Originally Posted by PatioDaddio
First, thanks a bunch for the information.
How do you keep the parsley fresh and unwilted until turn-ins start? I suppose laying a couple damp paper towels on top would help, but is there a specific method?
If you make the boxes the morning of, place the boxes in a cooler until turn-in. If made the night before, lay a damp paper towel on top of the parsley and then place in a cooler.
The box I pictured lasted for 6 days in my fridge without any wilting using a damp paper towel.
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