Lacos, or “lettuce tacos” can be an easy way to go gluten-free or paleo with your dinner. It’s also fun and delicious, the ingredients are very flexible, it’s more of a concept than a recipe… Next time you get that big leafy lettuce in your garden or your CSA, consider if it’ll make a nice alternative to a tortilla, and if so, prepare your taco ingredients!
Lettuces come in various shades of green and sometimes dark red color as well. Head lettuce is crisp and light green on the outside, fading to yellowish and white in the center. Leaf lettuce is loose, curly with long broad leaves.
Be sure your lettuce is swished in cold water to remove any dirt. You want to dry your lettuce with a towel or use a salad spinner to remove excess liquid. Tear the lettuce into pieces and serve.
Lettuce comes in an extensive amount of varieties that vary in flavor (around 100 different varieties), texture and color. Most head lettuces and leaf lettuces have a mild flavor.
Lettuces are best stored in produce bags in the veggie drawer of your fridge. Do not wash them until you are ready to use them or they will wilt (unless Springdell lettuce-see the next paragraph), but you can wrap them in a moist paper towel. Most lettuces only last a day or two so buy only what you need and use immediately.
From Farmer Jamie at Springdell – “Our leafy greens are never sprayed with any “smart fresh” or preservatives so they require a little different handling than some of their siblings you may have come across in the past.
Knowing how to properly store and preserve the items in your farm share will allow you to make the most out of your share and your investment. Take advantage of the simple and helpful tips that we pass along with the arrival of new crops and you will make sure no veggie goes to waste!
1. De-stem or de-vein and wash when you get your share home
2. Let drip-dry for a few minutes in your strainer or on your counter top.
3. Lay each leaf out and stack
4. Carefully place in a damp paper towel and place in a large zip-lock bag
5. Store in your fridge until you are ready to use.
Your greens will last 5-7 days if properly stored this way!
Vitamins A (dark green lettuces), K, various antioxidants (Dark green lettuces)
Recipes Using Lettuce
Another one from our friends at Bon Apetít! A different use for cabbage and leaf lettuce from the farm (I ignore the iceberg part). Its easily adaptable, sugar or vinegar can be added to taste if you like it sweeter or more tangy.
This is delicious for avocado lovers, sushi lovers, CSA adventure lovers. For the vegan version, leave out the pea tendrils, garlic and crabmeat. For the salad version, leave out the sheets of nori. Let your taste buds sail with the fresh and yummy flavors of the land and sea.
This fresh and tasty salad had a bit of a Waldorf feel to it, incorporating yogurt instead of mayo. Fresh and crisp, the tart of the citrus and dill against the sweetness of the apples and grapes/raisins was a great match! This is simple to make, the ingredients are flexible, and you can enjoy it immediately or make ahead.
I used a fresh mozzerella cheese in this salad, perfect. Honey mustard was my dressing of choice but play around here, use your favorite!
This is an idea post, you can bend this to whatever you have in the fridge. But check out the pork harvest at the farm and try out the new flavor sausage!
Mix and match any veggies in your salads, but fennel adds a great freshness and changes up the flavor profile for a change of pace from your standard salad.
I love a sweeter pickle in this one, but if you prefer a dill, go for it! Just don’t skip the pickle, it adds the texture to the sandwich.
What better way to enjoy CSA ingredients than in a burrito bowl like this one? Tender SpringDell’monico steak tops off this flexible dish, while cilantro brings the fresh Mexican inspired flavors to the mesa.
Whenever fresh lettuce is on-hand, lettuce wraps are a great way to enjoy it! Leave the prepared lettuce leaves on the table with an assortment of fillings, and watch things disappear! Stir fry some hearty mushrooms, beef, or other protein to make it a main course.