Alright, I’m finally caught up! Today was week 4 of our farm’s deliveries and behold! I’m actually posting the delivery today!
We have… butterhead lettuce, napa cabbage, green onions, beet greens and mesclun mix. The farmer sent an email informing us his son was trying out chickens as a project, and that we could buy the eggs if we were interested. If it weren’t for the fact that they were (in my opinion) vastly overpriced and that I already have not one, but two alternate sources (hurray for friends!) of farm fresh eggs, I might have taken him up on it. I’m hopeful he’ll be in a position to sell us overpriced local honey, come fall.
So, the veggies? The shipment is pretty much the same as last week’s. In fact, I was given the choice between arugula again and the napa cabbage. If it weren’t for the fact that I’m away all weekend at a dragonboat festival, I probably would have gone with the arugula again — I’d like to give it another chance to shine in its own peppery way. Instead, since The Boy is unlikely to eat Experimental Veggies on his own, I figured the napa would keep better and also is pretty close to bok choi, a favourite of his.
I’d mentioned in the last week that I was finding that these veggies wilt and become sad and soggy much faster than grocery store ones. I found this to be especially true of the greens, so my vase-storage system is now a keeper. Currently the beet greens and new crop of green onions are sharing a vase in the fridge.
Loose salad greens, on the other hand, I’m not entirely sure what to do with to help stave off decay. (Anyone out there who said “Eat them” can just shut it.) It’s getting to the point where I’m actually considering buying a lettuce spinner. And I hate lettuce spinners.
Which brings me to the topic of lettuce.
Now, I like lettuce (that isn’t iceberg lettuce). I like the luxurious leafy texture, I like the happy crunch and slightly sweet taste. I like lettuce.
With that said, however, I do not know how to use up a whole head of it every week — especially if I’m also incorporating arugula, mesclun or other sundry salad greens into our eating as well.
We’re just not really a salad household, you know? I found myself wondering idly on the way home if I could maybe make some kind of lettuce-based cabbage roll thing? Maybe do a fresh-veggie “lasagna” with lettuce instead of pasta? Lettuce-dillas? I have no idea. Help?
Lettuce lovers out there — do you know what to do with too much of the stuff?