Celtuce, also known as stem or asparagus lettuce, is a variety of lettuce grown for its long, tender stalks. Once its tough outer skin is peeled away, its stem can be used a variety of ways both raw, marinated and cooked. Its bitter leaves can be eaten too, best tossed into stir-fries. It’s rare to find Celtuce outside of Chinatown, especially grown organically and locally in the Northeast. That’s why we love cherishing this unique vegetable once it comes into season and shows up in a Local Roots share.
4 stalks of celtuce
2 tsp soy sauce
2 tsp rice vinegar
1 tsp sugar
½ tsp sesame oil
½ tsp chili oil
Sichuan peppercorns, toasted and crushed (optional)
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