Storing our greens, storing our veggies, this is one of the big issues around buying a lot of produce. We buy things that we are so excited we make sure we have our Kales, our lettuces, our cabbages, our carrots, our beets but we are not going to eat them all on our first day. How do we keep then with a longevity in the refrigerator and they stay healthy and crisp and vibrant so when you do go eat them you are not turned off by the brown wilted nature. The enzymatic activity that occurs during the process, well greens in general, all fruits, vegetables and greens, they release an ethylene gas and they start to deteriorate. Enzymatic activity starts to die just like any plant comes up to the root and then it starts to welt down so the best way to store veggies depends on each vegetable, so for example with root vegetables like beets and carrots, you want to always remove the greens so it doesn’t draw moisture from the beet themselves and keep the greens, the beet greens are amazing in smoothies, they are amazing to chop up in soups, you can also roast them, you can eat them in so many different ways in salads as well, and then keep the beets in a nice bag, keep everything seal tight once you remove the stems and the same thing goes for carrots.