Friday, December 18, 2015

Holiday Hours

So we can enjoy a little holiday time with our family this year, we are scheduling three days downtime for pickups and deliveries.

Our normal schedule for deliveries / pickups on the Courthouse Square in Canyon, TX is Tuesday and Thursday evenings from 4 p.m. - 6 p.m. and Saturday mornings from 9 a.m. - 11 a.m.

Deliveries and pickups, however, will not be available on the following three dates.

  • Thursday December 24 (Christmas Eve)
  • Saturday December 26 (Day after Christmas)
  • Thursday December 31 (New Year's Eve)

Your order can be picked up on the next available schedule date.

Cutoff for orders to pickup on Saturday January 2 is close-of-business Wednesday December 30.

Orders will not process on Christmas Day or New Year's Day but will the following day.

As always, if you have a special request please contact us and we'll work something out for you.

Please "like" and keep up with our Facebook page for daily updates and information.

Joyeux Noel, y'all.

Wednesday, December 9, 2015


What's up today at the Farm?

Well, in addition to the usual chores--garden maintenance and the like--we continue preparations today for the Flea to Fab Market and Craft Show this Saturday.

It's a lot of work getting these insanely good teas and herb/spice combinations blended, ground, and packaged but, when you have a passion for it as we do, it's a labor of love. We hope you think so, too.

We're finishing a little work left over from yesterday--packaging teas--and starting on the spice blends this morning. The house really smells wonderful and it will only get better when we start packaging the spices.

We completed "spiffing" and polishing on the booth. We were set up outside a lot of the year so, we're not being picky here, it was in need of some attention.

While we were at it, we got a couple of new tablecloths and a few items to make it more "holiday." Put some big red bows on the coyote posters... Holiday cheer, eh.

If you're planning to be there Saturday, you can pre-order teas and spice blends for pickup. If you pre-order, we'll have your stuff packaged up and ready to go. We do expect, with a good market, to sell out of items so pre-ordering guarantees you get what you want.

Pre-order here:

More about Saturday here:

And, finally, this is what it looked like while doing the early morning chores today.

Saturday, December 5, 2015

At the Farm

What's it like out here at Smiling Coyote Farm this time of year?

We have a great view overlooking Palo Duro and Sunday Canyon. Just walking out the door is morning is inspiring... Some days more so than others.

Today was one of those.

It's worth sharing.

This is what it's like in the morning...

It's nice. Very nice out here.

Friday, December 4, 2015

Delivery: Really?

We deliver. Oh, yes, we do.

And you can order safely and securely from your computer or mobile device for local pickup / delivery.

In Canyon, TX: We'll deliver to your business (work) location during business hours on Tuesdays and Thursdays.

That's right: 

  • Get your order to us by noon Monday for Tuesday delivery and we'll get it to you by 5:00 pm. 
  • Get your order to us by noon Wednesday for Thursday delivery and we'll get it to you by 5:00 pm Thursday.

And another thing... Orders can be picked up on the courthouse square in Canyon: Every Saturday morning between 9:00 am and 11:00 am, you can pick up orders on the south side of the courthouse square. Yep, we'll be there but please get your orders to us by midnight Thursday for Saturday pickup.

How to Order

Order for pickup here on our website: OrderOr, click the "Product" tab just under the cover photo at the top of our Facebook page. Either way it all goes to the same secure system. Your choice.

Be sure to let us know in the "instructions" area of the checkout where you want us to deliver in Canyon or if you'll pick up on the square Saturday!

Caveat: Event Saturday December 12th

There will be no pickup at the courthouse square on Saturday, December 12th. On that day you'll find us (and pick up orders) at the Cole Community Center in Canyon from 10:00 am - 3:00 pm for the 4th annual Flea to Fab Market and Craft Show. There are over 44 vendors setting up for this shindig and it will be a good one.

Here's the Facebook event invite and information: 
Flea to Fab Market and Craft Show

Ya'll come see us now, hear?

Sampler Packs: Gottum

Did someone say, "sampler packs?"

Yes, yes, I believe they did and the answer is, "Yes," we gottum.

"What are 'sampler packs,'" you ask? Wellllllllllllll...

Our herb/spice blend samplers are are perfect for small households, adventurous exploration, or just getting acquainted with our products. Each individual packet contains about one tablespoon--ample for one or two recipes, depending on size.

There's an Americas Sampler (3 packets), an Asia/India Sampler (4 packets), a Mediterranean sampler (3 packets), a Holiday Sampler (3 packets), and a Mix-or-Match Sampler (as many as you want) where you get to pick your own selection (minimum 3).

Nice, huh. You bet!

We have a sampler with all four of our tea blends as well.

Can you believe it? I know... I know!

We'll have plenty at the Flea to Fab Market and Craft Show on December 12. Read about it right here and on Facebook.

If you can't wait, order right here for local delivery / pickup.

Yes, we do that. Cool, huh?

This coyote delivers
for you

Gift Boxes: Gottum

"Do you have gift boxes?"

Apparently, the masses want to know.

"Well, yes we gottum! Of course, we gottum!" Is the reply.

And they're nice, too. Really nice.

High quality, white, padded gift box with a lid. Holds three of our 2 fl. oz. glass jars or two of our 3 fl. oz. glass jars very nicely. It's your choice which herb/spice blend selection goes in the box and we can help with some recommendations if you get stuck.

Try a set from the Americas: Sizzling Southwest, House Creole, and Old #18 Chili Powder, for example. You get the idea.

Our teas (20 individual tea bags) already come in a nice white, high quality box so... there ya go. They're ready to go already.

We'll have plenty at the Flea to Fab Market and Craft Show on December 12 and you can read all about it right here

But, if you just can't wait, order now for local pickup/delivery.

Yes, we do that!

This coyote delivers
for  you

Tuesday, December 1, 2015

Event:Flea to Fab Market and Craft Show

Save the Date: December 12, 2015 at the Cole Community Center in Canyon, TX from 10:00 am - 3:00 pm.

Flea to Fab Market and Craft Show

Smiling Coyote Farm along with many (40 or more) local producers and vendors are bringing you our best local products and a lot more December 12th at the Cole Community Center in Canyon, TX for Flea to Fab Market and Craft Show. Smiling Coyote will have our full selection of herb/spice blends and spice teas as well as gift boxes for the spices.

You can pre-order for pickup at this event in our online store. If you pre-order, there's no worry that the "sold-out" demon might run off with your favorite spice blend or tea. Just a hint, eh.

Yes, we have gift boxes for our herb/spice blends. Select any of our blends, your choice. High quality white, padded box with lid holds three 2 fl. oz glass jars (pictured) or two 3 fl. oz. glass jars.

This is the fourth year for this event and we expect it to be outstanding in the quality of vendors and selection of products. It's a "can't miss" deal.

Santa will be there for pictures with the kids and we're looking forward to seeing you there as well.

Event details here:

This coyote smiles
for you

Wednesday, November 11, 2015

Holiday Markets!

Holiday Market Time: We're ready, are you?

Smiling Coyote Farm is bringing it to the Canyon Farmers Market's holiday market this coming Saturday (November 14 from 9 am - 4 pm) at the Cole Community Center in Canyon, TX. Then we'll do it again the following Saturday (November 21, same time, same station).

What's new, you ask?

Well, before we go there, and just to refresh your memory, here are the Smiling Coyote herb/spice blends you've seen (and loved) at previous markets in four categories:

  1. The Americas Collection: Sizzling Southwest, House Creole, and Old #18 Chili Powder.
  2. Mediterranean Blends: Belle Erba (Italian), Provençal (French), and Nostimo! (Greek).
  3. From Asia and India: The Five Elements (China) and Garam Masala (India).
  4. Our Seasonal Blends: Pumpkin Pie Spice, Holiday Blend 2015, and Bird Rub
Read their descriptions see the ingredient list.

Introducing: New Spices!

We're expanding that selection to include Panch Phoron (Bengali Five Spice): A whole spice blend used extensively in Bangladesh, Eastern India and Southern Nepal. It's something we use at home (literally) all the time and have for decades. It's always used whole (not ground) in vegetable and meat dishes of all kinds.

Like Thai food? We've got you covered with our Spicy Thai Blend. Hits all the bases with lime, ginger, thai chilies, lemongrass, and a lot more. Makes anything you're cooking just a little more exotic. Not too spicy, just enough zip to make it interesting!

Introducing: New Teas!

We'll bring plenty of the teas offered at previous markets--Occasional Mention, a classic spice tea, and Kick It Back, an herbal blend of chamomile and mint-- along with two new teas that we're really excited about. We've been drinking them here at home for many years and finally put it together for market. We think you'll like them as well.

  1. Red Sails is a tart, juicy, floral tropical blend (no caffeine) with hibiscus flower, ginger, and orange.
  2. Spiced Bush is classic spice tea based on rooibos--the South African "Bush Tea"--blended with warm spices and orange.

Gift Boxes

We have very nice gift boxes for the spice blends and the teas are already boxed.

We think you'll like all the new offerings and look forward to serving you this Saturday, next Saturday, and any Saturday

Friday, September 25, 2015

Update: New Location & Market Dates

Maxwell's Pumpkin Farm

Smiling Coyote Farm offers the best in fresh produce, artisan spices, and custom tea blends at the Canyon Farmers Market each Saturday morning from 8:00 am until Noon through October 10th. Now, in addition to the farmers market, select Smiling Coyote spice blends are available in Maxwell's Market at Maxwell's Pumpkin Farm.

Maxwell's opens tomorrow, Saturday, September 26th, and continues through Sunday, November 1st.

Hours are:

Fridays: 5 pm - 9 pm
Saturdays: 10 am - 9 pm
Sundays: 1 pm – 9 pm

Come on out, bring the kids, and have some fun!

Friday, September 18, 2015

Greek Week

Greek food has always held a great fascination for us. In one sense, it's the genesis of "Western" cuisine. In another, Greek food represents a complex fusion of Mediterranean, Mid-Eastern, and Central European cooking. Rustic and simple, unpretentious, Greek cuisine is "real food." We like that.

So... It's "Greek Week" around here. Reading about it, writing about it, eating it, thinking and talking about it.

One, quite enjoyable, activity undertaken: Delving back into The Glorious Foods of Greece by Diane Kochilas. Diane is quite active on television, as a teacher and culinary tour guide, as well as on facebook. Re-reading this seminal work was an immense pleasure.

The Glorious Foods of Greece is a wonderful read for one thing, as are all her books, and Diane's talent as an author is no less obvious than her passion for the subject of Greek food. She tells the story of traditional Greek fare--the kind enjoyed for hundreds, if not thousands, of years--in an epic way. The story, and the food, is both fascinating and quite unforgettable. She keeps pulling you back for more. You won't regret it if you can find a copy.

Some of the foods in The Glorious Foods of Greece reminded us of an awesome Greek culinary experience... Actually one of our top ten food experiences of all time. It occurred in a very small, unpretentious cafe tucked away in the old Oak Cliff / Bishop Arts District area of Dallas, TX and involved multiple courses of authentic and supremely well prepared savory and sweet treats. We still dream about this place.

It's called, simply enough, Greek Cafe and Bakery and the quality, depth, and breadth of the talent here is world class: Phenomenal. Find them on facebook, look them up on Yelp, and, if you're ever in the area, don't hesitate to find them for real. You won't regret it. Really.

There's a Greek cafe not far from us in Canyon, TX, too. Ashamed to admit it but we haven't eaten there... Yet. Maybe later today. Reviews for Helios Greek Grill from locals are quite good and they're on facebook. We're looking forward to trying them out. It would be a fitting way to round out Greek Week.

One reason, as if we really needed one, for "Greek Week" here is the newest addition to our Mediterranean blends with a new herb/spice blend: Nóstimo! Greek Blend. It took a while but it's worth the wait.

Nóstimo! means "delicious" and this blend dances with the lively herbal exuberance of a Greek festival while keeping just a hint of spicy mystery. It's versatile and can serve as an "all purpose" blend, becoming either simple and rustic or elegant and sophisticated depending on your mood.

We've been using it for grilled or roast poultry, lamb, or beef, in soups, stews, and braises, with fresh young cheeses or feta, and in dishes featuring potatoes, greens, green beans, or spinach. Oh! And, of course, with anything Greek.

Greek Week: A wonderful thing!

Kaly Orexi, y'all.

Sunday, September 13, 2015

The look

Ready for the Farmers Market: A recent photo.

Canyon, Texas is a small university town near Amarillo, Texas and Palo Duro Canyon State Park in the Texas Panhandle. Its renovated 1909 courthouse is the backdrop for the farmers market and our booth.

The courthouse square is alive; an active place. And, especially so early Saturday morning when Smiling Coyote, along with our other vendors, is setting it up for market.

Look for the Smiling Coyote!

This is "the look"

Saturday, September 12, 2015

Update: No Tuesday Evening Markets

Quick update: Change in Market Dates.

Due to a multiplicity of conflicts after the start of the school year for both vendors and customers, the Canyon Farmers Market will not be open on first / third Tuesdays for the remainder of the season.

We've enjoyed the evening markets but the conflicts for those with school age children are understandable and unavoidable. We look forward to being back on the square in the evenings in 2016.

There is no change in the Saturday morning markets. Those dates continued as scheduled through October 10th from 8 am to Noon. We're looking forward to seeing you there!

Friday, September 11, 2015

Market Dates

We expect to be busy this weekend and next week with three Canyon Farmers Market days coming up in quick succession. Markets are held every Saturday morning and in the evening on the first and third Tuesday. Smiling Coyote Farm, along with many other local providers of produce, canned and baked goods, and hand crafted items, is there to share our passion for freshness and flavor.

Markets are held on the square in Canyon, TX just south of the 1909 courthouse along 5th avenue between 15th and 16th streets. It's lovely location--classic small town America. If you're familiar with the area, it's held along 5th avenue between Sayakomarn's Restaurant and Palace Coffee Company.

We highly recommend both of the locally owned businesses mentioned above. Sayokomarn's, in our opinion, serves the best plate of food in town. Our favorite is the Spicy Panang--usually tofu but sometimes chicken. Palace Coffee is the best coffee house in the US. Yes, really. Just go there. You'll see.

You can find the Coyote at the Market:

* This Saturday, September 12, from 8 am to Noon.
* Tuesday evening, September 15, from 7 pm to 9 pm.
* Saturday, September 19,from 8 am to Noon.

We produced a fresh batch of Holiday Blend 2015 yesterday (Thursday) so we should have plenty. We'll also have a limited quantity of Pumpkin Pie Spice--you don't want to miss that. The Bird Rub, one of our newest offerings, is well worth trying out with your next grilled or roasted chicken.

Preserves and apple butters made with both our Holiday Blend and Pumpkin Pie Spice are available at the Market from Sheri's Country Cupboard, and Conant's Country Kitchen. You should give both a try--we can guarantee you won't be disappointed.

Yep, you need to get out. Come play with the Coyote.

Thursday, September 10, 2015

Holiday Spice Talk: Pear Preserves, Apple Butter and Coffee Creamer

"Yes, we do," we replied.

The question put to us was from a fellow vendor at the Canyon Farmer's Market a week or so ago, "Do you take special requests?"

Pear Preserves and Apple Butter

Custom herb / spice blends are a pleasure to create. Whether we process to your specifications, use a classic formula, or a create a unique blend together, we are passionate about our spices and providing you with the freshest, best quality blends imaginable.

And, we provide "bulk" amounts of our bottled blends, on request, as well. Our Holiday Blend for canning and baking is especially popular this time of year.

One of the fringe benefits of creating custom blends is getting to taste the results. Old Fashioned Pear Preserves from Sheri's Country Cupboard, and Apple Butter from Conant's Country Kitchen are two recent examples.

These are just delicious. The blends are used with great care creating subtlety and enhancing, rather than overpowering, the flavors of fresh apple and pear. These are not the flat, one-dimensional pablum found on most grocery store shelves. This is art.

You can taste these as well. Both are available at the Canyon Farmers Market. Open Saturday morning from 8 am - Noon and on first and third Tuesday evenings from 7 pm - 9 pm.

Shoot us an email here if you're interested in bulk or custom blends:

Coffee Creamer

A customer the other day mentioned using our Holiday Blend in a unique way. They make their own coffee creamer. That's a good idea since most of the ingredients in commercially available creamers are chemicals.

We Googled around a bit and found out that homemade coffee creamer is a "thing." There are lots of recipes on do-it-yourself sites and blogs around the web. 

Since we don't use cream or creamer in our coffee, we're not qualified to pass judgement on the winners and losers. But we do like the idea of adding Holiday Blend 2015 to yours if you are so inclined. Good idea, indeed.

Wednesday, September 2, 2015

No Refrigeration Needed

Most of us who keep and cook with fresh herbs have, at one time or another, pulled a damp, slimy, grayish black mass of something that was once basil from the refrigerator. With one simple trick, that will never happen again.

We discussed how to store and keep fresh herbs fresh previously in "Keeping it Fresh." This post is specifically about one of our very favorite fresh herbs (basil) and how to keep it absolutely vibrant in your kitchen.
Fresh Basil
The basil in the photo above looks as fresh as if it were picked today. It wasn't; not at all. It was picked over a week ago and it should last another week if we let it. But we probably won't. We'll use it before then and enjoy it tremendously.

When we sell basil at the Canyon Farmers Market, we cut the stems, wrap the stem ends in paper toweling, and keep the stems damp in just an inch or so of water. The reason we do that is so, when customers get home with their basil, it's easy to keep it fresh. Very easy.

That's the trick to keeping basil fresh until it's wanted--read the last paragraph above again if you missed it. The trick is just to treat basil like you would cut flowers.

Stem ends cut and wrapped
Just place fresh basil (stems freshly cut) in a little water--just enough to keep the stems damp but keep the leaves dry--and put it out on the countertop, shelf, or window sill. Keep it out of drafts (too drying) and away from direct sun or extreme heat. No refrigeration needed!

We really like to wrap the stem ends in a little paper towelling. It helps keep them evenly moist, keeps things bundled nicely, and helps keep the leaves out of the water.

That's it. Simple.

Not only is it a beautiful thing to see in the kitchen, you'll love the aroma. Basil incense. Enjoy.

Monday, August 31, 2015

Tradition: A Good One

It's a tradition around our house each year to make a special "holiday blend" of warm, comfortable spices. Each year it's a little different although the major elements remain pretty familiar. This year the focus is on cinnamon and ginger... It just doesn't get more "holiday" than that now does it?

Rustic Tart

Sweet spices are the soul of Holiday Blend 2015: Two kinds of cinnamon (Saigon and Ceylon) are highlighted against a festive background of gingery freshness. The sensual fragrance of nutmeg, cardamom, and clove rounds out the experience in a comforting way.

Ingredient list for Holiday Blend 2015 in alphabetical order:

  • Cardamom, Green
  • Cinnamon, Ceylon 
  • Cinnamon, Vietnamese Saigon
  • Cloves
  • Ginger
  • Nutmeg

Looks simple; tastes rich, spicy, and complex. We're using fresh, whole spices to make this, and all our blends, so you get the complexity. Whole green cardamon, whole sticks of cinnamon, whole cloves, whole nutmeg... You get the picture. Yeah, it matters. 

Our blends don't sit around in a warehouse for months (or years), or on a shelf, or out in the parking lot in a trailer for days on end either. We small batch process each week to ensure that freshness makes it to your table. Yes, "fresh squeezed" every week! 

Holiday Blend 2015 is guaranteed to be a hit with sweet potato or winter squash, tomato sauces, cookies, cakes, pies, candies, gingerbread, custards, oatmeal, pancakes or waffles, spiced tea, apple cider, hot chocolate, & eggnog. We're really excited about this one. You'll love it.

Another tradition involves "the bird." No, not that kind, we're talking turkey, chicken, duck, goose, dove, quail, and just about anything else with wings and feathers on it.

Each year we create a little something special; something a little different but always on target for holiday poultry. It's "Bird Rub" and we're mighty proud of it.

Ingredient list for Bird Rub in alphabetical order:

  • Bay Leaves
  • Celery Seed
  • Garlic
  • Marjoram
  • Onion
  • Oregano
  • Paprika, Hungarian
  • Peppercorns, Tellicherry Black 
  • Rosemary
  • Sage
  • Thyme Leaves 

People who come by our booth at the Canyon Farmers Market or visit with us on Facebook know that some of these herbs are grown right here at Smiling Coyote Farm. We offer them for sale, fresh, at market and at the farm as well as in our blends. Always fresh, always make from whole spices, never any salt, MSG, sugar, additives or fillers of any kind. Just herbs and spices. 

Bird Rub is aromatic with the distinctive fragrance of celery playing off against a richly herbal background of bay, thyme, oregano, sage, marjoram, and rosemary. There's a richness underlying it all from a really high quality Hungarian sweet paprika, along with garlic, and onion. It's a classic.

Used as a rub or in marinades with anything bird-like, Bird Rub is straight-up magic. It's also an excellent addition to any dressing, gravy, or sauce and it's perfect in soups and stews (especially with leftover bird) and sprinkled on sandwiches.

Some traditions are better than others and these two are, in our opinion, keepers.

Monday, August 17, 2015

Keeping It Fresh

Herbs, greens, and similar items are sometimes a challenge to keep fresh at home. Here's a technique that works with most and keeps food fresh in the refrigerator for many days and even weeks. Really: This works.

Fresh (really fresh) herbs
We're illustrating this technique using fresh herbs but keep in mind that the technique works just as well using greens, lettuce, celery, green onion, radish, broccoli, cauliflower, carrots and just about any vegetable. Fear not, this is simple!

Black and soggy

Many people throw their vegetables in  a plastic bag or leave it in the plastic bag-thing that came from the store. Maybe washed, maybe not, it goes in the fridge wrapped in plastic. 

This results in a very disgusting scenario very quickly... A biological experiment gone awry. Black soggy spots, gray spongy mold. We've all seen that (shudder).

Well we haven't seen it here at our place in years, now. Why? Because we treat our vegetables like the living plant they are. It's a simple concept and here's why plastic, except as we describe later, shouldn't come near your fruits and vegetables.

If you have indoor or outdoor plants, go right now and wrap them all tightly in plastic. Even in the cooler temperatures of fall or winter, what do you imagine is going to happen? Yep, you got it: Black soggy spots and gray, spongy mold. There is a reason for this.

Plastic touching the leaves, roots, stems, or stalks of plants results in condensation (moisture). That moisture has no where to go. It's sealed in a thin film between the plastic and your squash. 

That thin film of water has little or no oxygen. It's anaerobic and bad, bad beasties grow under anaerobic conditions. 

So the squash is under a thin layer of water in the dark without oxygen. What happens in moist, dark places in the absence of oxygen? Black soggy spots and gray, spongy mold. 

It happens every single time without fail within a few days. Why are we eating this stuff? Even if it isn't visible, it's growing. But, take heart, black soggy spots and gray, spongy mold are remarkably easy to avoid and here's how we do it.

Clean this thing

We recommend washing fruits and vegetables as soon as they come in the house with a vinegar and water solution. About 3 parts water to one part vinegar is fine. Vinegar is a great antibacterial so this step really helps. Here's a good article with detailed instructions along with all the reasons why this is a good idea. 

After they're washed, get rid of any excess moisture. Shake 'em out, towel 'em off, use your salad spinner, or let them air out on a clean towel for a few minutes. We don't want them too dry (more on that below) but we don't need soggy stuff going in the fridge either. 

It's a plant

Fresh picked vegetables are plants and plants don't like drying out. Refrigerators are very dry places. Vegetables dry out and become unappetizing, if not downright inedible, very quickly if left open on the shelf or in a drawer. So, don't do that. Let's treat our vegetables like the plants they are.

First, get them hydrated. Stalks separated from their roots and roots separated from their soil have lost their source of hydration. So, the first thing we do is give it back to them in a way that makes sense to the plant.

Hydrate your stalks!

Got stalks?

OK: Cut the stalk ends cleanly, even them up if needed. If it's celery, trim the root end just enough to expose fresh cells. For big greens like kale or Swiss chard, trim the stalks down a bit to fit upright on the shelf in your fridge.

Now wrap those fresh cut stalk ends with some paper towel, secure with a rubber band or some twine, and dip in cold water. If it's a hot day and you just got back from the store, dip in ice water. Ah, what a relief.

This is the way we sell our herbs and greens at farmer's markets. It's already wrapped and moist.

Got roots?

OK: For small, rooted vegetables like green onions, radishes and leeks, treat them in the same manner as the stalks (above). Leave the leaves on.

For beets, rutabaga, turnips, and the like, treat the same as broccoli or cauliflower (more on that below).

No roots; no stalks? 

Cauliflower, iceberg lettuce, broccoli, squash, peppers, and other fruit/vegetables don't need trimming, just washing and wrapping. We'll get to them. Hang on.

How does your garden grow?

In our garden plants grow with root-ends down, stems, stalks, and leaves pointing up. Stand up your wrapped stems in a container. Put your roots down. Let those stalks stand up tall. Treat your vegetables like the plants they are.

For stalks, stems, and smaller things with roots like green onions, as well as cilantro, parsley, and most herbs put just enough water in a glass or jar to keep the wrapping moist. A half-inch or so--even less--is fine. Stand them up.

We're still going to use some plastic here but before we do that the plant requires protection. We use either paper or cloth to create a barrier between the plant and the plastic.

The paper or cloth is both absorbent and permeable. That means water doesn't build up on the veg and air can circulate around it. That's good.

But we don't want too much air circulation or the vegetables dry out. That's where the plastic comes in. It's a barrier that helps create a favorable environment around the plant.

What kind of paper? The easiest thing to use is paper towel or newspaper. Tissue paper works as well.

We also recommend cheesecloth or "flour sack" towels. They're both light weight, very absorbent, and easy to obtain. The choice is yours--paper or cloth--and it works either way.

We prefer cloth because it's reusable. If you choose to use cloth, make certain it is 100% cotton or other natural fiber. This matters. Really.

Cover the stalky vegetable or herb loosely with paper or cloth. It's ready for the fridge now.

For squash, cauliflower, head lettuce, broccoli, swiss chard, spinach, or other similar produce, wrap it up, too. First in paper or cloth and then plastic. Refrigerate.

For big root vegetables like beets, carrots, rutabaga, and turnips, the drill is the same: Wrap them in paper or cloth, then plastic, and refrigerate.

Put it down, you're done.

Yep, it's just that simple. So simple you probably don't believe it works. Well, it does. It won't cost much to give it a try and could save considerable over the course of a year, so give it a shot. You'll see.



For herbs, try a "frog." They're intended for flower arrangements but work very well indeed for anything with a stalk.

We use this in our market display for fresh herbs and in our refrigerator as well. It will work for you.

Just wrap, add a little water, and cover as described above.
That's it. Nothing to it!

Herbs in a frog