It’s hard to believe that the spring is almost over and that we’ll be saying “goodbye for now” to some of our favorites — including lettuce.

Bolting – it’s not just for lightning…

While you can grow lettuce pretty much year round, most growers stick to spring and fall crops. This is because lettuce grown in hot weather can “bolt” very quickly. When a plant bolts, it sends up a flower stalk and starts to go to seed. It’s basically the plant’s way of waving the white flag: “I’m done here! It’s time for the next generation to take over!”

Bolting may not seem like such a bead thing.. seeds mean more lettuce for the future. But in lettuce and other cool-weather leafy plants, bolting changes the flavor. A LOT. Bolted lettuce will start to have a sharp, bitter flavor. Not even your strongest Dijon dressing is going to cover that up.

So, what’s a farmer to do?

By next weekend, it’s supposed to return to the high 80s again and that’s a no-go for lettuce. We’re going to be harvesting a lot of lettuce — and since it’s the last we’ll be getting until cooler temperatures return — we want to make it last. Here’s how:

• When you receive your lettuce, give it a good rinse. Shake off most of the water (so it doesn’t rot) and spin or pat it dry.
• Place the paper towel in the bottom of a clean plastic bag or container. Then put your lettuce on top.
• Close it up and store in the fridge.
• Make sure to check the paper towel from time to time. If it starts to get wet, replace it with a new one — otherwise, your lettuce will get slimy.
• Because it’s fresh picked, your lettuce can last up to 2 weeks (although we’ve usually eaten ours long before then!)

Another important tip: Don’t shred your lettuce until you’re ready to eat it. The full leaves will resist decaying and getting slimy longer. Want to learn a little more about keeping your lettuce fresh? Check out this article from The Spruce Eats!