("Gentle Marimbas" by Podington Bear) (birds chirping) - I'm Alanna Rose.

My husband and I, with my husband's brother and his wife, all co-own and operate Cairncrest Farm.

We're in central New York.

We're producing a 100% grass-fed beef, lamb, pastured pork, and pastured eggs.

(hens clucking) What's wonderful about pastured hens is that they have access to all of these insects and grubs, and they love preying on little, (laughs) the little life forms in our pasture.

(hens clucking) The color of the yolks of the hens that are raised truly on pasture, is just so rich and dark, and more nutritious because color's equal to vitality and vitamins and... ♪ Num, num, num ♪ (laughing) Okay, let's start this again.

We went crazy with this recipe over the winter, so we were buying four packages of romaine hearts every week, or something.

And so we were like, we've got to plant romaine in the garden this year.

I'd read about grilled romaine, but the pictures I had in my head when I thought about heating lettuce were just like soggy, limp.

That never seemed appealing.

But then this winter, sometimes the only green thing I could find at the store were these big romaine hearts.

So I decided I would just do it.

And then when I tasted them, there was so much more going on than I expected.

It's partly the caramelized butter, but then, the artichokey flavor, just the complexity of what was there after.

So little effort on my part.

I just wait until I can really tell if there's been some nice browning.

There's something that really brings out the sugars in the lettuce when you cook it like this.

It's really simple and it can go with anything.

A fried egg is really good.

I mean, any number of things, like a buttermilk dressing, toasted pecans or walnuts, or something.

With bacon on top, it's great.

And you've got your delicious and delightfully simple and fast new way to eating a head of romaine.

(laughing) Too big a bite?