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Washing your Produce
We've had a couple questions about washing vegetables. When we harvest for your boxes, we usually only wash the root veggies (radish, beets, carrots) and some of the leafy greens (salad mix, kale, mustards, cabbage). Dunking leafy greens in an ice-cold bath immediately after harvest helps seal pores on the leaves and keeps them fresher longer. Additionally, washing helps remove dirt and bugs that might have caught a ride from the fields.
All of our pesticides and herbicides are Certified Organic by OMRI, the Organic Materials Review Institute. This means they're much, much safer for human consumption than non-organic alternatives. That being said, we recommend that you wash all vegetables before eating.
Week 1 was heavy on the greens and baby veggies. Week 2 starts to incorporating more adult vegetables and some fruiting and root veggies. Olympian cucumbers are a prolific variety that grows well in the South Florida heat. Tigress zucchini looks like your standard green zucchini (last week's bag had baby zukes, we've included some larger sizes this week). Black summer bok choy is not actually black, but a beautiful deep green color with a crunchy stalk and tastes delicious roasted in the oven. We've included two varieties of radish: Rudolph and Roxanne. They are almost indistinguishable in appearance and flavor.
And, like last week, there is a bunch of kale (this week, adult Dino kale) and a big bag of Fall Salad Mix.