Why we sell wood-pressed oil
How a chekku works, and what changes when oil is pressed slowly.
Storing a week of vegetables
Which vegetables go in the fridge, which stay out, and how to keep greens crisp.
Your box is harvested on Wednesday and reaches you on Thursday morning, so it starts fresh. How long it stays fresh depends on what you do in the first hour after it arrives.
Unpack the box straight away. Greens are the most delicate. Remove any rubber bands, wrap each bunch loosely in a damp cotton cloth, and put them in the fridge. Use leafy greens like spinach and amaranth within three days; hardier greens like moringa and curry leaves keep longer.
Tomatoes, onions, small onions, garlic, potatoes and pumpkin stay out of the fridge. Keep them in a basket in a cool, dark place with air around them. Tomatoes ripen on the counter; once ripe, move them into the fridge if you need another day or two.
Beans, carrots, brinjal, gourds, capsicum and cabbage go in the vegetable drawer. Store them in cloth bags or paper rather than plastic, which traps moisture and makes vegetables sweat and rot. Do not wash vegetables before storing; wash them just before cooking. Finally, plan the week by how quickly things spoil: greens first, then beans and brinjal, then the roots and gourds last. Done this way, the box should last you to the next Thursday.
