Our shares have included different types of lettuces, as well as Tokyo Bekana greens. This lettuce-like member of the brassica family has a mild flavor, with a crunchy, juicy stem and sweet leaves. The leaves have a lovely springy light green color. You can use this versatile green just like you would any lettuce, and you can also use it like bok choy and slice in thinly for stir-fries or sautés.

One of my favorite ways to use lettuce in general is for lettuce wraps. There are many variations of this type of dish, but my favorite uses lean ground chicken, Thai fish sauce and rice. You can omit the chile pepper to make these mild enough for anyone, but I like to add Sriracha or another hot sauce to spice things up when serving. You can also add rice and/or julienned veggies like carrots and summer squash such as zucchini to make them heartier.

Thai-Style Ground Chicken Lettuce Wraps

Serves: 4

2 tbs fish sauce
1 lime (2 tbs juice and 1 tsp zest)
1 tbs brown sugar
1 lb ground chicken or turkey
1 1/2 tbs vegetable oil
1 jalapeno or red chile – seeded and minced (optional)
3 tbs basil leaves – minced
2 medium scallions – thinly sliced
1 head lettuce – leaves separated (washed and dried)
sriracha or hot sauce (optional, for serving)
cooked Jasmine or other rice (optional, for serving)


Mix fish sauce, lime juice, and sugar in a bowl and set aside. Chop chicken finely. Heat oil in a skillet; add chicken, chile if using, and lime zest and cook 5 min or until chicken is no longer pink. Remove from heat; add fish sauce mixture, basil, and scallions.

Transfer chicken to a bowl and serve with lettuce leaves and optional hot sauce, rice and veggies.

Original recipe inspiration from Cook’s Illustrated.