At this time of year, lettuce is flourishing in our gardens. For many customers, we like to stagger the planting of lettuce so that it matures at different times throughout the year. However, if you plant too much, or some starts to bolt, we’ve got a few tips on how you can make the most of extra lettuce.
1. Add it to soups and braise it as the French do to impart a subtle green flavour into a cream stock
2. Stir fry it like other greens and like celery
3. Use head lettuce as a taco/tortilla wrap
One of our favourite uses of older and bolting lettuce is to stir fry or saute it like other cooked greens like spinach or watercress. You’ll know the lettuce is starting to go bitter when it loses its glossy shine and a sticky milky fluid appears where you cut the stem or leaves. All is not lost however if your lettuce is starting to get bitter. We suggest sauteing or stir frying it with some olive oil, garlic, chili pepper, and salt and pepper. Add quite a bit as lettuce shrinks down considerably when cooked.