Lettuce

The lettuces we grow are primarily heirloom. This means their variety comes from seed stocks carried for over a century from family gardeners who grew and saved seed as a way of living. This practice not only assures farmers they will have seed the following planting season, but also serves to strengthen a seed line unique to its own bio-region.

In the late 1800’s and early 1900’s seed saving was a major practice of homesteading farmers in America. Lettuce varieties from England, France, Austria/Germany and more came to the US and were grown in little pockets by small farm agriculturists and we are blessed to still have some of the once thousands of varieties grown by gardeners of centuries past who role modeled our current seed saving efforts which began in the early 80’s.

Storing Lettuce

Looseleaf and butterhead lettuce taste best if eaten shortly after harvest. The excess keeps well in the refrigerator for 1 to 2 weeks if you harvest the leaves, roll them up in moistened, thick paper towels, and put them in an unsealed plastic bag or container. Store at cool temperatures (32° F), and 95% relative humidity. Crisphead types will keep for about 2 weeks in the refrigerator. Use a lettuce spinner or paper towels to eliminate most of the moisture remaining from washing the lettuce before storing in the plastic bag or container. The lettuce will remain crisp for a longer time. Lettuce cannot be canned or frozen.