Good morning! Hope that you are enjoying this beautiful day. We've been cultivating and planting and harvesting and preparing for tomorrow's much needed rain. Today, we'll be transplanting sweet corn, peppers, and eggplant. Summer is on it's way!
This week's share features some adorable mini romaine lettuces and beautiful, tender butterhead lettuces. I love salad mix and other cut salad greens, but there is nothing like a head of lettuce. We harvest the lettuce in the cool of the day, quickly dip and swish the heads in cool water, and store it in our cooler until the lettuce goes out for delivery. We store ours (intact) in a produce bag in the fridge until we are ready to eat it. Another option is to wrap them in paper towels and store them in your crisper drawer. If you have any lettuce that has started to wilt, you can revive it by soaking the leaves in an ice water bath for a few minutes.
The big butterhead leaves are perfect for lettuce wraps. We like to fill them with egg salad, chicken salad, or a Thai-inspired larb (https://www.foodandwine.com/recipes/pork-larb-lettuce-wrap). We season ground pork, beef, or venison with salt, pepper, and a little lime juice and serve it with cilantro and scallions. (Thinly sliced turnips and radishes are a great addition, too.)
Happy eating!
Your Farmers,
Craig and Lauren
