Crisp, like romaine, and sweet, like butter! 
Little Gems ARE PACKeD With Delicious FLAVOR AND CRUNCH.

Highlighting the best of both lettuce worlds, crunchy and sweet, we take pride in growing these Little Gems on our farm.  With thinner stalks and thicker leaves, this heirloom lettuce variety was first cultivated in France, and now thrives here on our little patch of sunshine in "The Valley of the Heart's Delight."  


Our customers rave about these Little Gems every week as their favorite crunchy, crispy dinner time fix. Sturdy yet pliable, Little Gems are perfect for lettuce wraps, sandwiches, and salads and are so tasty, you won't even miss the carbs! As suggested by some of our customers, we tried these Chili-Lime Steak Lettuce Wraps recipe and our taste buds were dancing with sheer joy! We hope you enjoy this recipe as much as we did.


Chili Lime SKIRT-Steak Lettuce Wraps 

  • Start off by making a seasoning for your steak. We used a blend of chili powder, cumin, smoked paprika, onion powder, garlic powder, salt and black pepper. The cut we used for this recipe was a simple skirt steak.

  • Combine the olive oil, lime juice, cilantro, mustard and fajita seasonings for a quick steak marinade. Pour the marinade over the steak reserving 1 tablespoon for drizzling at the end.

  • While the steak marinates, cut up onions and a bell peppers and sauté them in a frying pan with two tablespoons of olive oil. If you like them with a nice crunch – cook for about 3-5 minutes. And if you like them softer, leave them on for about 3 minutes longer.

  • Melt butter on the same skillet. Add the steak in a single layer. Allow to sear and cook for 1 to 3 minutes on each side (or more depending on how done you like your steak). Add the reserved steak marinade to the skillet and cook until just heated. Remove from heat.

  • Divide into lettuce wraps.


Ian Thorp