We currently grow Butterhead and Leafy greens in the greenhouse. These lettuce leaves are large enough to use as wraps for sandwiches and other handhelds.
We do not harvest the living lettuce until point of sale to assure absolute freshness. This helps them last longer than conventionally harvested plants.
Lettuce uses
Greens are a classic ingredient in salads. It adds crispness to sandwiches and can be used as a garnish, braised, or added to soups.
How to Prepare Lettuce
- Start by discarding wilted or discolored leaves.
- Second, rinse it under cold running water
- Third, dry leaves with paper towels
- Next, use a sharp knife to trim off the root end
- Then you are ready to cut the leaves for salads or wraps
- Finally, store your leftover greens on moist paper towels in the refrigerator in a plastic bag
Butterhead Recipe (From The Modern Proper)
Ingredients
- 2 heads butter lettuce, roughly chopped
- 1 cup Castelvetrano olives, pitted, cut in half
- 1/2 cup Panko
- 2 tbsp butter (or olive oil)
- 1/4 cup chives, minced
- 2 oz Manchego cheese, grated
- freshly ground pepper
- Apple Cider Vinaigrette
- 1/4 cup apple cider vinegar (unfiltered)
- 2 tbsp honey
- 2 tbsp olive oil
Directions
- In small bowl whisk together ingredients for the dressing, set aside.
- In a small skillet set over medium heat, melt butter and add panko. Stir often until panko is golden brown in color
- Arrange butter lettuce on a large platter
- Shave Manchego over lettuce and add olives, pepper, panko and chives
- Drizzle with dressing right before serving
Want to see other produce we currently grow?
