Wednesday, August 18, 2004


Things you learn after you buy too much lettuce at the farmers' market: On how to store lettuce properly -

To preserve, cut off about 1/8-inch from the stem end. The leaves should still be attached. Plunge into 95 to 100-degree water for three to five minutes. Drain with the stems up for 10 minutes, then put the lettuce into a vegetable crisper. Don't dry the leaves. In about an hour, the lettuce will go into shock and will stay crisp for nine to 14 days.

The lettuce will go into shock? That's awful. Besides, don't you think it's kind of been shocked since being wrenched from the ground? I now feel like I should talk with my lettuce more often.

No comments: