Little Leaf Farms

Dreaming of a salad you look forward to eating? Or a box of lettuce you actually finish before it wilts? Little Leaf Farms is here to make you a salad lover year-round with their commitment to growing the freshest, cleanest, and best-tasting lettuce. Based here in the Northeast in Devens, MA, Little Leaf Farms is able to harvest and ship their lettuce throughout our region within 24 hours, which means their greens stay fresh and crunchy in your fridge for two weeks or more.

Fresh, Crispy Lettuce You’ll Love

Little Leaf Farms’ Recipes

salad and dressing

INGREDIENTS

  • ½ cup Extra virgin olive oil
     ¼ cup Rice vinegar
     1 Clove garlic
     Salt and pepper

INSTRUCTIONS

  • Pour olive oil into a small bowl or jar. With a garlic press, press garlic clove into olive oil, including crushed pieces of garlic in the oil as well. Add rice vinegar. Whisk all ingredients together, it will thicken slightly. Add salt and pepper to taste.
    Drizzle over your leafy greens, toss greens and ENJOY!

charcutterie

INGREDIENTS

  • 4 oz Little Leaf Farms Baby Red & Green Leaf Lettuce
     ½ of a small red onion, sliced into half moons
     ½ cup cherry tomatoes, halved
     4 oz manchego cheese, cut into small wedges
     3 oz prosciutto, individually roll each piece then cut into ½” slices
     3 oz of cured salami, slice into ¼” thick pieces then cut into half moons
     ¼ cup marcona almonds, roughly chopped
  • For the Dressing
     ½ cup extra virgin olive oil
     ¼ cup white balsamic vinegar
     2 tbsp fig jam
     1 garlic clove, minced
     Fresh ground black pepper
     Sea salt

INSTRUCTIONS

      • Make Dressing

        1. Place all of the dressing ingredients into an 8 oz. mason jar with a lid. Shake well to combine and finish off with a few cracks of fresh ground pepper and a pinch of salt.

        Assemble

        2. Fill a large platter with Baby Red & Green Leaf Lettuce. Over the greens assemble the ingredients like you would a cheeseboard, grouping similar items together. Finish it off with a drizzle of dressing and serve!

roasted squash salad

INGREDIENTS

  • 4 oz Little Leaf Farms Baby Crispy Green Leaf Lettuce
     1 Medium acorn or delicata squash
     1 tbsp Olive oil
     1 pinch Sea salt
     Fresh ground pepper to taste
     3 tbsp Toasted pepitas
     2 Medium shallots thinly sliced
     1 cup Vegetable oil
     ¼ cup Ground tahini
     1 tbsp Real maple syrup
     2 tbsp Fresh lemon juice
     1 pinch Sea salt
     3 tbsp Water to thin (plus more if needed)
  •  

INSTRUCTIONS

  • 1. Preheat oven to 425˚ and prepare a baking sheet with parchment.

    2. With a sharp knife, carefully cut the acorn squash in half from root to tip. Remove the seeds with a spoon, and slice squash into ½” thick pieces.

    3. Arrange squash in a single layer on the parchment. Sprinkle with oil, salt, pepper and toss to coat.

    4. Bake for 40 minutes, flipping half-way through until golden with some dark spots here and there.

    5. Line a plate with two layers of paper towels and set aside.

    6. In a large saucepan heat the vegetable oil over medium-high heat until it starts to shimmer.

    7. Slowly add the shallot slices in batches, transferring to the paper towel lined plate with a slotted spoon once they crisp up and turn gold.

    8. In a medium sized bowl whisk together the tahini, maple syrup, lemon juice and salt. Once combined, slowly whisk in a bit of water at a time until the consistency is slightly runny.

    9. Grab your favorite platter or large bowl and fill it with lettuce. Layer on pieces of squash, sprinkle with pepitas and finally the crispy shallots. Drizzle with dressing and serve with extra crispy shallots for more crunch!