On Surviving Expensive Lettuces

So, recently people have been paying $7 for a head of lettuce in Auckland - and on 7 Days one of the guys said he'd actually seen them at $9 somewhere. 

And folk are outraged!

But this is merely a consequence of mother nature doing what she will - the various cyclones earlier this year meaning many of the North Island's green crops have been damaged or wiped out completely, and veges consequently hard to come by.  So while I understand the frustration about the price rise - it's not like it's anyone's fault really.  It's just life.

And I have a genius solution:

Don't eat lettuce.

I mean, truly - isn't it mostly water anyways?

Sure - it has some nutritional value.  It's high in fibre, Vitamin C, Vitamin A and Vitamin K - but so are other, hardier plants.

So, I thought I'd make a list of other salad greens that are tasty and different and easy to source that cost you pretty much nothing.

1) Dandelion Greens

Super low in cost because it's probably already growing somewhere on your section.  And if you are like me and not the best keeper of pristine lawns - all through your lawn.*  It's also even better for you nutritionally than lettuce - high in fibre, Vitamins A, C and K - but also Vitamin E, Thiamin, Riboflavin, Vitamin B6, Calcium, Iron and Potassium. 

If you find it a bit bitter forgo it as a straight salad leaf.  Just blanch it in boiling water for about 30 seconds and use it in a sandwich.  Still good!

2) Puha 

So this has four times the fibre per serve that lettuce does. Four times!  And it's also a good source of Vitamin A, Vitamin C and folate - so eat plenty if you're trying to get knocked up.  And I can tell you from experience it's delicious and versatile.  Some people find this a little bitter - I don't.  I use it straight from the ground in a salad and it's delicious.  I also use it in soups and stews.  And like dandelions I find it growing (you guessed it) around our section.  So again - free food.  If you are worried about food identification don't be!  The leaves are quite easily identifiable combined with the flower.  Go for the green, smaller leaves (especially for salad)

3) Nasturtiums

I feel very lucky to have grown up with parents who taught me how to eat this stuff.  While we didn't eat many dandelion leaves or puha as kids, we definitely ate these - which grew in abundance around many of the houses I lived in.  Nasturtium is definitely not for everyone - the leaves are a little peppery - but that's probably why I love them so much!  

Think of it as a substitution for rocket and you'll be able to use it how it's best suited.  I use it in a green salad alongside things like cucumber, spinach and mint (to balance the pepper).

Nasturtium flowers are also edible (and less peppery) and contain 10 x the Vitamin C of lettuce! 

4) Watercress

You will most likely have seen this growing rampant in many a roadside drain - especially in rural New Zealand.  While you do need to be wary of the water quality of those drains in terms of eating from them - most are quite safe.  And healthy watercress will grow well in clean, running water so usually the cress is a sign of good things.  One cup of watercress will give you your RDI in Vitamin K (among other vitamins and minerals) which helps with bone and heart health and is 5 times the amount you will get from eating (you guessed it) lettuce.  Like nasturtiums, watercress is slightly peppery in taste, so best in small quantities in salads or sandwiches.  If you have a heap it's also delicious in soups and stews.  And, unlike the plants mentioned above, it can be procured from (some) vegetable stores (if you must).

5) Silverbeet (or swiss chard)

I think of this as 'poor mans spinach'.  Almost as tasty, a little woodier, but easy to source and still pretty good!  I don't know what it is about this stuff but it seems to be the cockroach of plants in NZ - it survives anything!  Unlike everything mentioned above, this doesn't usually grow 'wild' as such, but is very easily cultivated, and happy growing in gardens of average soil quality - or even in a pot on the deck.  Like watercress, it is high in Vitamin K as well as Vitamin A, Vitamin C and other stuff.

What I love about silverbeet is that if you're not growing it yourself, you will probably know someone who is.  And as it is a low maintenance, generally happy wee plant - they will have it in abundance and be happy to share.  I often end up with a couple of bags full from my wonderful Grandma who has too much to know what to do with.

But I know what to do with it.  Once it's all well washed (earwigs and slugs removed) I separate the biggest part of the stalk (cos woody) from the leaves and put a small amount of water into a large pot.  I then steam the leaves, drain most (not all) of the water and blitz it with my hand held destructo stick thing (slender blender).  In this format it is perfect for lasagnes, pies, pasta sauces or (my favorite) saag (spinach based curries).  If I don't need to use it immediately, I then date and freeze it for future use.

6) Add Herbs

My simple solution to good salads is my kitchen shelf.  On this I grow some tasty additions to any salad which I can keep year round.  Basil** is my most favorite herb (in terms of flavour) on this earth.  I love to chuck it in a hearty salad alongside feta, nuts and roast vegetables.  A real flavour boost.  My other favorite is thyme - which gives a slightly citrus zestiness to a salad.  Both live in my kitchen, so it's not hard to add.

Out in the garden I also have chives, fennel, mint and oregano - just to name a few things.  All wonderful additions to any salad.

My beloved herb shelf - now has sage, basil, rocket, coriander, spinach (and dried bay leaves)

So basically, fuck $7 lettuce.  Live a little!  Better eating everyone x

* And if you live in an apartment just check out your local park - you'll probably find some there.  As with all things you find in the park - make sure you wash it before you eat it.

** Pro tip to keeping supermarket basil alive forever: re-pot it into 3 - 4 pots (they bulk plant it to make it look bushy/full).  This way the plants won't become root-bound and have some room to live.  My basil (pictured above) was bought four months ago.  Also, put it somewhere sunny - like, say, a windowsill.