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At Agroponic, we are focused on delivering the best quality crops to the market.
Batavia lettuce is a summer crisp variety that will germinate in warm temperatures and is slow to bolt. There are both open and close headed varieties in colors of green, burgundy, red, magenta, and mixed hues. All kinds of Batavia lettuce are open pollinated and good options for a late season garden.
Nutritional Value: Batavia lettuce is rich in vitamins A, B-6, C and D as well as calcium, magnesium and iron. Batavia is also very low in calories and sodium.
Oak leaf lettuce is a type of butter lettuce with distinctly lobed leaves. Oak leaf makes elegant mixed salads and remains tasty even in drought and heat. The oakleaf variety does not grow to form a typical lettuce head like in the Iceberg variety, but rather the leaves are attached to the stem.
Nutritional Value: Oak leaves are rich in minerals and vitamins A, vitamin B, vitamin C, D and E
The baby romaine lettuce or little gem lettuce is native to France and is a cross between romaine lettuce and butter lettuce. These sweet and crunchy miniature lettuce heads are full that make great little pockets to capture the dressing. Little Gems can be eaten whole, sliced, fresh, grilled or even pan-fried.
Nutritional Value: Sucrine is rich in vitamins A, C and K. Sucrins are also good sources of calcium, potassium, iron and dietary fiber. Little Gem is a lettuce that is very low in calories.
Butterhead type lettuces are known for their “buttery” taste and velvety texture, as well as their loose little heads. These plants are a great choice for salads, sandwiches, and lettuce wraps because of their large, flexible leaves. Compared to most other types of lettuce, butterheads are slightly more heat tolerant.
Nutritional Value: Butter lettuce is an excellent source of several essential nutrients, including vitamins A, C and K, calcium and iron. It also contains a significant amount of folate, which makes it ideal for pregnant women.
Microgreens are vegetable greens (not to be confused with sprouts or shoots) harvested just after the cotyledon leaves have developed with one set of true leaves. They are used as a nutrition supplement, a visual enhancement, and a flavor and texture enhancement. Microgreens are used to add sweetness and spiciness to foods. Microgreens are smaller than “baby greens” because they are harvested very soon after sprouting, rather than after the plant has matured to produce multiple leaves.
Lettuce tastes best when it's crisp, chilled, and fresh. Our hydroponically grown lettuces are sold with the roots attached and packed with nutrients, so they stay fresher and crispier longer after harvest. We recommend keeping lettuce watered by placing it in a glass or bowl in the refrigerator, with water covering the roots.
1. Slice the chicken breasts, place them in a dish and pour the juice of 1/2 lemon over it, marinate for at least 4 hours in the fridge.
2. Cut 2 rusks into crumbs, add a little spice to the crushed rusks, salt and pepper. In a non-stick pan, add a knob of butter. Bread each marinated chicken breast in the spiced breadcrumbs and put them in the hot pan. Cook, about 3 to 4 minutes, until the chicken aiguillettes are cooked.
3. Arrange the plates individually or put all the ingredients in a bowl.
4. Mix the salad, the crackers broken into pieces, the croutons, the minced shallot, the parmesan shavings and the minced chicken. In a bowl, prepare the vinaigrette with the crème fraîche, mustard, lemon juice, a little Parmesan and a little balsamic vinegar (optional). Season with salt and pepper. Serve this Caesar salad as a starter or as a single dish.
1. Combine, stirring, tomato sauce, honey mustard, barbecue seasoning, brown sugar, onion powder and Worcestershire sauce in a small bowl. To book.
2. Heat a fluted bottom grill pan over medium-high heat. Sprinkle the chicken with salt and black pepper. Place the chicken in the pan and cook, turning once, until almost cooked through, about 6 minutes. Brush chicken with tomato sauce mixture and cook, turning and brushing with sauce, until fully cooked, about 2 minutes more. Transfer the chicken to a cutting board and cut into slices.
3. Meanwhile, divide lettuce evenly among 4 plates. Top evenly with tomatoes, peppers, black beans and corn. Place 1 chicken breast on each salad, drizzle evenly with dressing and sprinkle evenly with goat cheese and green onions.
1. Break the pita bread into bite-sized pieces. Heat 3 tablespoons of olive oil in a large skillet until it sparkles and add the pita bread. Fry briefly until golden brown, stirring frequently. Using a pair of tongs, transfer the fried pita chips to a paper towel-lined plate to drain. Season with salt, pepper and sumac.
2. In a large mixing bowl, combine chopped lettuce, cucumber, tomatoes, green onions with sliced radishes and parsley.
3. To prepare the dressing, in a small bowl, whisk together lemon or lime juice, olive oil, pomegranate molasses (if using), salt, pepper and spices.
4. To prepare the dressing, in a small bowl, whisk together lemon or lime juice, olive oil, pomegranate molasses (if using), salt, pepper and spices. Pour while stirring lightly. Finally, add the pita chips, and more sumac if you like, and mix again. Transfer to small bowls or serving plates. Enjoy!
1. In a small skillet over medium heat, roast the pecans for 5 minutes, stirring often to prevent scorching. Remove from the pan and set aside.
2. Cut the green onions into rings and grate the cheese.
3. Combine all dressing ingredients in an airtight container and shake well.
4. Add all the prepared ingredients to the baby spinach and dress the salad just before serving.
1. Wash the salad and the cherry tomatoes.
2. Peel and cut the cucumber and the peppers. Chop the onion then mix everything.
3. Season everything with a drizzle of olive oil, sprinkle with chopped parsley. Add the diced Salakis cheese and black olives.
1. Prepare the vinaigrette by mixing all the ingredients.
2. Arrange the arugula leaves in a salad bowl and toss them with the vinaigrette. Cut the tomatoes in half and put them on the salad, along with the sundried tomatoes, the pieces of ricotta, the parmesan shavings and the basil leaves. Salt and serve.