How do you use your lettuce?

When I was a kid, my family went to my aunt and uncles ranch every Sunday to ride horses (us kids), cook, and visit. The grand finale for me was dinner....because my aunt was a wonderful cook. My cousins and I were in charge of the salad...usually green. I can still remember the night I noticed my cousin tearing off the outside leaves from an Iceberg lettuce, and tossing them into the garbage. She told me that the heart was the only good part and that is how she made all her green salads, using just the tender heart. I really don't recall what the world of lettuce was like in the 50's or 60's because it seemed like all I used was Iceberg. As I started using other leaf types, I took off the outside leaves, mostly torn, starting to brown along the main stock, and browning along the tips. I still do this...with all types of lettuce. I prefer to use just the tender hearts, especially in Romaine. Some of the leaves I toss are perfectly fine; they just taste different than the young tender hearts.
Years ago, when I was juicing, I'd toss the discards into my juice mix. Do I feel guilty about this? Yes, big time. I keep telling Gene I want to keep some chickens for eggs, and I could throw them my unwanted lettuce leaves. He's not convinced!
Am I the only one with this bad habit? I try to stay away from the pre-packaged stuff in those plastic containers...I do use them on occasion, however.

We generally pull a few leaves off the exterior of a head of Romaine, that's all. The ones that have been greatly exposed to the outside world. Iceberg? Haven't bought a head of that in years.

[Jenise]

I use anything that looks good. If the outer leaves look are damaged--and the outer layer usually is--they go, but otherwise if I understand correctly the darker green the more estrogen and Vitamin D in there, and I want it all.

But while you have me on the phone , I need to insert a rant here against those awful pre-packaged "hearts of romaine" which have been mechanically washed and bagged and which arrive in your supermarket with half the flavor and about a tenth the crispness of a whole fresh head. Fie on them!

... if I understand correctly the darker green the more estrogen...

Guess I'll be opting for pale lettuce hereafter.
'Winger

[Jenise]

... if I understand correctly the darker green the more estrogen...

Guess I'll be opting for pale lettuce hereafter.
'Winger

Oh I dunno. You're cute when you're bitchy.

I basically use as much of the lettuce as I can. Even if the outer leaves have brown tips, I'll pull the tips off and use the rest of the leaf.

I agree with Jenise about those prepackaged hearts of Romaine, though. I've always figured they were what's left after they pull off the rotten outer leaves.

I use anything that looks good. If the outer leaves are damaged they go, but otherwise if I understand correctly the darker green the more estrogen and Vitamin D in there, and I want it all.

But while you have me on the phone , I need to insert a rant here against those awful pre-packaged "hearts of romaine" which have been mechanically washed and bagged and which arrive in your supermarket with half the flavor and about a tenth the crispness of a whole fresh head. Fie on them!

The romaine are awful and I smelled smoke in one package. I don't buy them anymore. The ones I do buy now and then are the baby spinach and spring mix, when I don't have these in my garden. Safeway has really nice mixes in bins, fresh, most of the time. I usually have some sort of lettuce in my garden, except for the months we have high heat.

... if I understand correctly the darker green the more estrogen...

Guess I'll be opting for pale lettuce hereafter.
'Winger

Oh I dunno. You're cute when you're bitchy.

Eat your greens!

What Jenise said. I strip the outermost leaves if they are browned, wilted, or otherwise worse for wear. Otherwise I use all the leaves.

-Paul W.

sad to say ..... but I now associate lettuce with near death experiences. And I speak from experience.

Living in India, lettuce washed in local water can be lethal. Most ex pats who do buy it soak it in a some kind of iodine laced water bath for 24 hours...but for me...lettuce will be strictly food tourism for me - something to be consumed in the US or Europe

Sad but true

sad to say ..... but I now associate lettuce with near death experiences. And I speak from experience.

Living in India, lettuce washed in local water can be lethal. Most ex pats who do buy it soak it in a some kind of iodine laced water bath for 24 hours...but for me...lettuce will be strictly food tourism - something to be consumed in the US or Europe

Sad but true

As much of it that is clean, unblemished (reasonably) and edible.

[Jenise]

sad to say ..... but I now associate lettuce with near death experiences. And I speak from experience.

Living in India, lettuce washed in local water can be lethal. Most ex pats who do buy it soak it in a some kind of iodine laced water bath for 24 hours...but for me...lettuce will be strictly food tourism - something to be consumed in the US or Europe

Sad but true

When I lived in Saudi Arabia, understanding that human waste was used as fertilizer, we soaked all fresh vegetables and fruit (mostly coming in from Egypt) in a weak bleach solution for several hours. Probably what you're having to do and why you're having to do it.

Jenise

Did you get used to doing that? How long did you live there?

We use it in salad and sandwiches.

We use it in salad and sandwiches.

We have a winner.

Our new favorite lettuce is this nice clamshell package of four "artisan" lettuces... http://www.taproduce.com/artisan-lettuce/ (I'm actually not sure this is the same brand as what I buy, but looks just like the packet of four here, and the same varieties are included. (I'm traveling right now so can't check my fridge.)
There is no waste as they are always in beautiful shape. As soon as I buy it, I take them out, wash the heads very well and dry them in my salad spinner. I then rinse out the clamshell, and put them back in to be ready for use. They are terrific.

[Jenise]

Jenise

Did you get used to doing that? How long did you live there?

Yes I did--lived there a year. And yes I got used to it--vegetables are like my #1 food so I was happy to do whatever was neccessary, and for the most part the produce was far tastier than the American stuff grown by Big Agriculture I was used to. Too, I moved there from Northern England, where in the winter one went long periods without seeing much more than cabbage, carrots and broccoli. The different bounty of Saudi Arabia, even in that heat, was an interesting change.

Things like potatoes and cucumbers were the best I've ever had in my life. The potatoes I liked best were almost med-large and round, almost black skinned, with yellow innards the texture of a russet but creamier. They tasted like the butter had been grown in them. Incredible.

And I loved shopping at the vegetable souks. My favorite guy could multiply, strangely, but not add. So he'd weigh and give you the cost of each item, but you'd have to keep track of the sum. He always trusted that you'd give him exactly the right amount (and of course I would). It was a level of trust us western shoppers weren't used to.

Does anybody cook lettuce? I've never tried making anything with cooked lettuce in it, but I have come across a few recipes for things like soup made from lettuce. Anyone?

[Jenise]

Does anybody cook lettuce? I've never tried making anything with cooked lettuce in it, but I have come across a few recipes for things like soup made from lettuce. Anyone?

Lettuce soup is about all I've come across, Matilda, at least where traditional salad lettuces and not extra cool stuff like arugula is concerned.

I routinely toss lettuce that's a few days past its prime into my fried rice or noodle bowls.

Our new favorite lettuce is this nice clamshell package of four "artisan" lettuces... http://www.taproduce.com/artisan-lettuce/ (I'm actually not sure this is the same brand as what I buy, but looks just like the packet of four here, and the same varieties are included. (I'm traveling right now so can't check my fridge.)
There is no waste as they are always in beautiful shape. As soon as I buy it, I take them out, wash the heads very well and dry them in my salad spinner. I then rinse out the clamshell, and put them back in to be ready for use. They are terrific.

Which store did you find this product ....I'm wondering if Trader Joe's might have it?

Our new favorite lettuce is this nice clamshell package of four "artisan" lettuces...

We really try not to buy any more plastic packaging than we need to and that array of 'yuppie lettuce' with cute names (bet they have them over at Whole Paycheque) just raises my hackles, no matter how tasty the product might be.

Many years ago (1940's and 1950's) in the small cafes and many home kitchens of the Midwest we used iceberg lettuce exclusively. We would use the green outside leaves on sandwiches or to line a bowl or hold a garnish on a plate. The centers were cut into wedges and served as salad. The dressings of choice were the thick sweet tomato and oil based "French" dressing or the thick 1000 island dressing and if you wanted to get fancy blue cheese dressing. As a small child I loved the first two. It took me awhile to handle the stronger flavor of blue cheese.

Now we generally eat romaine, and leaf lettuces with a vinegar or citrus and oil based dressing. I will admit I do occasionally really crave an old fashioned iceberg salad.with one of the classic dressings.