Salinas is the romaine heart of the matter

04/27/2011 01:42:00 PM
Mike Hornick

“There’s more green to it but it still has the crunch of iceberg. We don’t just take a big head of lettuce and ball it down to the center. We try to harvest it before it gets to the dense part. There’s open space. Chefs love it because there’s a lot they can do with it.”


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