There are so many benefits to eating vegetables fresh from the earth. Taste, nutritional value, and saving trips to the grocery store. Food travels hundreds, if not thousands, of miles before it makes it to the grocery store shelves and loses critical nutrients along the way.
A famous study done by Penn State University found that spinach kept at 39 °F retained only 53 percent of its folate and carotenoid after eight days. When it was kept at higher temperatures, the spinach lost its nutrients at an accelerated rate. At 50 °F, it took six days for the spinach to lose 47 percent of its nutrients, and at 68 °F, it took four days.
The Stern Method Garden