Spinach, kale, escarole, collard greens, they are all the same. I buy them either fresh by the pound or in a fresh prepackaged bag, stick them in the refrigerator with every intention of using them in salads, sautees or soups. Then I either forget they are there, or cook other ideas through the week, and there they sit. If I let it sit too long, it ends up getting squishy and slimy and crossing that line into the “unknown veggie” zone - that deep, dark, green, liquefied state. I have, over the years, thrown away way too much food like that but I keep hearing my grampa’s words in the back of my head, ‘Waste not, want not.”
Is there something we can do to save that bag of greens BEFORE it crosses that line into slime? OF COURSE! Click here and read more. . . .
Judith has over 20 years experience in food storage, herbs, essential oils, and prepping. She was a captain in the USAF-AUX, FEMA trained, Community Emergency Response Team member and NRA marksmanship award recipient. She shares her experiences with her readers offering tips and recipes.
Jim has decades of experience with service in the U.S. military, in the Intelligence field, as a commander in USAF-AUX overseeing air and land search & rescue teams and Emergency Services operations, he also had substantial FEMA training, and organized a CERT team. Most of all Jim has been trained and served in various ministry positions to include serving as a hospital chaplain.
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