<p>QUANTITY</p><p></p><p>1 pcs of pomegranate weighs an average of 150grams</p><p></p><p>DESCRIPTION</p><p></p><p>Our Jos grown pomagranate is pink colored, juicy and sweet</p><p></p><p></p>

Pomegranates Abuja

<h3>Measurement</h3><p>1 head of Napa (Chinese) cabbage weighs about 3kg</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

<p>Green spinach can be used for green juices, efo riro or add to your green smoothie.</p><p></p><p>Each pack weighs about 300grams</p>

Baby spinach 

<h3><strong>QUANTITY</strong></h3><p>A 4 liter custard bucket usually weighing about 3kg</p><p></p><h3><strong>STORAGE</strong></h3><p>Do not wash your potatoes before storage, exposing potatoes to moisture shortens their storage life and makes them much more likely to rot. Keep potatoes as dry as possible before and during the storage process</p><p>If your potatoes are covered with dirt, let them dry out, then use a dry brush to remove any noticeable clumps. You can (and should) wash them right before you start to cook them.</p><p>Cut and blanch potatoes, allow drain properly then freeze</p><p>Potatoes are to be stored in a col and dry place, not close to fruits that emit ethylene (apples, onions)</p><h3><strong>HOW TO USE</strong></h3><p>Potatoes are so verstile, you can go from chips, to mashed potatoes, to pairing with your best sauces.</p>

Irish potatoes

<p>QUANTITY</p><p>1 custard bucket weighs about 3kg</p>

White sweet potatoes

Quantity

1 bucket

half bucket

<h3>Measurement</h3><p></p><p>1kg of orange fleshed sweet potato is about 2 to 5pcs</p><p></p>

Orange fleshed sweet potato L

Habanero Pepper

<h3><strong>QUANTITY</strong></h3><p>12 pcs of Avocado make 1 dozen</p><h3><strong>STORAGE</strong></h3><p>Place the avocado in the produce bin of your fridge. This will cause the ripening process to slow down considerably, meaning your avocados will stay fresh for up to 2 weeks</p><ul><li><p>Avocados ripen very slowly in the cold. Once an avocado has been refrigerated, bring it to room temperature and allow it to fully ripen before eating it. If you'd like to speed up the ripening process once you remove the avocado from the fridge, put it in a paper bag or place it next to an ethylene producer like a banana.</p></li></ul><h3><strong>How to pair your avocado</strong></h3><p>Make some guacamole, smoothie. Add to salad an sandwich</p><p></p>

Avocado Abuja

Quantity 

1 dozen (12 pcs weighs 4kg)

Half dozen (6pcs weighs 2kg)

<h3>Measurement</h3><p>1 big sized purple cabbage or 2 medium sizes</p><p>per portion weighs between 600grams to 1kg</p><p></p><h3>STORAGE</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>

Purple Cabbage

<h4>Quantity</h4><p>1kg (about 6 to 8pcs)</p><p></p><p></p><p></p>

Fresh passion fruit 

<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

<h3>Measurement</h3><h4>A portion is 4 liter custard bucket weighs about 1.5kg</h4><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

<h3><strong>QUANTITY</strong></h3><p>A bunch of kale contains about 20 to 25 stems and  weighs 100grams</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

<h3>QUANTITY</h3><p>Each head weighs about 60 grams</p><p></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>STORAGE</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>HOW TO USE</h3><p>Broccoli pairs well in salads, green juices and stir fry</p><p></p>

Broccoli

2000 (1pcs   weighs about 60 grams)

4000 ( 2pcs weighs about 120 grams)

8000 (4pcs weighs about 250grams)

<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><p></p></li></ul>

Carrot

half custard bucket (1kg)

Full custard bucket (2kg)

<h3><strong>QUANTITY</strong></h3><p>About 3 or 4 heads of cauliflower make up 1kg</p><h3>Description</h3><p>kindly note that sizes of cauliflower availbale this season are quite small and not very white.</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

<h3>Measurement</h3><p>About 4 to 5 bulbs make a bunch and weighs about 800 grams</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

<p></p><h3>Measurement</h3><p>A bunch of leek contains about 3 stem roots and 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

<h3>QUANTITY</h3><p>About 11 pcs of cucumber make 1kg</p><h3>STORAGE</h3><p>Wrap the whole cucumber in plastic wrap and then store it in an airtight container before you refrigerate.</p><p>If you're pre-slicing cucumbers  do not put them in a plastic bag unless you plan on eating them within the same day. Instead, wrap them in a damp paper towel and then store them in an airtight container for up to five days. Locking in the moisture is key to keeping the cucumber slices fresh for as long as possible.</p>

Baby Cucumber

<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><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

<h3>Measurement</h3><p>A bunch of celery contains 4 stems and  weighs about 600grams</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>

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By EarthFreshFoodNg