What do we have here? Working clockwise from top left, a bunch of cilantro, celery, a bunch of white chard, a few more canistels, a couple tomatoes, some oyster mushrooms, and in the middle, a green pepper and some mizuna. While the pickings may be a little slim as the farms recover from the freeze, the quality actually looks quite good. The greens in particular are looking very happy. On a related note, now that I have started immediately putting my greens and the like in plastic bags, I've found the shelf life has improved dramatically, and most things are remaining hearty and hale for most of a week, sometimes more if they stick around that long, before getting droopy. Coming next: a positive Florida avocado experience, and an eminently successful canistel experiment with the Week 6 fruit.
What I've found to be particularly helpful in keeping the greens fresh is, after bagging them, stand them up on their stems. The expired moisture rolls down the side of the bag leaving the leaves relatively dry so they don't go grotty nearly as fast.
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