Lettuce reason together

Plain old garden-variety lettuce plays less of a role at dinnertime around here than it used to, now that variations on the theme are more readily available. There is, however, no substitute for it in the Classic Taco, so occasionally I buy a head, and then throw away a third of it because it’s turned to slime, and not funny slime at that.

From this here blogozine, four years ago:

[M]y experience with organic lettuce has been uniformly positive: it doesn’t taste any better — I mean, we’re talking lettuce here — but the two-dollar amorphous organic head inevitably lasts longer in the vegetable crisper than the 99-cent spheroid with the big brand name, and less of it winds up being thrown away for excess wilt.

I stand by these statements, but for some reason it’s getting harder to find the genuinely-organic stuff around here. There’s always the preshredded variety, if I’m inclined to spend four times as much per taco; it has, however, the same short lifespan. Even in the crispier of my crispers, bagged by Ziploc, there’s going to be some inedible residue left behind.

None of this is exactly a tragedy, of course, but whining at length is one of my main strengths as a blogger, which shows you how much of a big deal that is.


  1. GradualDazzle »

    24 July 2009 · 8:51 am

    I have made the switch to using fresh baby spinach instead of lettuce in pretty much everything. I realize it’s not *quite* the same, but it keeps better in the fridge for lots longer.

  2. fillyjonk »

    24 July 2009 · 3:59 pm

    Any “leaf” green that can be bought with the leaves fairly undamaged is going to last far longer than shreds. I tend to rely on baby spinach, or “Italian mix,” when I can get it.

    That said, shredded cabbage seems to last far longer than shredded lettuce. (Maybe the fact that bacteria won’t attack it as readily should be a warning?)

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