Week 2: Lettuce Recipes & Storage Tips
by Riley Box, High School Staff Member

This week your farm share will include the following options of vegetables:

  • Kohlrabi                                                
  • Fennel
  • Bok Choy
  • Rhubarb
  • Scallions
  • Radishes
  • Head Lettuce
  • Lettuce Mix
  • Spinach
  • Mint

Lettuce is our highlighted vegetable this week! We’ve included an easy personalized salad, and lots of other ways you can use lettuce! Lettuce is my personal favorite vegetable, because you can use it in a variety of recipes!

Fresh Green Salad

  • 6-8 cups Lettuce or mixed greens, sliced or diced or ripped
  • 1-2 cups Spicy greens (arugula, mustard, mizuna, etc.)
  • 1 cup Mixture of fresh, crisp vegetables (carrots, radish, salad turnips, fennel, kohlrabi, peas, etc.), shredded or sliced thin
  • ½ cup Nuts (almonds, walnuts, pecans, etc.), toasted and chopped
  • ½ cup Dried fruit (raisins, dried cranberries, apricots, etc.) to taste
  • Optional 1 cup Cooked grains (barley, wheat berries, quinoa, couscous, etc.)
  • Favorite dressing

Combine all ingredients and toss in a large bowl to incorporate dressing. Serve with boiled eggs, grilled chicken, or beef for more of a meal.

Other ways to incorporate lettuce into your food besides salads:

How to wash and store lettuce: To wash lettuce simply rinse and use a salad spinner, this helps maintain freshness. All produce from the farm is washed, but it is recommended to be washed at home as well. There are many different storage methods, including using paper towels in your containers to avoid wilted lettuce.