Lettuce is what I have routinely had trouble growing. It only takes a few weeks to harvest and in years past, that left me with either only lettuce in my salad or other veggies in mid-summer and no lettuce. It took a while to realize I have to plant small amounts over the entire growing season.
While I figured out succession planting, I was still having trouble with lettuce in particular. It took a solid lesson from one of my dearest friends, a Vermont woman farmer who owns and operates Foggy Brook Farm, to teach me to barely cover the seeds and DO NOT PAT DOWN. Once I followed her instructions, greens have been abundant all season.
Harvesting and putting up lettuce and greens is intense and I now completely understand why a bag of greens costs $5 a bag. "Triple washed" takes time!
I bulk harvest the entire lettuce/greens crop either first thing in the morning or late in the day. I yank the whole plant and cut the roots off for the compost, then dump the greens in a strainer. I rinse the greens and soak them in cold water, then repeat twice more. Then I return the greens to the strainer and let them drip dry with the strainer resting over the bowl. When the lettuce has dried to only be damp, I wrap it in compostable paper towels and then store (in the towels) in reused plastic bags. This helps keep greens fresh for almost a week in the fridge.
And now I can pull greens anytime for salads, stir fry, or anything that strikes our fancy!