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Fresh from the farm, this Austrian sugarloaf salad from Michi Bauer is grown in Rust im Tullnerfeld. Related to chicory, it gets its name from its distinctive shape rather than sweetness, offering a pleasant, slightly bitter flavor. Soaking cut leaves in salted water for 10 minutes softens bitterness, and it is best kept in your refrigerator's vegetable drawer.
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Description
Sugarloaf lettuce is related to chicory. It owes its name not to its taste, but to its growth form, which resembles a sugarloaf.If you want, you can soak it in lightly salted water for about 10 minutes after cutting to wash out its bitter substances; however, some valuable ingredients are also lost in the process. If you eat it more often, you will get used to the slightly bitter taste and find it pleasant.
CULTIVATION
Rust im Tullnerfeld is just a few kilometres from the Danube. A small town, but an oasis for vegetable cultivation. Vegetables have been grown here for many generations.
This is also the case on the farm of Michael Bauer.
The wind blows over the leaves of the cabbage vegetables, a speciality of the farm, but many other types of vegetables also thrive on the fertile and deep soils. Pumpkins in all colours, courgettes in green and yellow, various turnips, leeks and runner beans..... and every imaginable type of cabbage vegetable.
The farm is managed as a "mixed farm". Arable farming, livestock farming and vegetable growing complement each other positively.
A natural cycle is created and forms the basis for near-natural agriculture.
We live with and from nature, every day.
Preparation
If you want, you can soak it in lightly salted water for about 10 minutes after cutting to wash out its bitter substances; however, some valuable ingredients are also lost in the process. If you eat it more often, you will get used to the slightly bitter taste and find it pleasant.
Storage recommendation
Lettuce should always be stored in the refrigerator, ideally at 5° C and high humidity. The vegetable compartment is best suited for this.