Lettuce – Canasta


Lettuce – Canasta

Canasta is known as a Batavian type semi-heading lettuce that forms a very attractive crisp-head with ruffled leaf edges.  Leaves have a reddish bronze colored edging.  It is sweet and crisp tasting and holds well into summer heat.

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When to Plant in Spring:

  • Earliest Planting Date: 4 weeks before Average Last Frost
  • Latest Planting Date: Average Last Frost
  • Length of Planting Window: 4 weeks

When to Plant in Fall:

  • Earliest Planting Date: 11 weeks before Average First Frost
  • Latest Planting Date: 8 weeks before Average First Frost
  • Length of Planting Window: 3 weeks
  • To find your Average First or Last Frost, click here and type in your zip code.

Planting: Sow seeds 1/4 inch deep.

Ground Plot Planting: Plant in rows spaced 18” apart. Thin plants to stand at least 6” apart in the row. Packet will cover 160’ row.

Raised Bed Planting: Thin plants to stand at least 10 to 12” apart. Packet will cover 220 to 315 sq. ft.

Care: Lettuce needs a constant but moderate supply of water. Water deeply at least once per week. This is especially true in times of drought or little rainfall.

Harvesting: pick leaves as you need them to eat, leaving 5-6 leaves on the plant. You can also cut the full head.

Special instructions: plant lettuce near taller plants such as brussel sprouts, eggplants, and peppers. The taller plants help shade the lettuce in the hotter months and the lettuce in turn will help keep the soil moist and cool and shade out the weeds for the taller plants.

Germination Days: 5-8

Days to Maturity: 50 – 60

Preference: plenty of water, partial sun, well-draining soil

• Lettuce is one of the oldest food plants on record and is believed to have originated in India and Southeast Asia.

• Canasta lettuce makes a delicious addition to any mixed salad.

• Lettuce is rich in potassium, vitamin A, and vitamin K.

Canasta Lettuce Wraps with Tofu
2 teaspoons canola oil
1 package (about 12-14 oz. Size) firm tofu
2 ears corn cut off the cob (or 1½ cups frozen corn kernels)
¼ teaspoon chili powder (more to taste)
¼ cup soy sauce
1-2 heads Canasta lettuce, washed and dried
1 avocado, diced
½ bunch cilantro, chopped
1 teaspoon balsamic vinegar (optional)

Directions: Heat oil in a nonstick skillet over medium-high heat. Throw in the tofu, then break it up into very small pieces with a spoon. Cook tofu for several minutes, until much of the liquid cooks off and tofu starts to turn golden. Add the corn to the tofu. Cook for a few minutes (corn can remain crunchy.) Add chili powder and soy sauce, cook until most of the liquid has been absorbed. Turn off heat and stir in cilantro and balsamic if using. Pile mixture onto lettuce, add avocado, wrap and eat.



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