Welcome to the first edition of The Olivia’s Observer. From our family of organic enthusiasts to yours, this weekly newsletter will feature recipes, hints, information on organic agriculture, and ways to give back to your community.
Just like our salads, we’ll keep our topics fresh, healthy and organic. We look forward to sharing valuable and fun information on leading a healthy and organic lifestyle.
If you do not wish to receive this, please click unsubscribe from the list at the bottom of this email.
Sincerely, Team Olivia’s
So are you ready to kick it off with our first Fresh Hint? We’ve got a few kalelife hacks for you: 2 quick, fresh tips that give you more days of fresh, crisp kale:
The Codes of Kale
Step 1)Keep it cold, as in very cold -- into the coldest part of your refrigerator right away. Kale becomes increasingly bitter the longer it sits at room temperature, so get that kale into a chilly spot right away and keep it there until ready to use.
Step 2) Kale is the strong but sensitive type, and by that we mean it is easily affected by ethylene, the naturally-occurring gas emitted by certain fruits and vegetables, such as tomatoes, apples and avocados. So, that cold corner of the fridge that kale loves should also be a corner far away from those delicious but ethylene-producing fruits and veggies.
And that’s it. It’s a simple one-two, and your kale is guaranteed to live its fullest life.