<h3>Quantity</h3><p>Depending on size, 1kg of sweet corn is about 2 to 3 cobs</p>

Sweet corn L

<p>Quantity Each pack is 2kg</p><p></p><p>Orders are currently transported by flight to Lagos</p><p></p><p>Frozen strawberry is usually processed when the fresh ones are in season, we wash three times. First wash with vinegar and baking soda Second on third time we rinse off with just water.</p><p></p><p>Frozen strawberry are perfect for Jam, Smoothie, ice cream and others desserts</p>

Frozen strawberry L

<h3><strong>Measurement</strong></h3><p><strong>A portion is 4 liter custard bucket weighs about 1.5kg</strong></p><h3>PRESERVATION</h3><ol><li><p><strong>Freezing:</strong></p><ul><li><p>Shell fresh peas from their pods.</p></li><li><p>Blanch the peas by boiling them in water for about 1-2 minutes, then immediately transfer them to ice water to stop the cooking process.</p></li><li><p>Drain the peas and pat them dry.</p></li><li><p>Spread the peas in a single layer on a baking sheet and freeze them for a few hours until they're firm.</p></li><li><p>Transfer the frozen peas to freezer bags or airtight containers, removing as much air as possible before sealing.</p></li><li><p>Frozen peas can be stored for up to 6-12 months in the freezer.</p></li></ul></li><li><p><strong>Canning:</strong></p><ul><li><p>Canning green peas requires a pressure canner to ensure safety.</p></li><li><p>Shell fresh peas and wash them thoroughly.</p></li><li><p>Pack the peas into sterilized jars, leaving about 1 inch of headspace.</p></li><li><p>Prepare a brine solution or hot water to fill the jars, ensuring all peas are covered.</p></li><li><p>Process the jars in a pressure canner according to recommended times and pressures for your altitude.</p></li><li><p>Canned green peas can be stored in a cool, dark place for up to 1-2 years.</p></li></ul></li></ol><p>Common uses for preserved green peas include:</p><ul><li><p>Adding them to soups, stews, and casseroles for extra flavor and nutrition.</p></li><li><p>Mixing them into salads for added texture and color.</p></li><li><p>Using them as a side dish, either alone or mixed with other vegetables.</p></li><li><p>Incorporating them into pasta dishes, risottos, or fried rice for a pop of sweetness.</p></li><li><p>Blending them into dips or spreads for a vibrant green color and fresh taste.</p></li></ul>

Green peas L

Quantity

half portion (750grams, half custard bucket)

full portion (1.5kg,1 custard bucket)

<p>A portion is 8pcs weighs about 2kg</p>

White guava L

full portion 10pcs

half portion 5pcs

<h3>QUANTITY</h3><p>A bunch of thyme leaf weighs about 50gram</p><h3>PRESERVATION </h3><p>Keeping thyme fresh is essential to preserving its flavor for as long as possible. Here's how you can do it:</p><ol><li><p><strong>Refrigeration with Moisture Control</strong>: Wrap fresh thyme loosely in a slightly damp paper towel, then place it in a perforated plastic bag or airtight container. Store it in the refrigerator's crisper drawer. The moisture from the paper towel helps keep the thyme hydrated without causing it to become soggy.</p></li><li><p><strong>Trimming and Water Method</strong>: Trim the ends of the thyme stems and place them in a jar or glass of water. Loosely cover the top with a plastic bag and store it in the refrigerator. Change the water every few days to ensure freshness.</p></li><li><p><strong>Freezing</strong>: If you want to preserve thyme for an extended period, freezing is an excellent option. Wash and thoroughly dry the thyme, then remove the leaves from the stems. Place the leaves in an ice cube tray, fill the tray with water or olive oil, and freeze. Once frozen, transfer the thyme cubes to a freezer bag or container. Alternatively, you can freeze whole sprigs of thyme on a baking sheet and then transfer them to a freezer bag once frozen.</p></li><li><p><strong>Drying</strong>: Dry fresh thyme by hanging it upside down in a dry, well-ventilated area away from direct sunlight. Once dried, remove the leaves from the stems and store them in an airtight container in a cool, dark place. Dried thyme is excellent for long-term storage and can be used in cooking whenever needed.</p></li></ol><p>Here are several ways to use thyme in your cooking:</p><ol><li><p><strong>Seasoning Meats</strong>: Thyme is a classic herb for seasoning meats such as chicken, beef, lamb, and pork. Sprinkle fresh or dried thyme leaves over the meat before cooking, or add them to marinades and rubs for added flavor.</p></li><li><p><strong>In Soups and Stews</strong>: Thyme adds depth and complexity to soups, stews, and broths. Add fresh thyme sprigs to the pot while cooking, or sprinkle in dried thyme leaves for a convenient option.</p></li><li><p><strong>Roasted Vegetables</strong>: Toss vegetables such as potatoes, carrots, onions, and mushrooms with olive oil, salt, pepper, and fresh thyme leaves before roasting. The herb infuses the vegetables with aromatic flavor as they cook.</p></li><li><p><strong>In Sauces and Gravies</strong>: Thyme is a key ingredient in many sauces and gravies, particularly those served with poultry, beef, or lamb. Add fresh or dried thyme leaves to the sauce during cooking to enhance its flavor.</p></li><li><p><strong>In Pasta Dishes</strong>: Add fresh thyme leaves to pasta sauces, including tomato-based sauces and cream sauces, to elevate their taste. Thyme pairs particularly well with mushrooms, garlic, and lemon in pasta dishes.</p></li><li><p><strong>In Stuffings and Dressings</strong>: Thyme is a common ingredient in stuffings for poultry and dressings for salads. Its savory flavor adds depth to these dishes, especially when combined with other herbs like sage and rosemary.</p></li><li><p><strong>Infusions</strong>: Steep fresh thyme sprigs in hot water to make a fragrant herbal tea. You can also infuse thyme into oils, vinegars, and syrups to use in cooking or as flavorful additions to salads and marinades.</p></li><li><p><strong>Herb Blends</strong>: Combine thyme with other herbs like rosemary, sage, and oregano to create custom herb blends for seasoning meats, vegetables, and sauces.</p></li></ol>

Thyme

<p>QUANTITY</p><p>2 pcs to 3pcs of pomegranate weigh 1kg </p><p></p><p>DESCRIPTION</p><p>Our Jos grown pomagranate is pink colored, juicy and sweet</p><p></p>

Pomegranate Lagos

<p></p><h3>Decription</h3><p>Pink guavas are small sized , green outside and pink inside.</p><p>kindly note that our guavas are harvested fresh from tree and sent to you, pink guavas aren't very crunchy and have the tendency of becoming very soft before you receive them.</p><p></p>

Pink guava L

3kg (sent by air)

6kg (sent by air)

<h3>Measurement</h3><p>A bunch of rosemary weighs about 50grams</p><p></p><h3>STORAGE</h3><p><strong>Refrigerator</strong>: When wrapped correctly, fresh rosemary will keep in your refrigerator for up to two weeks before it starts to brown. To do so, dampen a paper towel and lay your rosemary sprigs side by side on top of it. Wrap the rosemary in the damp paper towel, and store it in a resealable freezer bag or airtight container. Put the container inside the fridge.</p><ol><li><p>erator.</p></li><li><p><strong>Freezing</strong>: If you have an abundance of fresh rosemary, you can freeze it for long-term storage. Wash and dry the rosemary sprigs thoroughly, then strip the leaves from the stems. Place the leaves in a freezer bag or container and store them in the freezer for up to 6 months. Alternatively, you can freeze whole rosemary sprigs by placing them in a freezer bag or container.</p></li><li><p><strong>Drying</strong>: Another option for preserving rosemary is to dry it. Hang fresh rosemary sprigs upside down in a dry, well-ventilated area away from direct sunlight. Once the leaves are completely dry and brittle, remove them from the stems and store them in an airtight container in a cool, dark place. Dried rosemary can last for several months and is ideal for use in cooking.</p><h3><strong>Uses of Rosemary:</strong></h3><ol><li><p><strong>Seasoning Meats</strong>: Rosemary is often used to flavor meats such as lamb, beef, chicken, and pork. Sprinkle chopped fresh rosemary or dried rosemary leaves onto the meat before cooking or add them to marinades and rubs for enhanced flavor.</p></li><li><p><strong>Soups and Stews</strong>: Rosemary adds depth to soups, stews, and broth-based dishes. Simmer fresh rosemary sprigs in the broth or sprinkle in dried rosemary leaves during cooking.</p></li><li><p><strong>Grilled or Roasted Fish</strong>: Enhance the flavor of grilled or roasted fish by seasoning it with fresh rosemary sprigs, along with olive oil, garlic, lemon, and salt.</p></li><li><p><strong>Infused Oils and Vinegars</strong>: Infuse olive oil or vinegar with rosemary by steeping fresh rosemary sprigs in the liquid for several days to a week. Strain out the rosemary before using the infused oil or vinegar in salad dressings, marinades, or as a finishing touch for roasted vegetables.</p></li><li><p><strong>Herbal Teas</strong>: Steep fresh rosemary sprigs in hot water to make a fragrant and refreshing herbal tea. Rosemary tea is believed to have various health benefits, including improving digestion and boosting circulation.</p></li></ol></li></ol>

Rosemary

Habanero L

<h3>QUANTITY</h3><p>For 1kg of beef tomato, expect about 6 to 10 pcs regardless  the sizes, weight is always exact 1kg</p><h3>STORAGE</h3><p>Refrigeration: If you need to store tomatoes for a longer period, such as a week, you can refrigerate them. Keep them in the crisper drawer or on a shelf away from other fruits, as they can release ethylene gas, which speeds up ripening and can cause spoilage.</p><p></p><p>Freezing: If you have excess tomatoes, you can freeze them. First, wash and dry them thoroughly. Then, you can freeze them whole, sliced, or diced. Consider blanching them before freezing to help preserve flavor and texture.</p><p></p><p>Canning: Canning tomatoes is another method for long-term storage. This involves heating the tomatoes and sealing them in jars. Proper canning techniques must be followed to ensure safety and prevent spoilage.</p><p></p><p>Sun-Drying: Sun-drying tomatoes is a traditional method of preservation. Cut the tomatoes in half, sprinkle them with salt, and place them in direct sunlight until they are dried to your desired consistency.</p><p></p><p></p><p>HOW TO USE</p><p>Tomato Sauce: Cook down chopped beefsteak tomatoes with garlic, onions, and herbs to make a rich and flavorful tomato sauce for pasta, pizza, or other dishes.</p><p>Use thick slices of beefsteak tomato along with crispy bacon, lettuce, and mayonnaise for a delicious sandwich.</p>

Beef tomatoes

<p>Quantity</p><p>Each bag contains 2kg</p><p></p><p>Description</p><p>Our fresh mangoes are sourced from Benue State, the specie packaged is   Brokin Mango.</p>

Frozen Mango L

<h3>Measurement</h3><p>Each bag of baby spinach weighs 300grams</p><p></p><p></p><h4>How to Use : Green spinach can be used for green juices, efo riro or add to your green smoothie.</h4>

Baby Spinach L

<h3>Measurement</h3><p>1 head of Napa (Chinese) cabbage weighs about 2kg</p><h3>STORAGE</h3><p>Refrigeration: Store Napa cabbage in the refrigerator to maintain freshness. Place it in a perforated plastic bag or wrap it loosely in a damp paper towel to prevent wilting. Stored this way, Napa cabbage can last for up to 1-2 weeks.</p><p></p><p>Freezing: Napa cabbage can be blanched and frozen for longer-term storage. First, blanch the cabbage in boiling water for 1-2 minutes, then immediately transfer it to ice water to stop the cooking process. Drain the cabbage and pat it dry before freezing it in airtight containers or freezer bags. Frozen Napa cabbage can be used in soups, stews, or stir-fries.</p><p></p><p>Fermentation (Kimchi): Napa cabbage is commonly used to make kimchi, a fermented Korean dish.</p>

Napa Cabbage L

<h3>Quantity</h3><p>Per Bunch ( weighs aboout 800grams to 1kg)</p>

Red Radish L

<blockquote><h3>Quantity</h3><p>Each custard bucket weighs 3kg</p></blockquote>

White sweet potatoes L

half custard bucket

Full custard bucket

<h3>Measurement</h3><p>A bunch of parsley weighs about 150grams</p><h3><strong>Storage of Fresh Parsley:</strong></h3><ol><li><p><strong>Refrigeration</strong>: To keep fresh parsley crisp and hydrated, trim the stems and place the parsley bunch in a jar or glass of water, similar to how you would store fresh flowers. Cover the leaves loosely with a plastic bag and store the jar in the refrigerator. Change the water every couple of days to maintain freshness.</p></li><li><p><strong>Damp Paper Towel Method</strong>: Alternatively, you can wrap the unwashed parsley in a damp paper towel and place it in a perforated plastic bag or airtight container. Store it in the vegetable crisper drawer of your refrigerator. The damp paper towel helps to keep the parsley hydrated without causing it to become soggy.</p></li></ol><p><strong>Herb Butter or Pesto</strong>: Make herb butter or pesto with fresh parsley to preserve its flavor in a different form. Blend fresh parsley leaves with softened butter or olive oil, garlic, and other herbs or ingredients of your choice. Freeze the herb butter in small portions or store the pesto in an airtight container in the refrigerator or freezer.</p>

Parsley

<h3>Measurement</h3><p>A bunch of leek contains about 3 stem roots</p><p>weighs about 200grams</p><h3>STORAGE</h3><p>Keep leeks in the fridge, loosely wrapped in a plastic bag. &nbsp;They will keep for at least aweek.</p><p></p><p><strong>How to use leeks:</strong></p><p>Use instead of onions in soups and stews</p><p>Use leeks in a potato and leek soup</p><p>Add sautéed leeks to an omelet, a frittata, or a quiche</p>

Leek Onions L

<h3>Measurement</h3><p>A bunch of celery contains 4 stems and weighs about 500 grams</p><h3><strong>STORAGE</strong></h3><p>You can wrap the entire thing in aluminum foil and place it in the crisper drawer of your refrigerator. When wrapped too tightly, foil can still trap ethylene gas, so leave the ends open just a smidge so the celery can breathe. Stored this way, celery stalks can last for up to four weeks.</p><p></p><p></p><p>Celery is popularly used to make healthy juice, you can add cut celery to soups</p><p></p>

Celery L

<h3><strong>QUANTITY</strong></h3><p>A 4 liter custard bucket contains about 25 sticks of carrot and weighs 2kg</p><h3><strong>STORAGE</strong></h3><ul><li><p>For whole carrots, you should only wash carrots right before using them. This prevents the addition of unnecessary moisture that may cause spoilage, and ensures that your carrots stay fresh and crisp</p><p>Cut the green leaf off the carrot as they absorb moisture from the root.</p></li><li><p><strong>For peeled carrots</strong>, wash and rinse them first to remove any germs or dirt. Then, keep them in a container filled with water, and place them in a cold area in the refrigerator. Keep in mind that the water needs changing every 4 to 5 days.</p></li></ul><h3></h3>

carrot

Full portion 1 custard bucket 3kg

half portion half custard bucket 1.5kg

<h3><strong>Measurement</strong></h3><p>1 big sized purple cabbage or 2 medium sizes</p><p>per portion weighs between 600grams to 1kg</p><p></p><h3><strong>STORAGE</strong></h3><p>Whole cabbage uncut can stay in your refrigerator for upto 2 weeks. To use it is best to peel each layer and shred.</p><p></p><p>Purple Cabbage adds an awesome color to your bowl of salad.</p><p></p>

purple cabbage L

<p></p><h3><strong>Measurement</strong></h3><p></p><p>A bunch of kale contains about 20 to 25 stems weighs about 150grams</p><h3><strong>STORAGE</strong></h3><ul><li><p>Don't wash the kale until you plan to use it. Again, you don't want to introduce any unneeded moisture to the greens. To avoid excess moisture, wrap the whole bunch of kale in a layer of paper towels, and store in a plastic bag or a zip-top plastic bag in the refrigerator crisper drawer. The kale should keep for 1 week. the kale.</p></li><li><p>Blanch and freeze kale for later use</p></li></ul><h3>Uses</h3><p>Kale is super green vegetable that is commomly juiced along side other veggies such as celery, cucumber.</p>

Curly kale L

Avocado (L)

Quantity 

1 dozen (12pcs weighs about 4kg

Half dozen (6pcs weighs about 2kg)

<h3><strong>Measurement</strong></h3><p>About 4 to 8 pieces make up 1kg, depending on the sizes available</p><h3><strong>STORAGE</strong></h3><ul><li><p>It is best not wash your bell peppers before putting in the refrigerator .If you did end up washing your bell peppers, make sure that they are completely dry before putting them in the fridge. Pat them dry with a paper towel.</p><h4></h4></li><li><p>wrap chopper bell peppers in a paper towel<strong>.</strong> The paper towel will keep them from getting too slimy or damp in the refrigerator.Keep the peppers wrapped in the paper towelin a container. The container should be completely sealed.</p></li><li><p>You can freezer your sliced bell peppers, do not thaw the peppers if you are going to cook them. Instead, just go ahead and toss them into your recipe</p></li></ul><h3><strong>some ideas on how to use your bell peppers</strong></h3><p>Grilled bell peppers</p><p>Stuffed bell peppers</p><p>Bell peppers in stir fry</p>

Bell peppers L

<h3><strong>Measurement</strong></h3><p>1 head of broccoli weighs about 100grams</p><h3>Description</h3><p>kindly note that sizes of broccoli availbale this season are quite small and not as green as what we have during the dry season</p><h3><strong>STORAGE</strong></h3><ul><li><p>To store in the freezer, cut broccoli into smaller florets and blanch (i.e., quickly cooking in hot water and then plunging into an ice bath), Next, spread the broccoli on a sheet pan and freeze until solid. Finally, place the frozen broccoli into a freezer-safe bag.</p><p>Frozen broccoli is best used in sauces and stir fry, it best not to allow it thaw (defrosted) before adding to stirfry .</p></li><li><p>The best place to store broccoli is in the refrigerator, cover the top perforated plastic bag so it will still get some air circulation. Then place the bottom in cup of water and refrigerate</p><p>Do not wash your broccoli before storing — the excess moisture may encourage mold growth. Wait until right before you eat broccoli to wash it. Use within 3 to 5 days.</p></li></ul><h3><strong>HOW TO USE</strong></h3><p>Broccoli pairs well in salads, green juices and stir fry</p>

Broccoli L

2500  (  1pcs weighs about 100 grams)

5000( 2pcs weighs about 200 grams)

10000( 4pcs weighs about 400 grams)

<h3><strong>Measurement</strong></h3><p><strong>A portion is 4 liter custard bucket weighs about 1.3kg</strong></p><p></p><p>STORAGE</p><p>Green chillies can last out of thr refrigerator for 3 days, to preserve longer, wash and pat dry. Using your ziplock bags, layer paper towel put the washed chilli into the bag. And refrigerate</p>

Green chilli L

<h3>Measurement</h3><p>A portion is 4 liter custard bucket weighs about 1.5kg</p><h3>STORAGE</h3><p>Trim the ends of the green beans, do not wash,washing the beans can leave moisture on them, which can cause them to mold. Use your hand to wipe off any dirt or debris on the beans, if any. paper towel will help to soak up moisture on the beans and prevent them from becoming moldy.</p><p>Get a ziplock bag, make sure the green beans sit flat in the bag. Push as much air as you can out of the bag before you seal it and refrigerate. Wash beans when you are ready to use</p>

Green beans L

half bucket (750grams)

Full bucket (1.5kg)

Quantity 
4 literally Custard bucket weights 3kg

Lemon L

<h3><strong>QUANTITY</strong></h3><p>About 3 heads of cauliflower make up 1kg</p><h3><strong>STORAGE</strong></h3><ul><li><p>To store in the freezer, cut cauliflower into smaller florets and blanch (i.e., quickly cooking in hot water and then plunging into an ice bath), Next, spread the cauliflower on a sheet pan and freeze until solid. Finally, place the frozen cauliflower into a freezer-safe bag.</p><p>Frozen cauliflower is best used in sauces and stir fry, it best not to allow it thaw (defrosted) before adding to stirfry .</p></li><li><p>The best place to store cauliflower is in the refrigerator, cover the top perforated plastic bag so it will still get some air circulation. Then place the bottom in cup of water and refrigerate</p><p>Do not wash your cauliflower before storing — the excess moisture may encourage mold growth. Wait until right before you eat cauliflower to wash it. Use within 3 to 5 days.</p></li></ul><h3><strong>some ideas on how to use your cauliflower</strong></h3><p>Cauliflower Rice</p><p>Cauliflower chips</p><p>Cauliflower in stir fry</p><p></p>

Cauliflower L

<h3>QUANTITY</h3><p>About 4 to 5 bulbs make a bunch weighs 600grams. Comes with leaf</p><h3>STORAGE</h3><p>Store beetroot in a cool, dark place for up to three days, or in the crisper section of the refrigerator for up to 10 days.</p><p>Keeping your beets in a plastic bag will prevent them from becoming soft, dry, and wrinkled in the fridge. It’s best to cut small holes in the bag so that it doesn’t trap in moisture.</p><h3>USES</h3><p>Beetroot are mostly used in juices, they can add them to your salads.</p><p>Beetroots are also commonly used in the cosmetic industry</p>

Beetroot L

<p>Earthfreshfoodsng is an agrobusiness operating from Jos Plateau state. We supply fresh farm produce (seasonal fruits and vegetables) to hotels, restaurants and homes.</p><p>We collaborate with our local farmers to ensure our customers get the best produce.</p>

LAGOS VEGETABLE DISPATCH (WEDNESDAY)

By EarthFreshFoodNg