Storage & Wilt Revival Tips
Handpicked fresh produces from our farm and artisanal product created with love in our farm kitchen.
Wilt Revival
Salad Greens
- Store in the fridge
- Change the paper towel every 3 days in the plastic bag to absorb moisture and prevent rotting
- Close the zip lock bag or place in an airtight container when storing salad or sprouting greens
Sprouts
- Rinse sprouts twice a day with running water and drain to prevent rot and fungus
Microgreens
- Water microgreens once a day and provide access to sunlight
Bunched Vegetables
- Change the paper towel every 3 days in the plastic bag to absorb moisture and prevent rotting
- Close the zip lock bag or store in an airtight container when storing bunched vegetables. Alternatively, store with bottom stalks submerged in 3cm deep water (change water regularly) to extend shelf life
Roots & Alliums
- Store potatoes on the countertop
- For carrots and radishes, do not cut the main leaves to extend their lifetime
Grains
- Keep dry in an airtight container
- Soak overnight or at least 1 hour prior to cooking
Ferments
- Store in the fridge
- Avoid leaving in a hot environment as it will activate the fermenting process
- Do not expose to a direct sunlight as it will kill probiotics
Wilt Revival
Having issues with wilted produce but still want to salvage and consume it? We’ll show you how to revive it:
- Soak salad greens or wilted vegetables in an ice bath for 3 minutes.
- Spin dry with a salad spinner for salads or use a paper towel to dry bunched vegetables before serving.
- Do not soak edible flowers in ice water, as it will further wilt them.
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