Like lemons, limes and garlic, lettuce is one of those foods that I will always purchase, regard less of the season. We eat salad almost every night with our dinner, and I can't imagine only doing so in the months that I have access to a local or Canadian variety.
But buying lettuce in March also ensures that I can be paying close to $3 per head. In July the same leafy greens are usually $.69, which means that my winter salads are far pricier to make. And with all food prices on the rise these days - Loblaw Companies (and all the stores under their banner) will be raising their prices by 5% April 1 - I want to make sure I get the most bang for my buck.
This is why I store my lettuce for minimum waste, and make certain the leaves stay crispy and green for at least a week after purchase, meaning I can buy more than one head at a time, saving me mid-week trips to the market/store.
Because you know those gases prices aren't too low these days, either.
Before washing your lettuce, remove the bottom stem.
Place the entire head in a colander, and rinse well with cold water.
Shake off the lettuce leaves but don't dry them. Lay them flat on some paper kitchen towels.
Roll the towels up into a cylinder shape. Don't cover the top and bottom of the tubes so the lettuce can breathe a little.
Place the tubes (one per head of lettuce) into an eco-friendly compost bag, close it up and store in the fridge. Pull out the tubes as needed for your salad.