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Lettuce - Head


Spiral Path Farm grows three different types of head lettuce; Green Leaf, Red Leaf and Romaine.

Lettuce is most often used for salads, although it is also seen in other kinds of food, such as sandwiches and wraps. Lettuce is a good source of vitamin A, vitamin K and potassium.

Prep Tips:

Cut the base of the lettuce off, leaving only the tender leaves. Wash, dry with a damp cloth and prepare for usage.

Storage Tips:

A salad spinner can be very helpful in the drying of lettuce (and other salad ingredients as well).

Lettuces should be either stored in a plastic bag or wrapped in a damp cloth and stored in the refrigerator crisper.

All types of lettuce should be stored away from ethylene-producing fruits, such as apples, bananas and pears, since they will cause the lettuce leaves to brown.

Harvest Season:

May - June and October - November

Farm Recipe:

Lettuce with Bacon Dressing

Chop 1/2 lb bacon and fry until crisp. Keep all bacon fat, cool. Mix together with 1/2 C sugar, 1/4 C vinegar, 1/2 t salt, 3 shakes of pepper, 1/4 c minced onion, 1 egg, 4 T flour, crumbled bacon, and bacon fat. Stir all together in a bowl.

Prepare lettuce and put in large fry pan with 1/2 c water. Turn on high, steam until wilted. Add bowl of dressing and heat until thickened, stirring constantly.

Enjoy served plain or over potatoes, rice, pasta.

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