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Mmmmm... pickled beets. And pickled beans!

I've been amazed at how long truly fresh greens are lasting for us when properly stored. We're getting 3 and 4 weeks sometimes, if we don't store them too wet. The key is to wrap in paper towels while they're still just a bit moist before bagging.


Yum, yum - living in MN, I have access to a lot of great produce, and a lot of organic produce at good prices. I love the beets - I usually roast mine, but that's not for long term storage - would love to know how you do it.

As far as pesto, I know a girl at work got several recipes off of foodtv.com. She used pecans with her cinnamon basil and walnuts with her chocolate basil.

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