Jun
06
    
Posted (Lori) in News

STORING AND PRESERVING

LETTUCE AND GREENS

–Get it into the refrigerator as soon as you can

–Pat it dry before you refrigerate

–Put it in a bag with holes poked in it; put a piece of paper towel in the bag to absorb moisture

–Check every few days; remove brown leaves, replace

the paper towel

–Use the more fragile varieties—the mirlo and panisse—first, the Tropicana will last almost two weeks if cared for.

Some sources suggest wrapping each leaf in paper towels, which probably works if you have enough time, patience, and paper towels.

PRESERVING

Freezing lettuce is possible, but not worth the trouble. You can make lettuce soup and freeze that. Or chop and freeze the leaves and use them in soup. But they are so much better fresh that it’s better to eat them.

But Chinese cabbage and bok choy, which are usually cooked, are great candidates for freezing and can also be made into sauerkraut or kimchee. See the website, www.chycsa for instructions and recipes.



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