few tips for growing mesclun:
- Before sowing seeds, loosen the soil to a depth of at least four inches and consider adding an organic fertilizer like compost.
- Plant in cool weather; mesclun is a spring and fall crop. According to the National Garden Bureau, seeds will germinate at temperatures as low as 45 degrees and the greens grow best at temperatures from 55 to 70 degrees.
- Irrigate well. Greens that lack sufficient water may be tough and bitter.
- Sow seeds at two week intervals to provide for a continued harvest.
- Begin harvesting the baby greens in one to five weeks, depending on the temperature and condition of the soil. Two to three weeks is average. Greens should be two to six inches high at harvest time.
- To harvest: use scissors to cut the leaves just above the growing crowns. The National Garden Bureau reports that leaving the roots indisturbed in this way will allow the plants to regrow quickly.
- During hot weather, water often, provide afternoon shade, and harvest very early.
Created November 19, 2001, at the Tucson Public Library, Arizona, USA
Author/Compiler LionKuntz@email.com