Crisp and refreshing romaine. I was hoping to leave the heart of the romaine whole for you all, but it was in need of a little love so we had to trim it up. Those are the breaks of CSA eating. We adapt, adjust, and make do, thankful that the land provided any which way.
The mild varieties of lettuces that we eat today are descended from an inedible bitter weed that grew in Asia and the Mediterranean. Thanks to 5,000 years of cultivation and improvements by thoughtful growers, we’re able to enjoy these varieties that are tender with only a pleasant touch of bitterness.
A nice mix of crispy, refreshing lettuces. This mix is pretty similar to what you would find in those plastic clamshells at the grocery store.
The return of greens and salads. We like to top our salads with leftover roasted veggies as a hardy addition.
A mix of red leaf and green leaf lettuce. It’s always crisp and refreshing, and can a great vehicle for many of the other veggies in the share.
A mix of red leaf and green leaf lettuce. It’s always crisp and refreshing, and can a great vehicle for many of the other veggies in the share.
I’ve really been enjoying this lettuce on sandwiches recently; loading it on heavy. A tip to make the lettuce pop on a sandwich is to dress it before adding it. Use some dressing you have on hand or just a touch of oil, acid, and salt.
Crisp and refreshing romaine. We left the heart whole; one of my favorite things to do with romaine is to split the heart down the middle, oil and season it, and then char it on a ripping hot grill. Served warm, or chilled, grilled romaine brings an amazing smoky flavor to any salad. The loose leaves you can chop for salad, or use on a sandwich.
This a fun mix of different greens, harvested still small so they are relatively sweet and mild. Great for salads.
The larger leaves of the bibb lettuce make them perfect for sandwiches in comparison to the mixed baby lettuce also in the share. The texture is velvety with a mild flavor.
The flavor is very similar to romaine, but with shorter leaves. Chop just before dressing, for a forkable salad that’s still crunchy.
This a red leaf lettuce. It can be on the more bitter end, so as a salad it goes nice with a sweeter dressing (think honey mustard). Alternatively, you can cook it by very briefly by sauteeing it. Sauteed greens like this is a little more common in chinese cuisine, so if you have an sesame oil kicking around, thats a nice finishing touch.
