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Old 08-30-2008, 06:29 PM   #1
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Well, I've confirmed it. Since "living aboard" here at the boatyard, we're with only a tiny 12V refrigerator the size of a 6 pack of sodas. So, we keep everything unrefrigerated and go to the store more often.

I'd bought some broccoli on August 3rd at a very good price--several big bunches of it. We ate the florets off the top within the first week. Then, I started adding the branches, thinly sliced, to rice and soup and various things. I worked my way down the branches to the stalks and did the same with them. Last night, 27 days after buying the broccoli, we had the last of the stalks. Nothing rotted, nothing bad. Our temperatures here, 8 miles inland in San Diego county in August have ranged from the 70's to the mid 90's. Most times, day temperatures where the broccoli is kept have been around 90.

I wonder how much longer it would have kept?
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Old 08-30-2008, 06:59 PM   #2
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When you got it did you wash it in a bleach solution or was it washed by the vendor.

The secret to making fresh fruit & veg last longer is to kill ANYTHING "attached" to it. Many stores & producers are aware of this as a means to extend the shelf life - many use the better solution - ionised water rinse.
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Old 08-30-2008, 07:12 PM   #3
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Quote:
Originally Posted by Lighthouse View Post
When you got it did you wash it in a bleach solution or was it washed by the vendor.

The secret to making fresh fruit & veg last longer is to kill ANYTHING "attached" to it. Many stores & producers are aware of this as a means to extend the shelf life - many use the better solution - ionised water rinse.
Good point. No, I only washed it with tap water.
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