Local Lettuce

Try the lettuce that speaks for itself

Get a taste of our locally grown baby greens and see why people keep leaving us messages about our lettuce. You might even call in yourself!

LEARN MORE ABOUT US

Local Lettuce

Shake It Up With Salad Kits

We’re making it even easier to enjoy fresh, flavorful salads with our brand-new Salad Kits. No need to wash, just shake and enjoy!

Lettuce & Lettuce Blends

Salad Kits

Local Lettuce

Baby Crispy Green Leaf

Local Lettuce

Baby Red & Green Leaf

Local Lettuce

Baby Spring Mix

Local Lettuce

Sweet Baby Butter Leaf

Local Lettuce

Sweet & Crispy

Local Lettuce

Crispy Caesar

Local Lettuce

Southwest

Local Lettuce

Sesame Ginger

THE GREENHOUSE

We’ve built the most modern greenhouses in the world to bring you sustainably grown, local lettuce all year round. Our facilities in Devens, Massachusetts and McAdoo, Pennsylvania are centrally located to deliver greens to your local grocery store daily.

LOOK INSIDE THE GREENHOUSE

LOOK INSIDE THE GREENHOUSE

OUR
STORY

See how we grow fresh, clean, crispy lettuce in our state-of-the-art greenhouse.

LEARN MORE ABOUT US

RECIPES

SEE THE POSSIBILITIES

vietnamese-rice-noodle-salad-image

Vietnamese Rice Noodle Salad

Loaded Greek Salad with Lemon Vinaigrette image

Loaded Greek Salad with Lemon Vinaigrette

CHARCUTERIE CHEF SALAD WITH FIG WHITE BALSAMIC DRESSING

Charcuterie Chef Salad with Fig White Balsamic Dressing

WHERE TO BUY

Enter your ZIP code to find a Little Leaf Farms retailer near you, or click “buy online” for delivery options.

LET’S BE FRIENDS

littleleaffarms

We had an amazing time connecting with local commu

We had an amazing time connecting with local communities in PA and DC on our mobile tour! From Oktoberfests and farmers’ markets to regattas, we loved introducing Little Leaf Farms and sharing how we grow.

Check out some of our favorite moments from the road and lettuce know where you think we should visit next 👀🥬

Reviving your salad game, one crunchy leaf at a ti

Reviving your salad game, one crunchy leaf at a time 🥬

#LLFTastemonials

This Fall Harvest Salad Stuffed Acorn Squash by @k

This Fall Harvest Salad Stuffed Acorn Squash by @karalydonrd is perfect as a festive side dish! Find the recipe below. 🍁

Ingredients:
3 acorn squash, halved and seeds removed
1 tbsp minced shallot
¼ cup apple cider vinegar
1 tsp dijon mustard
½ tbsp honey
½ cup olive oil, plus more for brushing squash
Salt and pepper, to taste
4 oz Little Leaf Farms Baby Spring Mix
1 cup cooked farro
½ cup dried cranberries
¼ cup toasted pecans
¼ cup pumpkin seeds (pepitas)
½ cup crumbled goat cheese

Directions:
1. Preheat oven to 375 degrees F.

2. Place acorn squash halves cut side up on a rimmed baking sheet or roasting pan. Brush with olive oil and season with salt and pepper.

3. Bake squash until tender and caramelized around the edges, about 50-60 minutes. Set aside to cool slightly.

4. Meanwhile, prepare the dressing. In a small bowl or mason jar, whisk together shallot, vinegar, dijon mustard and honey until combined. Slowly add olive oil while whisking until emulsified, or shake all ingredients in the mason jar until combined. Season with salt and pepper, to taste.

5. In a large mixing bowl, add Little Leaf Farms Baby Spring Mix, farro, cranberries, pecans, pumpkin seeds, and goat cheese and toss to combine.

6. Toss salad with desired amount of dressing and toss to coat.

7. Generously fill acorn squash bowls with dressed salad.

Hands free is the way to be! 🙌 Our fully automa

Hands free is the way to be! 🙌 Our fully automated growing system guarantees you the cleanest and crispiest greens around.

Fall flavors at their finest! This salad by @domes

Fall flavors at their finest! This salad by @domestikateblog combines roasted butternut and delicata squash, farro, goat cheese, pepitas, and dried cranberries on a bed of our Baby Red & Green Leaf Lettuce. Top it off with a homemade maple-mustard dressing for a meal you’ll love. Recipe below! 🍁

Ingredients:
2 cups butternut squash, cubed
1 small delicata squash
1 cup farro, cooked
¼ cup olive oil, plus more for drizzling
¼ cup apple cider vinegar
1 tbsp grainy mustard
1 tbsp maple syrup
1 tsp garlic, minced
Little Leaf Farms Baby Red & Green Leaf Lettuce
2 oz goat cheese, crumbled
3 tbsp pepitas
2 tbsp dried cranberries
Salt and pepper

Directions:
1. Preheat oven to 425 degrees.

2. Slice delicata squash and remove seeds; arrange delicata with cubed butternut squash on a baking sheet, drizzle lightly with olive oil and season with salt and pepper. Roast for 30 minutes, tossing halfway through. Set aside to cool slightly once cooked.

3. While squash is roasting, cook farro as directed and set aside to cool slightly once finished.

4. In a small jar, combine olive oil, apple cider vinegar, mustard, syrup, and garlic. Season with salt and pepper and tightly screw on the jar top before shaking vigorously to emulsify the dressing.

5. Assemble the salad by filling a large bowl with Little Leaf Farms Baby Red And Green Leaf Lettuce. Add cooked squash, farro, crumbled goat cheese, pepitas, and dried cranberries. Toss with dressing immediately before serving.

Freshness that lasts! Our greens stay crispy and d

Freshness that lasts! Our greens stay crispy and delicious by being harvested and shipped to your local grocery store in as little as a day 🥬

Add a dash of autumn flavor to your next salad! @c

Add a dash of autumn flavor to your next salad! @chiefspicemama tops our Sweet Baby Butter Leaf lettuce with roasted butternut squash, apple slices, dried cranberries, and tahini dressing. Get the recipe below!

Ingredients:
For the Salad
2 cups diced butternut squash (½ inch dice)
1 tsp cinnamon
¼ tsp nutmeg
Salt to taste
2 tbsp avocado oil
4 oz Little Leaf Farms Sweet Baby Butter Leaf Lettuce
½ cup cooked farro or Israeli couscous
1 apple, diced
¼ cup sliced red onion
¼ cup dried cranberries
¼ cup roasted hazelnuts or walnuts, roughly chopped

For the Dressing
4 tbsp tahini
Juice of 1.5 lemons
2 tsp maple syrup
Salt and Pepper to taste
Pinch or two of cayenne
½ tbsp water

Directions:
1. Preheat the oven to 400 F.

2. Toss the butternut squash with the cinnamon, nutmeg, salt and avocado oil and place on a baking sheet. Bake in the oven for 25-30 minutes or until fork tender. Transfer to a plate and allow it to cool.

3. Cook the farro or couscous as per package instructions.

4. Whisk the dressing ingredients adding as much water as needed to get a creamy but drizzle worthy consistency. Adjust the salt to taste.

5. In a large salad bowl, mix the Little Leaf Farms lettuce, farro or couscous, roasted butternut squash, apples and red onions.

6. Drizzle with the dressing and toss well to coat. Sprinkle with the chopped hazelnuts or walnuts and cranberries and serve right away.

Crunchy, fresh, and clean! Our lettuce is seeded,

Crunchy, fresh, and clean! Our lettuce is seeded, harvested, and packaged without ever coming in contact with human hands or harmful chemicals. 🥬

Once you try our salad kits, there's no going back

Once you try our salad kits, there's no going back 🥗

#LLFTastemonials

Looking for a cozy fall salad? @plantbasedbre’s

Looking for a cozy fall salad? @plantbasedbre’s recipe combines sweet potatoes and black lentils with our crispy greens for a flavorful, filling dish. Get the full recipe below!

Ingredients:
2 cups Little Leaf Farms lettuce
¼ cup Sweet potato, steamed and cooled
¼ cup Black lentils, cooked and cooled
¼ cup Red onion, sliced
¼ cup Cherry tomatoes, whole
¼ cup Carrots, shredded
1 tbsp Sunflower seeds
Green goddess dressing to taste
¼ cup Croutons (optional)
Salt and red pepper flakes (optional)

Directions:
1. Prepare sweet potatoes and black lentils*. Set aside.

2. Prep your veggies. Cut your onion and measure out your other veggies.

3. In a large bowl, combine the Little Leaf Farms lettuce, black lentils, carrots, red onion, sweet potato, tomatoes, and sunflower seeds. Combine well.

4. Once mixed, top with croutons, Green Goddess dressing, and sprinkle salt and red pepper to taste.

*note: if you’re tight on time, steam the sweet potatoes and cook the lentils as a part of your meal prep routine for the week.

Less daylight? No problem! Thanks to our energy-ef

Less daylight? No problem! Thanks to our energy-efficient LED grow lights, our baby greens get all the light they need to keep growing—even when the sun isn’t shining. 🌱

Starts fresh, stays fresh 😎 #LLFTastemonials

Starts fresh, stays fresh 😎

#LLFTastemonials

Meet Melissa! As a Seeding Supervisor in our PA gr

Meet Melissa! As a Seeding Supervisor in our PA greenhouse, she plays a crucial role in overseeing our seeds from germination to harvest.

One of her favorite aspects of working at Little Leaf Farms is the daily challenge of learning something new and striving to exceed goals. Her greatest accomplishment has been fostering a culture of teamwork among her colleagues.

Outside of work, Melissa enjoys spending quality time with her baby, swimming, cooking, riding her bike, and exploring new places. We’re so lucky to have her leadership and positive spirit on our team. 🌱

We’ve officially hit the road! 🚚🥬 The Lit

We’ve officially hit the road! 🚚🥬

The Little Leaf Farms truck is making its way around the Philly and DC areas over the next few weeks. Last weekend, we had a blast at the @allthingsgo music festival and a @nationals game!

This weekend, we'll be in Maryland at Das Best Oktoberfest and PIKEtoberfest. Stop by to learn all about our fresh baby greens and win some awesome prizes!

What’s the secret to growing greens this fresh a

What’s the secret to growing greens this fresh and clean? It all starts with our high-tech, hands-free growing system. Learn more at the link in our bio! 🥬

We’re excited to welcome a NEW member to our Sal

We’re excited to welcome a NEW member to our Salad Kit family: Sesame Ginger!

Joining fan favorites Crispy Caesar and Southwest, this bold and flavorful kit offers a delicious, quick, and easy meal option. No washing needed—just shake and enjoy a fresh, satisfying meal in minutes. 🥗

Learn more and find a store near you at the link in our bio!

Fall in love with this seasonal salad! Our crispy

Fall in love with this seasonal salad! Our crispy greens are paired with roasted squash, crunchy pepitas, and a delicious maple-tahini dressing. Get the recipe below! 🍁

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)

Directions:
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!

Growing strong! Each day, the little leaves in our

Growing strong! Each day, the little leaves in our greenhouse are automatically shifted forward until they are ready to be harvested. 🌱

Our Farmers Market Salad combines vibrant beets, r

Our Farmers Market Salad combines vibrant beets, radishes, and fennel with our crisp greens, sourdough croutons, and a tangy white balsamic vinaigrette. Find the full recipe below!

Ingredients:
8 oz Little Leaf Farms Baby Crispy Green Leaf
½ of a small fennel bulb sliced thin
¼ c radish, thinly sliced
1 medium golden beet, sliced thin
1 medium red beet, peeled and cut into thin matchsticks
1 large carrot, peeled and shaved thin
½ cup cherry tomatoes, sliced in half
sourdough croutons
Edible flowers, carefully washed & dried

Sourdough Croutons
4 slices of sourdough bread, cut into ½’ cubes
1 tbsp olive oil
1 tsp garlic powder
Fresh ground pepper
Pinch of Sea Salt

White Balsamic Vinaigrette
¼ cup extra virgin olive oil
1 tbsp honey
2 tbsp white balsamic vinegar
1 tbsp minced garlic
2 tbsp fresh parsley, chopped
Salt and pepper to tast

Directions:
Sourdough Croutons
1. Coat cubes of bread with oil and garlic powder in a mixing bowl. Crack some fresh ground pepper and toss with a pinch of salt.

2. Heat a large skillet on medium heat, spread the cubes in an even layer and shake the pan every so often for an even toast. Once golden, let cool and set aside.

Make the Vinaigrette
3. Whisk all the ingredients together until combined. Add a pinch of salt and fresh ground pepper to taste. If you are in a rush, throw all of the ingredients in a glass jar and shake until emulsified.

Assemble the Salad
4. Fill a large serving bowl with baby crispy green leaf lettuce. One by one, layer the fennel, beets, radish, carrot, cherry tomatoes, and croutons.

5. Drizzle with a little vinaigrette and toss with salad tongs, or two large spoons.

6. Garnish with edible flowers and serve with extra dressing on the side.

It's a beautiful day in the greenhouse 🤩

It's a beautiful day in the greenhouse 🤩

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