From Fedco: “Forellenschluss Lettuce (56 days) Also known as Freckles or Trout Back. . . . an absolutely gorgeous romaine with the delicate taste and texture of a butterhead. . . . Deep green leaves flecked with wine-red splotches” (Photo by Cadence Purdy)
About Kathy Purdy
Kathy Purdy discovered the joys of writing in fourth grade, when she started corresponding with a former classmate. She's been writing letters ever since, first on looseleaf, then electronically, and now as weblog entries. That makes you, the blog reader, her pen pal. Her first independent (though frustrating) attempts at gardening were made in high school, though the gardening bug didn't bite hard until her mid-thirties, when she found herself mistress of a rural home on 15 acres. • USDA Hardiness Zone:4 • AHS Heat Zone: 3 • Location: rural; Southern Tier of NY • Geographic type: foothills of Appalachian Mountains • Soil Type: acid clay • Experience level: intermediate • Particular interests: colchicums, narcissus, cottage gardening, NY native plants, gardening with/for children
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My little forellenschluss seedling did not make it through our fall after all. We had a week of warm weather shortly after I planted it, followed by some cool days again. After that quick change in temperature, it started to bolt. I’m looking forward to at least getting some seeds from it and planting them in the spring.
Correction on the description on this page. This lettuce variety is not a romaine or cos lettuce. It is a bibb or butterhead variety.
I live in Texas, too. I’ve just planted a seedling forellenschluss plant that I bought from our local Master Gardeners. I hope it gets as big and beautiful as the one in your photo. I’m planning to cut off some of the outer leaves as it grows, so we can use it in salads over a longer period of time. Hopefully, since I’m planting in a winter garden, it won’t have to face any extremely high temperatures. I think we’ll have plenty of mild days for it to grow for a couple months.
I live in Texas. I planted 5 forellenschluss plants because they looked so beautiful, even though “they” told me they needed a cooler climate. However, right now they are doing beautifully. I use them in a fresh salad…love their strong flavor. But I’m curious about they white milk that drips when I cut the leaves from the base. What is it? Also, since the leaves are thick, can I cook/braise them like swiss chard?
Up here in the north where it’s cooler, we consider the thick leaves and milky sap to be indications that the lettuce is under heat stress. What you call strong flavor, we would probably call bitter. You can certainly cook it like Swiss chard. Try sauteing some garlic in olive oil, add the chopped, washed greens and some chicken broth. I like to cook escarole that way.
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