Tomatoes abound! And to those of you who came to our April work-ation - remember all those potatoes you planted? We've harvested some "new" ones for you (new, meaning small).
Also, several people have asked me how to keep their greens from going limp in the fridge. Our greens are cut fresh in the morning so are full of water content, then we store them with the stems in water so the leaf continues to draw water up, keeping itself fresh and crisp. If the leafy green has more water content than your fridge (i.e., it is more "humid" than your fridge), then the leaf can wilt and go limp (and since the greens are so fresh, they likely do have more water content). Greens are best kept in water like you would keep cut flowers or in a breathable (e.g., open, or one with a few holes in it) plastic bag. Here's a link to an earlier post on storing vegetables that might be useful.
Expect the following in this week's basket:
Heirloom tomatoes, cherry tomatoes, new potatoes, eggplant, peppers, hot peppers, green beans, kohlrabi, scallions, parsley, basil, cilantro, lettuce, kale, radicchio.
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