One of the nifty things about eating local produce is eating with the seasons. And right now, it's lettuce season. While I am totally guilty of hitting Cash 'N Carry in the middle of winter for strawberries, eating with the seasons has its merits:
By purchasing local foods in-season, you eliminate the environmental damage caused by shipping foods thousands of miles, your food dollar goes directly to the farmer, and your family will be able to enjoy the health benefits of eating fresh, unprocessed fruits and vegetables. Buying seasonal produce also provides an exciting opportunity to try new foods and to experiment with seasonal recipes. And it simply tastes better! - Sustainable TableWhen I read the small note about what would be included in our share -
Reminder that the share starts off on the lighter side with lots of fresh greens and leafy vegetables and slowly builds through the season to slightly larger shares in the late summer and fall.- it didn't really sink in that, for now, we're in good with the lettuce. But thanks to an awesome Henckel knife (thanks Mom & Dad!) and a big commercial stock pot (thanks Craigslist lady!), we can keep our lettuce crisp for a week.
On the days that our produce comes in, I wash, chop, re-rinse and then store our pre-cut salad in my big stock pot. Every night we have fresh green salads with endive, spinach, red leaf lettuce, and a chunk or two of renegade Cash 'N Carry Romaine. It's tasty and convenient!
View from the green...
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