Before I started farming, I would look at the clamshell case holding a head of "Boston Lettuce" in the produce isle and wonder "Why"?
Why would this tiny, often-wilted, head of sadness warrant a high price and an armature of plastic?
It didn't take long for me to recognize that "Boston Lettuce" was what our seed suppliers referred to as "Butterhead Lettuce" (I tend to prefer the latter, as it harkens to the silky-smoothness of the head).
But, aside from having the same humble origins, these lettuces couldn't be more different, and this lies in the fact that they were grown very differently.
We've found that our soil-grown heads are typically larger, taste better, and store longer (provided that you've placed it in a hermetically-sealable container or ziplock-type bag) and hope that this is your conclusion as well.
As my title suggests, the best thing you can do with this melt-in-your-mouth lettuce is to make a wrap out of it.
You don't need to be picky about the filling. We've gotten away with stir-fried mushrooms and onions, quinoa, shaved carrots. The important thing is to add a sauce that makes sense with your accoutrements.
Still unsure how to make this ingredient shine? This write-up is a good starting point to falling in love with one of my favourite lettuces.