Lettuce love is in the air at Oak Spring Farm — whether fresh from the fields or nurtured in one of our high tunnels — it’s a popular veggie here.
Our lettuces are included on their own, but mostly, they give our salad mixes individual flare.
We mix and match: sweet, crunchy Salanova, green and red butterhead, romaine, and leaf lettuces to keep things “fresh” and to make eating salad exciting!
Our OSF signature salad mix tosses Salanova lettuce with parsley, cilantro, tatsoi, baby kale and mizuna. Paired with our signature dressing recipe (below), it’s a mix that is requested often by our members.
Don’t forget that prepping and storing your lettuce properly is key to a crisp, flavorful salad! Check out our tips below for pointers on how to make the most of this veggie. If you’ve never made homemade dressing, click here for a video that walks you through how to make a basic dressing in under two minutes.
To store: Store unwashed lettuce in a plastic bag in the refrigerator. To store lettuce that you have already washed and dried with a spinner, place back in a plastic bag with a dry paper towel in the bag, and place the package in the vegetable crisper bin. Use within 4-6 days.
To prep: Slice the head at its base with a knife and let the leaves fall open. Discard any damaged or leathery outer leaves and tear large leaves into bite-size pieces. Wash leaves in a basin of cold water. Dry in a salad spinner.
To freeze: DON’T! Not recommended.
[Click here for your complimentary OSF recipe card.]
