Lettuce

Lettuce

Enjoy this section from our Groundswell Community Farm Cookbook

We grow reds and greens from crunchy romaine to the most tender butterhead varieties. We all know what to do with lettuce, salads and sandwiches are at the top of the list. Store in a sealed container or bag in the refrigerator. Break apart the leaves and wash several times until the water in your bowl shows no traces of dirt, much can collect in the inner leaves. Toss several kinds together along with spicy mix or arugula for a flavorful salad.

lettuce just planted at Groundswell Farm. (garlic bed in the background)

Nutrients: Loose leaf and red varieties, 2 cups chopped– 1.4 g protein, 1.65 g Fiber, 2.26 Carbs, 2100 Vitamin A, 20 mg Vitamin C, 74 mg Calcium, 8.8 mg magnesium, 1.2 mg Zinc, 8 mg Sodium, 198 mg potassium.

Wilted Wonder Salad
–spicy, salty and sweet!
From Anna — serves 2-3 for lunch or 4-6 as a side dish.
2 heads of lettuce (best with romaine or butter head varieties, oakleaf good as well) washed, well drained and chopped into just larger than bite size.
 
Refrigerate lettuce while you do the following:
 
2 T. Canola oil (organic preferably) heat oil and add:
1 – 8oz. block of tempeh, cut into small blocks
3 large cloves coarsely chopped garlic
1 T. coarsely chopped ginger root
Sauté together over medium heat until tempeh starts to brown.
1/4  tsp. cayenne pepper
1/4  tsp. cumin
2T. Balsamic Vinegar
2 T. Tamari or soy sauce
Pour over tempeh mixture and stir until liquid lessens to about half. Throw mixture
onto salad and toss quickly. Throw in a little olive oil and vinegar if dry. Serve topped
with crumbled feta and halved red grapes. Eat immediately!
 
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