8 Reasons to Eat Our Living Greens

July 21, 2016 | post a comment


Eight reasons to eat our Living Greens. Hollandia Produce varieties are brightly displayed.You’ve probably heard eating your greens, like our Living greens, is good for your waistband, but did you know they provide a number of health benefits? According to the USDA, “Because of their high content of antioxidants, green leafy vegetables may be one of the best cancer-preventing foods… [And] these same antioxidants have also been proven to decrease the risk of heart disease.” 

Here at Hollandia Produce, our Living greens not only provide essential vitamins and antioxidants but they’re rooted in freshness and alive with flavor. Need more convincing?

Here are eight reasons to eat our Living greens.

  1. They have ample amounts of vitamins and minerals. Watercress and Upland Cress have as much vitamin C as an orange and more calcium than milk. Romaine Lettuce has more vitamin A than a carrot, and Butter Lettuce contains significant amounts of Vitamin K.
  1. Watercress helps the body recover from exercise-related oxidative stress. A study found that subjects who consumed watercress daily before working out, experienced less DNA damage than their non-consuming watercress counterparts.
  1. They keep your stress levels down. Researcher Joe Hibbeln says in a NPR article about stress and diet , “omega-3s [can help] make your stress system more flexible.” By consuming a head of Romaine lettuce, like our Living Baby Romaine, you’ll receive 44% of your recommended daily amount of Omega-3 essential fats. 
  1. They’re a great low-carb option. Use Living Butter Lettuce in place of sandwich bread, taco shells and wraps.
  1. Cress protects your eyes and skin. In addition to its vitamin A and C power, Watercress and Upland Cress contain lutein — an antioxidant found most notably in dark green leafy vegetables that supports eye health and vision. 
  1. Our Hydroponic growing system uses less water than conventional farming. It recycles water while limiting water loss due to evaporation. Moreover, our method produces nearly four times the yield per acre while using up to 84% less water than if our lettuce were field-grown (exact figures depend upon the region, soil structure, time of year and irrigation method used).
  1. They’re versatile! Add them to a diverse array of dishes, including trendy Acai bowls, grain bowls, juices and more.
  1. They’re the freshest greens you can buy. Living Baby Romaine, Butter Lettuce, Watercress and Upland Cress are sold with their roots attached to preserve maximum freshness.

Labels: Eat Leafy Greens for Nutrition

Live Gourmet’s Greek Shrimp and Watermelon Stack Salad

July 13, 2016 | post a comment


Looking to share a new recipe at your next summer gathering? Look no further than our Greek Shrimp and Watermelon Stack salad. It comes at the perfect time — National Watermelon Month.

Did you know? Watermelon didn’t always have its reddish hue. According to National Geographic that “due to selective breeding, the watermelon’s flesh slowly changed color. The gene for the color red is paired with the gene that determines the sugar content… As watermelons were bred to become even sweeter, their interior gradually changed color.”

Our inventive dish pairs the delicious, refreshing fruit (once compared to “what the angels eat” by Mark Twain) with our Live Gourmet Living 3-in-1 Lettuce. This variety includes three distinct lettuces, Lollo Rossa, Lollo Bionda, and Red Oak Leaf, which are grown together and harvested with their roots intact to provide you with the freshest mixed green salad you can buy.

Bright and delightfully fresh, Greek Shrimp and Watermelon Stack salad exudes summer. This month, wow your guests by preparing this unique dish!

Greek Shrimp & Watermelon Stack Salad
Yields 4
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Prep Time
30 min
Prep Time
30 min
  1. ½ seedless watermelon, peeled, sliced into 1 inch slices, then sliced in half, or cut into circles with a 3-4-inch cookie cutter
  2. 8 large shrimp, peeled and deveined
  3. 1 head Live Gourmet 3-in-1 Lettuce, torn
  4. ¼ cup feta cheese, crumbled, about 4 ounces
  5. ¼ cup seedless Kalamata olives
  6. ¼ cup pine nuts, toasted
  1. ½ cup fresh lemon juice
  2. 1 clove garlic, chopped
  3. ½ teaspoon dried oregano or 1 teaspoon fresh
  4. ½ teaspoon salt
  5. ½ teaspoon Dijon mustard
  6. ½ teaspoon freshly ground black pepper
  7. 1 cup extra virgin olive oil (good quality)
  1. Place watermelon slices on individual plates.
  2. Prepare dressing by whisking together lemon juice, garlic, oregano, Dijon mustard, salt, and pepper. Whisk in the olive oil. Divide mixture in half.
  3. Marinate the shrimp in ½ of the dressing for about 30 minutes. Sauté shrimp over medium-high heat until pink, 3 to 3 ½ minutes. Remove from pan and allow to cool.
  4. Top watermelon slices with lettuce, shrimp, feta, and olives. Drizzle with the reserved dressing and sprinkle with pine nuts.
Live Gourmet Blog http://www.livegourmet.com/wordpress/


Where to find Live Gourmet Living 3-in-1 Lettuce:

  • Albertsons
  • AWG (Oklahoma)
  • The Berry Man
  • Brooks H., and Company
  • Coosemans LA
  • Dekalb Farmers Market
  • Franzella
  • FreshPoint South Texas
  • FreshPoint Southern California
  • Growers Express
  • H.E. Butt Grocery
  • Hardie’s
  • Kroger
  • LA Specilaty
  • Lund Food Holdings
  • Magnolia
  • Mollie Stones
  • Nor-Cal Produce
  • O.K Produce
  • Raley’s
  • Robinson Fresh
  • Rocky Produce
  • Vons
  • Stater Brothers
  • United Supermarkets
  • Western Mixers

Labels: Healthy Salad Recipes

Throwback Thursday: Living Watercress Plays a Key Role in UV Safety Month

July 7, 2016 | post a comment

Watercress SunglassesLast year we wrote about the importance of UV Safety Month and this July is no different. As our patrons and their families spend increasing time outdoors this season, we feel it’s vital to revisit this informative post.

While we gather with friends and family for barbecues, travel to vacation houses and head to the beach, it’s important to protect our skin. Long-term sun exposure not only causes sunburn but it can also lead to a number of vision complications, including Photokeratitis (corneal sunburn that can result in temporary vision loss), corneas, and even skin cancer around the eyelids.

The American Academy of Ophthalmology says wearing hats, avoiding staring at the sun, checking medication side effects and driving with sunglasses are excellent ways to protect your eyes.

In addition to these precautions, including certain fruits and vegetables, like our Living Watercress, in your diet also promotes eye health. Medical News Today says that two cups of watercress contains 48% of your daily recommended intake of vitamin C and 44% of vitamin A. According to the American Optometric Association, “scientific evidence suggests vitamin C lowers the risk of developing cataracts, and when taken in combination with other essential nutrients, can slow the progression of age-related macular degeneration (AMD) and visual acuity loss.”

“Your eye also needs vitamin A to nourish other parts of your eye, including the cornea… Without enough vitamin A, your eyes cannot produce enough moisture to keep them properly lubricated,” reports the American Academy of Opthalmology.

In addition to its vitamin A and C power, watercress and upland cress contain lutein — an antioxidant found most notably in dark green leafy vegetables. Lutein has been found to support eye health and vision.  And it’s crucial to eye health because it protects against UV damage before it can damage the sensitive part of the retina that is vital to detailed sight. [Bausch + Lomb]

Incorporating our Living Watercress or Upland Cress into your summer bites is simple. Add it in your sandwich or mix a handful of it into your lunchtime salad. Begin taking care of your eyes and skin this summer by picking up Live Gourmet brand Living Upland Cress and Grower Pete’s Organic brand Living Watercress!

Labels: Healthy Living

Celebrate Fourth of July with a Red, White and Blue Salad made with our Live Gourmet Living Red Butter Lettuce

June 29, 2016 | post a comment


FullSizeRender (3)What would Fourth of July be without hot dogs grilled on the barbecue, your aunt’s famous cherry pie and creamy potato salad? Though these ubiquitous summer dishes are tasty, it doesn’t hurt to add fruits and veggies to your spread.

A red, white and blue salad made with our Living Red Butter Lettuce will be a colorful tasty addition—not to mention it will boost your vitamin and mineral intake for the day. Did you know? “Red-leaf varieties of butter lettuce [like ours] feature leaves that are similar to green-leaf varieties but have distinctive edges, swirls or speckles of red on the foliage,” says the SF Gate.

Butter Lettuces have the softest leaves among all lettuce varieties and are tender with cup shaped leaves that create a loosely formed head. They often resemble a flowering rose. Red Butter Lettuce is rich in calcium and a good source of iron, vitamins A and C.

Pick up our Live Gourmet Living Red Butter Lettuce in your local grocer’s fresh produce section and get cookin’!

Red, White and Blue Salad with Live Gourmet’s Living Red Butter Lettuce
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  1. 1 Head of Live Gourmet’s Living Red Butter Lettuce
  2. ½ cup cherries halved and pitted
  3. ½ cup raspberries
  4. 1 cup blueberries
  5. 1 apple peeled and diced
  1. 3 tablespoons apple cider vinegar
  2. 1 tablespoon grain mustard
  3. 2 teaspoons honey
  4. ¼ teaspoon sea salt
  5. pinch of Cayenne pepper
  6. ½ cup of olive oil
  1. Whisk together all of the dressing ingredients together except for the olive oil. Once the ingredients have been mixed well, slowly add the olive oil into the mixture. Whisk until smooth.
  2. Wash all of the salad ingredients and tear the Living Red Butter Lettuce into bite size pieces.
  3. Peel and dice the apple
  4. Combine all of the salad ingredients together in a bowl and drizzle the dressing on top
Live Gourmet Blog http://www.livegourmet.com/wordpress/

Labels: Butter Lettuce, Holidays by Hollandia Produce

Take A Cue on Father’s Day from Hollandia Produce CEO Pete Overgaag

June 15, 2016 | post a comment


Scrambling on how to celebrate your pops this Father’s Day? You’re in luck. Hollandia Produce CEO Pete Overgaag shared his favorite recipes featured on our Lettuce Be Fresh blog. Choose one (or all three) to prepare for your dad as a light entree or as sides if you’re expecting a lively bunch for dinner.

Each recipe features our Living Butter Lettuce or Watercress. Both are rich in vitamins and nutrients. In fact, our Live Gourmet Living Upland Cress and Grower Pete’s Brand of Living Organic Watercress are certified antioxidant superfoods. What’s a superfood you ask? It’s an extremely nutrient-dense food that, when eaten, is considered to be very beneficial for maintaining good health. Our cress products also contain as much vitamin C as an orange, more calcium than milk, and of course, high levels of magnesium, lutein, phosphorous, potassium, iron, beta-carotene, and vitamins A, B1, B6, K, and E! Our Living Butter Lettuce is no slouch either. It’s an excellent source of iron, vitamins A and C. 

What are you waiting for? Pick up our products in your grocer’s fresh produce section and get cooking this Sunday in honor of Father’s Day!

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Asian Turkey Lettuce Cups

Pete Overgaag’s Favorite Recipes Featured on the Lettuce Be Fresh Blog

  1. This Asian salad inspired by Eating Well  features peppery watercress, sugar snap peas and a warm sesame shallot vinaigrette with caramelized onions. Now that its summer, a lightly grilled white fish or salmon would make a tasty protein-rich addition to the meal.  For the recipe click here.
  2. Perfect for this time of year, our Strawberry, Goat Cheese and Toasted Hazelnut Salad exudes bright color and perfect texture. The homemade dressing, infused with garlic and honey, makes this salad even more appealing. Don’t be surprised if your guests leave impressed. For the recipe click here

  3. If your dad is one to douse his food in Sriracha or hot sauce then these Asian Turkey Lettuce Cups are for him. But don’t worry you won’t alienate your less adventurous guests. Our mild, velvety-textured Living Butter Lettuce balances the heat, resulting in an ideal summery dish. For the recipe click here.

Labels: Uncategorized

Live Gourmet’s Snacking Tips during Fresh Fruit and Vegetable Month

June 8, 2016 | post a comment


 Summer is just about here. Where will you be heading during these warm weather months? Whether you’re taking a road trip to the lake, spending time in the backyard or carpooling to soccer camp, Live Gourmet offers smart snacking tips for active families on-the-go.

F8B73CPSBKJune is National Fresh Fruit and Vegetable month which is all the more reason to pack more brightly colored produce amongst your summer treats. The USDA recommends we eat about five servings of fresh produce every day. Yet most of us don’t nearly reach that amount.

How can we improve on this?

Jessica Beacom, Registered Dietitian Nutritionist and Co-Founder of Simply Nourished, recommends setting aside time each week to wash, chop and package vegetables, fruits and salads in containers that can be easily tossed into purses, backpacks or coolers for on-the-go snacking makes healthy eating much easier.

But if you find yourself in a pinch while on the road with mostly fast-food options, choose a beverage like water, low-fat milk or unsweetened tea to go with your meal suggests Choose Your Plate. You’ll stay hydrated and will keep unwanted calories from creeping in.

If camping is on the docket, bring canned produce, dried fruit and vegetables and 100% juices to eat with your campfire fare. They still count towards your daily fruit and vegetable intake!

For an afternoon at the pool, prepare healthy snacks in a fun, creative way. Produce for Kids offers a number of great ideas from ladybug strawberry snacks to peanut butter snails on their Pinterest page.

By integrating more fruits and vegetables into your daily snacks and meals, you can help shape better eating habits for your whole family. For more summer recipe ideas with leafy greens, peruse our Live Gourmet Lettuce Be Fresh blog. Happy snacking!

Labels: Fresh Eating Tips

Hollandia Produce Continues to #KeepSavingCA

June 2, 2016 | post a comment


Though our state of California has made significant water conservation progress since Governor Jerry Brown issued the 25% water conservation mandate, it’s still important for Californians to keep saving our water

As we head into the hot summer months, we’d like to revisit a few tips our employees shared last year on how they conserve water at home.

Hollandia Produce Employees’ Water Saving Tips:

Screen Shot 2016-05-31 at 8.59.35 AMCharlene Rodriguez has gone to the extent of removing all of the grass from her family’s backyard and replaced it with a more water conscious choice – gravel. Her backyard transformation is a perfect example of how Charlene and her family have committed to such state campaigns like, #KeepSavingCA and “gold is the new green” campaign.


Screen Shot 2016-05-31 at 8.59.58 AMCharles Hemphill said: “I installed rotor sprinklers on my back hill for ground cover and drip system for all of my trees. I was able to reduce my water usage on my lawn by 30% by mowing at the highest setting on my lawn mower. Higher grass provides more shading at the base and helps promote more soil absorption. Cutting grass too short in the heat of summer causes grass shock due to lack of water and it may brown it out in areas. Early morning watering at 5:30am also helps in allowing more water to get deeper into the soil and cutting down on evaporation from the sun and wind.”

Screen Shot 2016-05-31 at 9.06.14 AMAnne Fortuna pitched in by recycling the water from her laundry when bleach wasn’t used. She and her husband simply rerouted the water drainage hose from their washer machine and into a collection barrel. The water is then repurposed by watering their backyard plants.




We are continuously inspired by our employees’ commitment to sustainability. At Hollandia Produce, we too are committed to conserving water with every crop. Our hydroponics growing techniques (visual above) help recycle precious water resources, reduce overall water use, limit water loss due to evaporation, and stop soil erosion.

Together, we are not only providing you and your family the freshest lettuce and leafy greens possible, but we are conserving water, one drop at a time.

Labels: Lettuce Be Green

Celebrate National Salad Month with Living Butter Lettuce

May 26, 2016 | post a comment


Last spring we hosted the Better Butter Lettuce Recipe Contest. From main course to salad recipes, we received an abundance of groundbreaking recipes made with our Living Butter Lettuce.

In celebration of National Salad Month, we’re throwing it back to our first place salad category winner Josee Lanzi’s Deconstructed Salmon Sushi Roll Salad.

This salad may look completely different from the basic greens with salted vinegar and oil that ancient Romans and Greeks once enjoyed. Yet we’re pleased to report that it adheres to Merriam-Webster’s definition of salad: a mixture of small pieces of raw or cooked food (such as pasta, meat, fruit, eggs, or vegetables) combined usually with a dressing and served cold.

Flex your creative culinary muscle with this one-of-a-kind salad recipe made with our Living Butter Lettuce!

Deconstructed Salmon Sushi Roll Salad
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  1. 4 cups butter lettuce chopped
  2. 4 ounces salmon filet
  3. 2 ounces cream cheese
  4. 1/4 English cucumber
  5. 2/3 cup brown rice cooked
  6. 1/2 cup Japanese shrimp and steak sauce
  7. 4 teaspoons wasabi paste
  1. Cut the salmon lengthwise in 4 equal pieces.
  2. Do the same with the brick of cream cheese.
  3. Peel and cut the cucumber in match pieces.
  4. To assemble the sushi rolls, press the salmon, cucumber and rice on each side of the cream cheese to hold the rolls together.
  5. Cut each rolls in 5 pieces.
  6. Top 1 cup of Live Gourmet or Grower Pete’s Certified Organic brands Living Butter Lettuce with 5 pieces of sushi
  7. Drizzle with Japanese sauce and serve with wasabi
  1. Note: Japanese sauce can go by shrimp or steak sauce and is sometimes referred to as Yum Yum sauce, which is a popular brand.
Live Gourmet Blog http://www.livegourmet.com/wordpress/

Labels: Butter Lettuce Recipes, Eating "Butter"

Hollandia Produce Named 2016 FABI Winner by NRA

May 18, 2016 | post a comment


Living Baby Butter Lettuce (1)Live Gourmet® and our certified organic Grower Pete’s brands of living lettuce and leafy greens have been popular national sellers for years. Yet, what many of our patrons don’t know is that we’re found on many restaurant menus. That’s why this week we’re heading to the National Restaurant Association’s NRA Show, an annual trade show and convention, taking place from May 21-24 in Chicago. 

Supplying food service purveyors and commercial kitchens requires a different approach than grocery retail, where most consumers are used to seeing our produce. In this environment, we must stay abreast of food and nutritional trends, chefs’ demands, as well as changing food safety and packaging requirements.

Our newest foodservice product, Grower Pete’s Organic Living Baby Butter Lettuce, has been awarded the National Restaurant Association’s coveted Food and Beverage Innovation (FABI) award. Of the hundreds of food and beverage manufacturers that are introducing new products at the NRA show, only 26 products received FABI awards. Honorees are selected based on achievements in taste, marketability, creativity and profitability potential in foodservice operations. We’re thrilled to be showcasing FABI Award-winning Grower Pete’s Organic Living Baby Butter Lettuce in booth 10736 at the 2016 NRA Show.

Whether it’s found on a fine dining establishment or a casual cafe menu, Grower Pete’s Organic Living Baby Butter Lettuce makes for a stand-out ingredient in a variety of meals. Rich in vitamins A, C and K, this lettuce is redefining classic salads like the Cobb and Wedge to give diners more nutritionally charged options. Like other offerings from Hollandia Produce, this organic variety is hydroponically greenhouse-grown and harvested with its roots attached for longer shelf-life and turgidity.

Live Gourmet® and our certified organic Grower Pete’s brands of living lettuce and leafy greens are versatile, healthy ingredients for food service establishments and individuals alike. Whether you’re a farm-to-table proprietor, a cook in a school or you’re your family’s resident chef, you can count on our products being flavorful additions to any number of meals.

Labels: Butter Lettuce, Live Gourmet News

Celebrate Cinco de Mayo with Live Gourmet Twist

May 4, 2016 | post a comment


Contrary to popular belief, Cinco de Mayo isn’t Mexico’s Independence Day nor is it National Margarita Day. It actually commemorates the infamous Battle of Puebla where the Mexican army defeated the French in 1862.

An intrinsic part of many people’s Cinco de Mayo celebrations is traditional Mexican food. Yet, the taco that many Americans have grown to adore — ground beef, iceberg lettuce and cheddar cheese stuffed into a hard shell — isn’t authentic Mexican fare at all.

The first iteration of the taco is thought to have been invented by Mexican miners in the eighteenth century. Many traditional tacos, which are still made today, are prepared with soft white corn tortillas and can be filled with spit-roasted meats, fish, or even exotic protein like grasshoppers, reports Serious Eats. These tacos are often small and easy to eat on-the-go, hence the name “street taco.”

This week in honor of Cinco de Mayo, we’re featuring a twist on the classic street taco by substituting corn tortillas with our living butter lettuce. This variation is both Paleo-friendly and gluten free.

Fed and Fit’s Paleo Street Taco (serves 3-4)
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  1. 1 package of reduced fat ground turkey
  2. 3 carrots cut into 1/8” discs
  3. 1 tbsp. ground cumin
  4. 1 cup fresh salsa
  5. 3 limes (2 for cooking and 1 for garnish)
  6. 1 cup chopped cilantro
  7. 1 head of Live Gourmet or Grower Pete’s Organic Living Butter Lettuce
  8. ¼ cup of diced purple onion
  9. 1 tbsp. extra virgin olive oil
  10. Guacamole for toppings
  11. Sea salt and cracked pepper to taste
  1. Heat the olive oil in a large skillet. Add the ground turkey, carrots, cumin and about ½ cup of the salsa. Stir the mixture together – making sure to crumble the turkey meat as it cooks.
  2. For complete directions go to: http://fedandfit.com/2011/07/11/paleo-street-tacos/
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Labels: Butter Lettuce Recipes, Holidays by Hollandia Produce