5/27/26 Spring Lettuce Season
Lettuce Season continues and we hope you’re enjoying the abundance of fresh green. We recognize some of you with an extra lettuce share are getting especially a lot and we’re happy to put that on hold. Generally through the year we have one med-large head of lettuce in your box or two small gems. While our farmer family can make it thru several heads a week, I recognize that’s not everyone eats so much but let me share some history…
Lettuce belongs to the daisy family (Asteraceae), one of the largest plant families on Earth, which also includes sunflowers, zinnia, artichokes, calendula, chicories, and dandelions. Once you know that, the slight bitterness and milky sap in some lettuces suddenly make sense, they’re classic Aster family traits.
Wild lettuce was originally more of a bitter, weedy plant than the tender salad greens we know today. Ancient Egyptians are believed to have been among the first people to cultivate lettuce over 4,000 years ago, initially likely for its oil-rich seeds before selecting plants with softer, more edible leaves. Over centuries, humans slowly transformed lettuce from a spiny, bitter plant into the lush and diverse heads and mixes we eat today—romaine, butterhead, oak leaf, crisphead, and countless specialty varieties.
Lettuce is a nutrient-dense food with different colors and textures bringing different benefits: darker green lettuces tend to contain more folate, vitamin K, and carotenoids, while red lettuces get their color from anthocyanins, the same antioxidant compounds found in blueberries.
Today we have a big head of Red Curly Lettuce which is a variety we primarily grow in the spring. It does get too bitter in mid-summer but is lush and big now. Kolibri is a speckled little Bibb lettuce (in the butter lettuce family but more crunch). I think of it almost closer to a romaine.
Hint, if you really don’t like your fresh salad, or have just had too much of it… one can cook lettuce. I don’t prefer it but I think it does best capped
Garlicky Sautéed Lettuce
A wonderful use for abundant looseleaf lettuce. Heat olive oil with garlic and scallions, toss in chopped lettuce, and cook just 1–2 minutes until lightly wilted. Finish with sesame oil, chili flakes, soy sauce, butter, or herbs. It becomes silky and surprisingly rich.
Add to Soup
Stir shredded lettuce into soups at the very end like spinach. Great in chicken soup, miso broth, white bean soup, or spring vegetable soups.
Tucked Into Stir Fries
Large lettuce leaves added at the end of a stir fry soak up sauce while staying tender-crisp.
Wilted with Pasta or Grains
Toss chopped lettuce into hot pasta, rice, or farro right before serving. The residual heat softens it gently, almost like spinach but sweeter and lighter.
Charred or Grilled Romaine
Cut romaine heads or little gems in half lengthwise, brush with olive oil, and sear cut-side down in a very hot skillet or on a grill for 1–3 minutes. The edges caramelize while the centers stay fresh and juicy. Finish with lemon, basil dressing, parmesan, or toasted breadcrumbs.
One useful thing to know: cooking lettuce reduces bitterness and changes the texture dramatically. Romaine becomes almost silky, while butter lettuce turns delicate and luxurious. Even older or slightly wilted lettuce can become delicious once cooked.
I’ll end with a funny story about our now 18 year old… When he was 4 years old we sat down for dinner one night and he said “this isn’t dinner” and we asked him why not because certainly it was a normal dinner, he responded, “because there is no salad here.” Kids say the darnedest things.
Some Flower Sharing… Perennials
This winter a long time farmer friend Heidi of Strong Arm Farm lost her lease and decided to stop flower farming. Recently, Heidi farmed almost exclusively perennial flowers for the wholesale market and focused on the unique niche items. As long as we’ve known Heidi, she has chosen the unbeaten path… she dove into tuberose and expanded into other perennials, rhubarb when no one else was growing it locally, and she even started her own seaweed harvesting company, on the side she’s been a long time teacher at SRJC and SSU. Two years ago she sold her seaweed business and then with the loss of her lease she sold her perennial flower stock. We bought a truck load of tubers and cuttings of many a variety including veronica, goldenrods, asters, goosenecks and calla lilies. We are very excited to increase our perennial flower garden as that was already a goal for the year. Most of these are not focal flowers but the interesting tid-bits. Today’s bouquets have the only big blooms, Vermeer Calla Lilies which are cream white with purple centers. They are certainly unique. Enjoy and we hope to offer as single varieties in the add on store soon. Thanks Strong Arm Farm!
This Week’s Box
Red Curly Lettuce & Kolibri Mini Lettuce
Bunching Green: Rainbow Kale (SR) OR Rainbow Chard (WC)
Napa Cabbage
Broccoli (SR) OR Cauliflower (WC)
Summer Squash (SR) OR Kohlrabi (WC)
Genovese Basil
Family: Scallions & Toscano Kale
Produce Notes & Recipes
Our first indoor crop of Genovese Basil is really rocking! We have enough for everyone this week. With the focus on Lettuce I thought I would send you a dressing ideal.
Basil Lemon Vinaigrette
A bright, herby dressing that pairs beautifully with tender lettuce mixes, cucumbers, snap peas, radishes, or grilled vegetables.
¼ cup packed fresh basil
3 Tbs olive oil
1½ Tbs lemon juice
1 tsp honey
1 small garlic clove
Salt and pepper to taste
Optional: scallions or parsley leaves for extra depth
Blend or finely chop basil and garlic, then whisk everything together. Let sit 5–10 minutes before serving so the basil infuses the dressing. Delicious tossed with tender greens and topped with toasted nuts, avocado, or shaved parmesan.
We might have a lot of lettuces but also, spring Heading Brassicas are coming in strong! We have Broccoli again for half of you, the other half are getting some beautiful Cauliflower. That rotation will continue next week.
We also have some lovely little heads of Napa Cabbage this week. While it makes a great Asian Slaw you might also love it warm. Here are
Napa Cabbage, Summer Squash & Basil Coconut Lime Skillet
A quick, silky sauté that lands somewhere between a warm salad and a light curry. Serves 4
1-2 medium summer squash, halved and sliced thin
1 small napa cabbage, chopped into ribbons
2 cloves garlic, sliced
1 small scallion or 1/4 onion, sliced thin
1 Tbs olive oil or butter
1/3 cup coconut milk
Juice of 1 lime
1 large handful basil, torn
Salt
Black pepper
Optional: pinch chili flakes or fresh ginger
Heat a large skillet over medium-high heat. Add olive oil or butter and sauté garlic and scallion 1–2 minutes until fragrant.
Add summer squash with a pinch of salt. Cook about 4 minutes until lightly golden in spots.
Add napa cabbage and toss well. It will seem like a lot but collapses quickly. Cook 3–5 minutes until tender but still silky.
Stir in coconut milk and simmer another 1–2 minutes just to lightly coat the vegetables.
Turn off heat and add lime juice, basil, black pepper, and chili flakes if using. Taste for salt.
Serve over rice, rice noodles, or with grilled chicken, tofu, or white beans.
A nice variation: top with toasted peanuts or sesame seeds for crunch.
Napa Cabbage Cauliflower Stir-Fry
½ head of Napa cabbage, shredded
2 cups cauliflower rice
2 garlic cloves, minced
3 tablespoons tamari or soy sauce
1 Tbs sesame oil
1 Tbs canola oil
4 scallions, white and light green parts, finely chopped
1 teaspoon sugar
¼ tsp red pepper flakes
sesame seeds for garnish
Stir together the scallions, minced garlic, tamari, sesame oil, hot red-pepper flakes and sugar together in a small bowl. Set aside.
Heat oil in a wok or large skillet over high heat. Add the cabbage and cauliflower rice, season with a pinch of salt, and stir-fry, using tongs to stir, until the cabbage is just wilted, 3-5 min. Pour the dressing over cabbage and toss gently to combine and cook another 2-3 minutes. Transfer to a serving dish and garnish with the toasted sesame seeds.
Extra Shares
Flower Share: 🌸 Vermeer Calla Lilies & Sweet Peas
Lettuce Share: Red & Green Butter Lettuces 🥬
Bunched Greens Share: Toscano Kale
Herb Share: Cilantro
Eggs: 🥚