P ' Raw lettuce improves digestion r .' ' and adds flavor to the diet Spring Greens For Summer Salads

Hv Florencp Heal Spring is green — thus the great variety of greens available at this time of year • • * Endive and cscarole are sometimes confused, according to Marv Anne GUendcr, of the New Jersey Dept of Agriculture.,Curly endive grows in a bunchy head with narrow ragged edge leaves which curl at the ends. The center of the head is a yellowish white and has a milder taste than, the outer leaves which sometimes lend do be bitter There is another variety of endive with broad leaves that doesn't curl at the tips It is this type which is almost universally marketed as cscarole. ♦ * • ( HICKORY IS A rather tightly folded plant that grows upright in a thin enlongated stalk, rather than flal or bushy like endive or cscarole. This green is usually

bleached a decided white while growing and is known far more commonly as french endive. Another f8rm of chickory is grown for its large roots, which are dried and used as a supplement for coffee. * • * When purchasing greens, look for freshness, crispness, tenderness, and a good'green color of outer leaves, avoiding heads with brownish or yellowish discoloration. • • • THERE ARE FIVE general types of lettuce: Iceberg, Boston Bibb, Romaine, Lea(- and Stem.. These comprise the major types Of greens used in salads today. Throughout the United States, .lettuce consumption has increased with Iceberg leading the field. Lettuce grows throughout New Jersey on farms, gardens, and even in windowboxes. The early crop is harvested the beginning of

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June and continues up through the beginning of August. Lettuce is a cool weather crop. It is seeded again in late summer and grown and harvested September through November. ICEBERG LETTUCE is the most delicate, and Boston bibb is slightly more resilient to the hot weather. t... THE LOOSE pUTER leaves are the most nutritious, as the nurtients are concentrated in the dark outer leaves; When selecting lettuce look for heads that are firm but not hard, free from burned or rusty-looking tips, and have a general fresh appearance. Crisp head lettuce should be cored before washing. Other types should be separated and washed. Drairt and dry as much as possible and store in a plastic bag or in the crisper drawer of the refrigerator. LETTUCE OF ALL kinds contribute useful amounts of Vitimin A. 4nd Vitamin C, iron and calcium. Haw lettuce improves digestion and adds flavor to the diet. * ,

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salad dressings. The one you choose depends on the salad and your individual taste. Those of German ancestry are fond of what is most commonly referred to as wilted lettuce. A form of hot salad dressing, usually bacon flavored, is poured over the washed and drained salad greens. Those of French descent often prefer a type of blue cheese dressing while those of Italian extraction many times opt for a dressing of oil,

vinegar and herbs.

THE CUCUMBER SUPPLY is gerferally good in New Jersey throughout the growing season, May through August. A good guide in buying cucumbers is to remember that those which are firm, fresh, and with good green color are best. The shade of color is impA-tant, as the older ones tend to be of rather dull green and sometimes yellow. An unpared cucumber contains heavy amounts of iron and Vitamin A. A preference for many here in South Jersey is to serve the cucumbers as a side dish at a meal. A common wav follows:

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