I started using this home delivery service for fresh organic produce last week. It looked interesting and I thought it might make my life a bit easier. Plus I don’t have to guess what is in season when I’m at the grocery store. Another delight, it’s like a gift package full of beautiful produce. This is some serious food porn!
Today’s bounty included:
Bananas x 3
Plums x 2
Valencia Oranges x 2
White Seedless Grapes
1 Lemon *
1 Lime *
4 Organic Apples (Fuji, Braeburn or Gala) *
The “x 2” and “x 3” are because, full disclosure, I still have many of the vegetables from last week, so I substituted some of the vegetables for more fruit. The items with an * I special ordered, they were not part of this week’s “Small Organic Box“.
How to Prepare Kale for Storage
While preparing the kale, I decide to take pictures… here’s my process…
Remove stems and then soak in cold water to remove sand and grit. Remove the stems by using your hands, take the stem in one hand and run your other hand down the stem toward the leafy top (like you would do with fresh thyme or rosemary). It does not take much pressure, don’t bruise the greens. Oxidation occurs when you use a metal knife on greens, turning them brown. If you must use a knife, use a plastic one.
Spin in a salad spinner to remove excess water.
Place spun kale on a sheet of paper towels ( I use ‘select-a-size’, two perforations worth or three sheets).
Place another paper towel slightly smaller than the bottom sheet on top of the kale, and then roll up.
Lastly put the roll in the plastic produce bag and store in the refrigerator for 5-7 days. I like to label the bag so that I can tell the kale from the herbs, lettuces, and other dark leafy greens.