Lettuce

ImageThe 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.

Did you know?

In 1997 a team of scientists and economists estimated that the value of services provided to humanity by the living natural environment to be over 33 trillion dollars per year.

Quotes

"We can no longer import our lives in the form of food, fuel and fundamentalism. Life is homegrown, always has been. So is culture. And so too are the solutions to global problems."

~Paul Hawken, Bioneers Conference 2006

CSA 2010 is closed

  • Don't Forget to Read Farm Notes on the Center Page for updates
      • Here's a sample box from October!
      • Celery
      • Celeriac
      • Onions
      • Carrots
      • Beets
      • Cabbage
      • Winter Squash
      • Black Beans
    CSA 2011 is not yet open

    Where We Are

    Spring is Coming!
    Thursdays are open for visitation. We are packing seed orders and chatting it up with friends and family. In addition to eggs and seeds, there are also dry beans and some root stocks floating around and available. The home farm is located at 10145 Oxford Rd. We hope to see you soon!

    303-485-7818

    info@eatabbo.org

      Boulder Farmers Market re-opens Saturdays on April 2 from 8-2 and Wednesdays on May 4 from 4-8

      This year we will also have seeds at the Longmont Farmer's Market for the first 6 markets.

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