[Market-farming] How to package greens for sale?
gwynn and robert
hamster at northnet.org
Sun Jan 19 10:23:44 EST 2003
perhaps without the risk of removing water with salt, you might use vinegar.
limp kale, chard, and other greens plopped into a glass of water with white
vinegar works wonders. now, how that would work with just a rinse i'm not
sure... another reason to use salt is those the removal of slugs, is it not?
Bert & Gwynn
717 Congress Street
Ogdensburg, NY 13669
Hamster at northnet.org
>From: Lucy Goodman <goodows at infinet.com>
>To: market-farming at lists.ibiblio.org
>Subject: Re: [Market-farming] How to package greens for sale?
>Date: Sat, Jan 18, 2003, 3:56 PM
> Okay I may have it backwards (I took this class about 23 years ago!) but
> salt water works very well at refreshing greens, none the less. Try
> taking greens that have wilted and put them in salt water. They will get
> Eric Pillemer wrote:
>> Unfortunately what you learned in high school physics class is wrong. Water
>> moves by osmosis from regions of higher water concentration to regions of
>> lower wqter concentration.Thus water will move from the plant cells outward
>> into a salt solution, rather than the reverse. This is the basis for salting
>> foods before pickling them,. which draws the water from the plant cell. Thus
>> using salt water to refresh greens would actually remove wter from the plant
>> rather than add water!
> Lucy Goodman
> New Paris, OH
> Boulder Belt Organics
> Looking for local food? Check out
> We have, I fear, confused power with greatness
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