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Spinach: Frozen. Greens are most often bought fresh, but frozen spinach is a game changer (especially for dips, sauces and skillet dinners). We think frozen spinach is a practical buy because ...
1 / 2 cup frozen chopped spinach, thawed 1 (6.7 ounce) jar grilled artichoke hearts or you can sub marinated artichokes, chopped 1 chicken breast, grilled and sliced thin (optional)
Meanwhile, Prissy Fletcher, a commercial vegetable production agent for UF/IFAS Extension St. Johns County, grows artichokes to eat and as cut flowers at the Hastings Agricultural Extension Center ...
Post-harvest losses of vegetables and fruits occur at all points in the value chain from production in the field to the food being placed on a plate for consumption. Post-harvest activities include harvesting , handling, storage , processing , packaging , transportation and marketing .
Stachys affinis, commonly called crosne, Chinese artichoke, Japanese artichoke, knotroot, or artichoke betony, is a perennial herbaceous plant of the family Lamiaceae, originating from China. Its rhizome is a root vegetable that can be eaten raw, pickled, dried or cooked.
It has direct applications to postharvest handling in establishing the storage and transport conditions that best prolong shelf life. An example of the importance of the field to post-harvest handling is the discovery that ripening of fruit can be delayed, and thus their storage prolonged, by preventing fruit tissue respiration.
Canned fruits and vegetables: These work well in a pinch as a sub for fresh or frozen. Canned soups: Look for low-sodium varieties for good health. Canned tuna: Or if you're not a fan of tuna, try ...
While not recommended to consume raw, some sources state that no more than 2-5 raw leaves can, potentially, be eaten per day. However, to truly be eaten safely, the required cooking time for leaves is 5–15 minutes, [6] [7] [8] with 20 minutes being recommended most often in recipes. Additionally, it should not be cooked in aluminum cookware ...