Lettuce
Conventional lettuce production consists mainly of leaf lettuce, while organic production includes leaf and head lettuce. Texas lettuce production is ideal for local sales, including farm-to-market and pick-your-own. Texas lettuce is the perfect choice for professional chefs who want to hand-pick products.

Nutrition: Lettuce, except iceberg, contains moderate amounts of vitamin C, calcium, iron and copper. Dietary fiber is found in the spine and ribs while the vitamins and minerals are stored in the leaves.

The most important nutrient found in lettuce is vitamin A in the form of beta carotene. In lettuce, the yellow-orange pigment is hidden by green chlorophyll pigments. The darker the green, the more beta carotene.

General Produce Safety Guidelines:

• All fresh produce that is peeled or cut should be refrigerated within two hours. Leftover cut produce should be discarded if left at room temperature for more than two hours.
• Hands should be washed with hot soapy water before and after handling fresh produce.
• Wash all fruits and vegetables with cool tap water immediately before eating. Do not use soap or detergents. Scrub firm produce, such as melons and cucumbers, with a clean produce brush. Cut away bruised or damaged areas before eating.
• Wash surfaces often. Cutting boards, dishes, utensils and counter tops should be washed with hot soapy water and sanitized after coming in contact with fresh produce. Always use clean cutting boards and utensils when handling fresh produce.