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rooftop bbq
08-21-2013, 03:53 PM
Whats the earliest you've bought parsley? How was it when you went to use it

The Cosmic Pig
08-21-2013, 04:01 PM
I don't recall the earliest I've ever BOUGHT parsley, but I do remember forgetting there was some in a box and finding it three days later and thinking "if I sprayed a little water on that it would still look fresh!" I was surprised at how green it still was, even though it had dried out and was stiff as a board!

Pig Headed
08-21-2013, 04:27 PM
We have no problems with parsley bought on Wednesday for a comp. However, RD didn't have any curly parsley today, so I bought a case of green leaf lettuce. We'll see how that works out.

musicmanryann
08-21-2013, 04:29 PM
If you keep it nice and moist and in a cold environment, it can be good for a few weeks if it is fresh. Green bags can help as well, if you need to keep it over a long period.

Scottie
08-21-2013, 05:23 PM
I will but it by the case. Cut off ends and soak in cold water. I place in a 3 part bus tub like container I got at RD. Will keep for at least a month in the fridfe with damp paper towels on it

rooftop bbq
08-21-2013, 05:31 PM
thanks everyone I guess im getting parsley tonight then

sdbbq1234
08-21-2013, 05:52 PM
Most of the time when I purchase parsley from RD, it is in pretty good shape. The last batch I purchased, it sat in the bottom shelf of our dedicated full size frig for 3 weeks and it was still in very good condition for our last comp.

Keep it in water and cold.

wallace

Teamfour
08-21-2013, 05:59 PM
At the risk of a hijack...has anyone tried cutting the tops off the stems like you would to build a box, and storing just the tops? We want to do this on Thursday night before a comp, then we would just dump the tops in the box and straighten the tops up a bit.

Shiz-Nit
08-21-2013, 06:06 PM
I found the perfect parsley on vacation and bought it for a test. Day one I cut the stem ends off and soaked it.... It lasted ALL week, so I decide to bring it home, cut the stems again and into a cooler. After a 12 hour drive all good so in a fridge. 5 days later still good. Cut the stems again and so on it lasted 3 weeks and I decided to pitch it. By all means it was good but mayby not comp good but better than I HAD to use before.

John Bowen
08-21-2013, 06:06 PM
Tuesday before a comp and we could not use a third of it.

MikeJ65
08-21-2013, 06:29 PM
My 'Parsley Goddess' usually buys at the beginning of the week and does boxes on Thursday. Cleans and cuts the stems when she gets it home, store in water in the fridge covered with a bag, then put a wet paper towel over it once it is in the box.

Teamfour
08-21-2013, 06:32 PM
My 'Parsley Goddess' usually buys at the beginning of the week and does boxes on Thursday. Cleans and cuts the stems when she gets it home, store in water in the fridge covered with a bag, then put a wet paper towel over it once it is in the box.

Once you get to the comp, how do you transfer to the official box?

sdbbq1234
08-21-2013, 06:44 PM
Once you get to the comp, how do you transfer to the official box?

Try this: http://divaq.ca/making-parsley-turn-in-boxes-in-advance-the-putting-green

wallace

Teamfour
08-21-2013, 07:06 PM
Try this: http://divaq.ca/making-parsley-turn-in-boxes-in-advance-the-putting-green


Thanks, I've read that a dozen times. I even have 100 boxes in the basement. Just never tried yet; seems too easy to be true.

sdbbq1234
08-21-2013, 07:24 PM
Thanks, I've read that a dozen times. I even have 100 boxes in the basement. Just never tried yet; seems too easy to be true.

It works!

wallace

Shiz-Nit
08-21-2013, 08:06 PM
Try this: http://divaq.ca/making-parsley-turn-in-boxes-in-advance-the-putting-green

wallace

winner winner chicken dinner!

ViciousGame
08-21-2013, 08:52 PM
The best way to revitalized older parsley is to soak in lukewarm water for about 15-20 min. and then place in the refrigerator. This is exactly what they do at the supermarkets after they get their cases in and before they place them out for sale on the produce dept. wet rack.

MikeJ65
08-21-2013, 10:06 PM
Once you get to the comp, how do you transfer to the official box?

We do it a bit different than Diva. If you leave longer stems on, twist them together, and fold them under you have a pretty solid bed of parsley. Just put the top of your official box over the bottom of your box, invert, close the official box, and invert again. Keep a wet paper towel in the box and store in a cooler with cold packs so that you don't need to worry about them getting water logged.

Doing them a couple of days ahead helps them take the shape of the box and hold it better. Very simple and I don't spend more than 10 min. messing with boxes on site.

Q-Dat
08-21-2013, 10:50 PM
I'm gonna find a botanist to work with and create a bushy parsley that grows in 9"9" squares. Then I'm gonna sell em through Snake River Farms!!! :cool:

zombie barbecue2
08-21-2013, 11:28 PM
We have no problems with parsley bought on Wednesday for a comp. However, RD didn't have any curly parsley today, so I bought a case of green leaf lettuce. We'll see how that works out.

So Ron, Your switching it up and going to green leaf? We just recently left greenleaf and went to parsley. Are you doing New Holland? If so See you there.

Chris
Zombie Barbecue.

Q-Dat
08-22-2013, 12:37 AM
We have no problems with parsley bought on Wednesday for a comp. However, RD didn't have any curly parsley today, so I bought a case of green leaf lettuce. We'll see how that works out.


10 minutes, one head.

http://i1334.photobucket.com/albums/w649/Q-Dat44/20130316_140739_zps7d19f186.jpg

Looks good to me and no sprigs of parsley stuck to the meat.