Lettuce

You all know what this looks like! (Note: we do have a few crops that look, but don't taste, like lettuce—we will make sure to identify these look-a-likes) We grow both head lettuce and mix lettuce, but mostly share head lettuce with the CSA because the mix lettuce takes a lot more time to harvest and doesn’t last as long in storage. We do grow a multi-colored mix and distribute it in small bags starting later in the season when it’s harder to grow head lettuce—if you have a bag of greens with lots of different leaf color, this is it! For head lettuce, we grow butterhead (bibb-like) varieties, red and green leaf heads, scalloped oak leaf varieties (almost a cross between bibb and leaf lettuce), and are dabbling in iceberg.

When it's in Season at Hartwood Farm:

Ideally, we have lettuce to share for most of the growing season, though we have some pests that munch on it starting mid-July. In spring and fall, the loose, leafy heads do best, while in summer, the more densely packed heads that are closer to iceberg handle the heat best. In wet seasons, the smaller multi-color mix does best!

Crop Category and What it Tastes Like:

Salad Green!

Lettuce varies in flavor ever so slightly depending on variety and season, but the basics hold true regardless. Lettuce is crisp, earthy, and can be slightly bitter. Sometimes it is somewhat more bitter, while other times it can be almost sweet. Often, lettuce tastes a lot like a refreshing glass of water with a vegetal undertone.

How to Handle and Store:

Stores best in the crisper drawer in a loosely closed bag. In good seasons, head lettuce can keep for over a week in the fridge. In wetter seasons, it’s best to try and use up in 4 or 5 days. We recommend using the mix lettuce up within 3 or 4 days. Lettuce is one of the veggies that stores well with a paper towel in the bag to soak up any extra moisture in the bag. Treat aging mix lettuce as you do arugula (too many sad leaves means compost time), but head lettuce, as it gets towards its end, will get sad from the outside in, so you can often salvage an older head by just discarding the discolored outer leaves.

How to Prep for Use:

Since it grows so close to the ground, we recommend washing lettuce well, pulling the leaves apart, and spinning it out. Sometimes the outermost leaves can be tougher and show some damage, so you may want to discard them. Lettuce stores best (and holds on to dressing best) if spun dry.

Ways to Cook and Eat:

Mostly eaten raw, but it's also great as a wrap and can be served in a wilted salad. I've also heard of lettuce soup, but haven't tried it! Because oil and water don’t mix well, it’s best to spin dry lettuce before dressing your salad so it holds the oil based dressings better.

Quick and Dirty Hangry Farmer Go-To Preparations:

Sandwich topping, with tacos, as a side to any meal, or as a main dish salad with some proteins and other salad goodies!

Typical time to:

• Steam—We don’t recommend

• Sauté—We don’t recommend

• Bake—We don’t recommend

• Boil—We don’t recommend

Our Favorite Recipes:

Simple Green Salad (Aline Made)— greens, nuts, delicious dressing… done!

Simple Butter Lettuce Salad (The Modern Proper)— this looks fancy but prep is minimal!

Pesto Chicken Caesar Salad with Tomatoes and Burrata (Half Baked Harvest)- an extra fun, fresh, and flavorful mid-summer take on an old classic

Salad Pizza (Bon Appetit)- swap red sauce for lettuce and, voila! A new weeknight staple

Romaine Salad with Mint and Dill (Clean and Delicious)- simple, fresh, and full of flavor