1. Wash all vegetables thoroughly.

2. Root vegetables that are not peeled, such as potatoes for baking, should be scrubbed very well with a stiff vegetable brush.

3. Wash green, leafy vegetables in several changes of cold water. Lift the greens from the water so the sand can sink to the bottom. Pouring off into a colander dumps the sand back onto the leaves.

4. After washing, drain well and refrigerate lightly covered.The purpose of covering is to prevent drying, but covering too tightly cuts off air circulation.This can be a problem if the product is stored more than a day because mold is more likely to grow in a damp, closed space. Use a drain insert in the storage container to allow drainage.

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