Chard, Onions, Carrots, Rutabaga, Kale, Scallions
Updated: Oct 4, 2021
Remove rubber band from bunch. Trim ends of chard stalks. Place in cold water bath for a minute or two. Remove from cold water bath and shake to dry. You can also place the leaves in-between kitchen towels to soak up the excess water. Place chard in plastic bag and keep in chiller drawer of fridge. Prick small holes in the bag to let the leaves "breathe" or leave the top of the bag slightly open.
Place in cool dry dark place. Try to use within the next week or two.
Remove from bio-bag and compost the bag. Do a quick rinse of carrots under cold water and place in plastic bag. Store in chiller drawer of fridge. When ready to eat, use hands or vegetable scrubber to do a deep clean.
Store in chiller drawer of fridge. Eat within the next week or two. Scrub when ready to eat. Pro tip: peel the rutabaga before eating - this helps mellow out the somewhat sharp rutabaga flavor.
Remove from plastic bag. Rinse out bag and let drip dry. Place kale in a cold water bath and let sit for a minute or two. Remove from water and shake dry. Go the extra mile and dry between kitchen towels (go the extra extra mile and trim kale stalk ends!). Place back into plastic bag. To let the leaves "breathe", prick holes in the plastic bag or leave the top open. Store in chiller drawer of fridge.
Remove from bio-bag. Compost bag. Place scallions in a water bath. Use fingers to work out leftover soil from the roots. Once clean, place in a plastic bag and keep in chiller drawer of fridge.
Microgreens from Metro Microgreens
Keep in container in fridge. When ready to eat, just pull the amount you want to eat off of the coconut coir.