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Most anyone will agree, lettuce is best fresh and raw!  A salad spinner is a great tool for cleaning our very fresh lettuce before use.  On the farm we grow Boston, romaine, green leaf lettuce, red leaf lettuce, and summer crisp in addition to a wide variety of greens that can be eaten fresh or cooked.  Salad season starts early, and our crew continues planting lettuce throughout the CSA season.  In the summer lettuce can be the background for delicious salads worthy of the main dish, with toppings like root vegetables, local cheeses, nuts, cooked beans, and grilled meats or fish.  Try mixing lettuce and different greens together for a delicious salad with different textures.


Store unwashed lettuce in a plastic bag in the refrigerator.  To store washed and dried lettuce, wrap loosely in a paper towel and place in a bag or container.  Wet lettuce will spoil quickly.


Rinse leaves thoroughly to remove any remaining dirt.  Use our easy method for washing greens.  Separate leaves,  and chop or tear into bite size pieces and finely chop stems.  Use raw leaves in salads, toss with dressing just before serving.


Fall Cobb Salad

Green Salad with Buttermilk dressing

Spanish Chorizo Salad with Salsa Vinaigrette

Grilled Scallion & Steak Salad

Make the Perfect Salad

Roasted Root Vegetable Salad

Balsamic Vinaigrette

Apple, Walnut, & Blue Cheese Salad

Fennel & Dill Salad

Vegetarian Cobb Salad with Creamy Dill Dressing

Creamy Avocado Salad

Black Bean Taco Salad

Taco Salad with Grass-fed Beef

Portobello Mushroom

Strip Steak Salad

Cobb Salad

Lettuce Wraps Without a Recipe


Scallion Salad with Sesame Vinaigrette

Lemon Scallion Dressing

Strawberry & Pickled Radish Salad

Radish Salad

How to Make Salad Dressing

Basic Salad Dressings

Washing and Storing Greens

Make Your Own Croutons

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