Some of my friends banded together this year and arranged for a local farm to deliver boxes of produce to one of their houses where they all go to pick up their fresh produce. It’s a great idea; reducing fuel used to move produce around the country by buying locally as well as supporting local farmers. Not to mention, the freshness of the produce can’t be beat. I have been a member of a CSA (Community Supported Agriculture) for a few years now and I have grown to love it. It’s a little challenging at first because the box arrives with fresh, seasonal produce but you don’t control what’s in the box. It takes a bit of adjusting to get used to cooking seasonally. I get an email a few days ahead listing what’s in the box which helps me to plan how I will be using my produce.
My friends are enjoying their farm boxes but are going through some adjustments, as I did, the first year. One big shock to me was the amount of lettuce received in the Spring. I typically get about 6 heads of leafy lettuce plus some arugula in the early weeks of Spring. That’s a lot of lettuce for an average family. I enjoy salads for lunch and dinner so I can put quite a dent in it, but I was giving a lot away the first couple of years. Plus, it’s a lot of work to wash 6 heads of lettuce!
I now have two salad spinners and have a good handle on how to quickly clean and store my lettuce for the week ahead. I keep my lettuce in the salad spinners in the fridge and the lettuce lasts me all week very nicely. Now….what to do with all that lettuce?
Well, think breakfast! I know it sounds a little strange, but lettuce with eggs is a filling and refreshing way to start the day. Not to mention, if your lettuce is already washed and ready to use, it takes about 5 minutes to put your breakfast together. That’s a winner to me.
Fried Egg over Lettuce with Fruit by Jodie Pelinsky
- Shred as much lettuce as you like onto a large plate.
- Fry one large egg over medium heat in a pan sprayed with olive oil spray or your oil of choice. Lightly salt the egg with sea salt while cooking. I leave the yolk runny. Make yours how you like.
- Wash and slice the berries while the egg is frying. Put the berries mixed together onto the plate next to the lettuce.
- Slice a lemon. (I keep a whole lemon sliced in a container in the fridge to save time)
- When the egg is finished cooking, slide it on the top of the lettuce. Season with a little pepper if you like. Squeeze the lemon over the lettuce and egg and dig in!
Trust me on this. The egg yolk mixed with the lemon, salt and pepper is delicious with the lettuce. This whole breakfast is about 120 calories, so you can feel free to increase the amount of berries as much as you like. Enjoy!