So I have been thinking about the question you raised regarding the best way to store fresh herbs after purchasing them from the market. I have tried several methods over the years and the one that works most consistently is treating them like fresh cut flowers. You trim the stems at an angle and place them in a jar or glass with about an inch of cool water. Then you cover the leaves loosely with a plastic bag and keep the jar in the refrigerator. This method keeps parsley, cilantro, and dill fresh for up to two weeks. Basil is the exception because it prefers room temperature and should not be refrigerated. I also wrap the stems in a damp paper towel before placing them in the bag for varieties like thyme and rosemary. The key is to change the water every couple of days and remove any leaves that start to yellow. I learned this approach from a chef friend who runs a small catering operation and she swears by it. Let me know if you want me to clarify any of those steps or if you need recommendations for specific herb varieties that store well using this method.
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OMAHA STEAKS
Selected cuts, aged and trimmed with care
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Gourmet Steak Sampler Program
Participants may receive a curated box of hand-selected cuts, provided at no charge. A total of 500 boxes are available through this program, with one sampler allocated per household. Each cut is individually selected and flash-frozen to lock in its flavor and tenderness. This offer concludes Tomorrow.
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The box you may receive includes a curated selection of steaks, each cut from grain-fed beef and aged for tenderness. This sampler carries a suggested retail value above $600, though it is provided at no charge to program participants. No payment is required if selected.
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Inside Your Box
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| 4 Filet Mignons |
| 4 New York Strips |
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Quantities are determined by program allocation. One box per household. Offer ends Tomorrow.
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Thank you for taking the time to review this program.
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Regarding your question about the raised garden beds I built last spring, I used untreated cedar boards which hold up well against rot. The dimensions are 4 feet by 8 feet and about 18 inches deep. I lined the bottom with hardware cloth to prevent burrowing animals from getting in. For soil I used a mix of topsoil, compost, and peat moss in roughly equal parts. This year I planted tomatoes along the back row, peppers in the middle, and herbs along the front edge. I set up a drip irrigation system on a timer which made watering much easier. The key is consistent watering especially when the plants start fruiting. I also added a layer of straw mulch on top to retain moisture and keep weeds down. The tomatoes have been producing well since early July. If you decide to build something similar I would recommend starting with a soil test so you know what amendments to add before planting. The whole project took about a weekend to complete and the materials were easy to source from a local lumber supplier. Let me know if you want more details about the layout or the irrigation setup I used.
