Even before we had our CSA membership, but especially since we get *so much* produce week after week, I’m bad about using my veggies quickly enough. Does that ever happen to you? Well I encourage you not to give up on those wilted veggies by throwing them away. You can save them with some water, ice, and a little bit of patience. If you’re ever in that situation with wilted veggies (in my case most recently, it was bok choy)–
Think about these veggies as if they were a sad plant in your garden desperately in need of a good watering. That’s really all they need. So I chopped the bottoms off the bok choy bunches and peeled the leaves apart. I discarded a few of the saddest leaves– even a good ice bath won’t help in some cases, then put the rest in the biggest bowl I could find, covered them with cold tap water, and then dumped a few handfuls of ice cubes on top. Then I left it sit for a while. (Note, the other great thing about this ice bath is that it’s also serving a dual purpose of washing the veggies for you. Agitate them a little bit every once in a while and all the dirt will fall to the bottom of that big bowl for you to wash away later.)
How long did I let it sit? Not sure. I recommend that you keep checking back until all the ice is melted and the majority of the leaves are perky and fresh looking, like this–
And, finally, for the after shot, of just a couple of the leaves, beautiful and like they were just picked.
I really do use this trick all the time for a huge variety of veggies– lettuce, kale, swiss chard, spinach, broccoli, green beans, cucumbers, beets, radishes, carrots, etc. If your veggies are really sad, definitely take the time to trim the ends (similar to cut flowers you might keep in a vase) before dropping in the ice bath.
I hope this helps you save some money and use those veggies you’ve kept on hand a little bit too long!