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	When growing lettuce, seed selection is imperative. It is always best to consult a local gardener to find the best type of lettuce to grow within your local area. Growing lettuce from seed is best begun after the last chance of frost (April in the UK). Choose an area in the garden where the soil is high in organic matter and has a ph of around 7. The seeds should be sown approximately 12 inches apart and covered with a thin layer of soil. Keep the patch devoid of weeds and make sure you water the growing lettuce well. When the plants emerge weed out the weakest ones that are growing closer than 7 inches to a more healthy plant. This avoids over crowding and allows the stronger lettuces to flourish. Keep the growing lettuce well watered over the summer period but try to avoid over watering them as this will cause disease to strike the crop. The growing lettuce will be ready for harvesting when the heart of the lettuce is firm. Depending on the variety of lettuce you are growing and the time of year you are growing them in, lettuce can be harvested by cutting the leaves off at ground level. By leaving the roots intact you stand a good chance of the lettuce growing more leaves for another harvest. This is just an overview of growing lettuce. Each variety has its own likes and dislikes. Lettuce recipes Lettuce Sauce Serve 4 This is a clever sauce with which to mystify your guests. It is extremely reliable and is happy to be kept waiting (although the colour will go a bit mossy if you leave it too long). Lettuce has a pleasing peppery taste, and goes well with salmon, white fish and chicken. Any leftover makes a real feast with pasta - as the delicate flavour is boosted with plenty of parmesan. ½ pint thick double cream 1 shallot 1 clove of garlic 2 bay leaves ½ nice green floppy leaf lettuce Handful of chives Plenty of seasoning (salt, pepper & sugar) Pour the cream into a small saucepan with the skinned and halved shallot, the skinned and halved garlic and the bay leaves. Bring to the boil and simmer until reduced by half - this can take anything from 10-30 minutes depending on the size of your pan (larger reduces quicker) and the ferocity of heat. Strain into a food processor, add the washed and well dried lettuce leaves and liquidise until smooth. If the sauce is too thick, slacken it with a little dry sherry. Season to taste with salt - it does need plenty of salt - pepper and a pinch of sugar. Reheat gently without boiling (which will depress the colour), snip in some chives and serve. Lettuce Vichyssoise Serves 8 The idea for this recipe came from a very old hand written cookery book found at Petworth House in Sussex. If you love old kitchens then a visit to Petworth is a must, as the house is so full of atmosphere. Serve this dish hot or cold. 1 onion 1 leek 2 medium size potatoes 1 clove of garlic 1oz (25g) butter 1 pint (450ml) stock ½pint (225ml) milk 2-3 fresh home grown lettuces A little nutmeg Snipped chives Double cream to finish Chop the onion, clean and slice leek, peel and chop the potatoes and skin and crush (or chop) the garlic. Melt the butter in a large lidded casserole and stir in the four chopped vegetables. Add the stock and seasoning and simmer for 20 minutes, covered, until the potatoes are tender. Add the lettuces, which you have washed and sliced finely. Cook, with the lid on, for just five minutes, until the stock comes back to the boil and the lettuces are semi-wilted. Liquidise, and return to the pan with the milk. Check seasoning and serve, or allow to cool and chill. In either case, serve with a sprinkling of nutmeg, snipped chives and a swirl of cream. Mushrooms a la Perouse Serves 2-3 This is a rather unusual supper which makes short work of a huge pile of mushrooms and an entire lettuce, so catch it while mushrooms are cheap and you've lettuces to use up in the garden. If you are a vegetarian, leave out the ham and use vegetarian cheese. 1lb (450g) mushrooms 1oz (25g) butter Squeeze of lemon juice 4oz (100g) sliced ham 1 lettuce 4oz (100g) gruyere or chedder FOR THE WHITE SAUCE 1oz (25g) butter 1oz (25g) plain flour ½pint (300ml) milk Preheat the oven to 200°C/fan oven 190°C/gas mark 6. Wash and slice the mushrooms. Heat the first ounce of butter and fry the mushrooms over a strong heat for about 10-15 minutes, add lemon juice after a couple of minutes. Keep them moving and get them good and brown - there should eb no liquid by the time you have finished. Set aside. Slice the ham and lettuce (washed and well dried) into strips. Grate cheese. Make white sauce with remaining three ingredients. Add cheese and season. In a shallow dish, layer lettuce, ham and mushrooms, then pour over the cheese sauce. Bake for 15-20 minutes.

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