>every once in a while you'll run into a variety of produce that only really works for fresh & doesn't lend well to processing. This mostly happens w leafy greens (we don't make … lettuce sauce)
I wish I could buy frozen lettuce. Lettuce can be cooked (e.g. for lettuce soup), and cooked lettuce loses the crisp texture, so there's no drawback to freezing it first. The idea that lettuce is only a salad vegetable is an irrational tradition, like the idea that there are foods only suitable (or unsuitable) for breakfast. I'd eat more lettuce if it wasn't so expensive compared to frozen spinach.
In my experience, I've accidentally heated lettuce when making some kind of salad which makes it really bitter. Because of that, I've thought of lettuce as only fresh food. Is that not the case then?
I'm not sure if heating actually increases the bitterness of lettuce, or just the perception of bitterness because the softer texture makes better contact with your tongue. I personally am not very sensitive to bitter tastes, but if you are, you could use a smaller portion. Easy portion control is another advantage of frozen vegetables, because you don't have to worry about the unused portion rotting.
I wish I could buy frozen lettuce. Lettuce can be cooked (e.g. for lettuce soup), and cooked lettuce loses the crisp texture, so there's no drawback to freezing it first. The idea that lettuce is only a salad vegetable is an irrational tradition, like the idea that there are foods only suitable (or unsuitable) for breakfast. I'd eat more lettuce if it wasn't so expensive compared to frozen spinach.