Also known as the " chef bag," this extra-large version of the original Vejibag holds heads of lettuce, bushels of kale, and bunches of collards with ease. How to use: First, wet the Vejibag and wring it out. Then rinse and trim your veggies, removing any damaged areas. Shake off excess water. Place them in the damp bag and store in the main compartment of your fridge. When the bag dries out after a couple of days, quickly run it (with the vegetables inside) under water to re-dampen. About Vejibag Needing a bag that would safely transport her greenhouse-grown vegetables from her home to her stand at the local market, Sally Erickson created Vejibag a line of organic cotton and French terry knit bags meant to keep produce fresher for longer. With designs informed by time-tested tips and tricks from local grocers, the bags keep your moisture-loving vegetables fresh by providing an environment where they can breathe and acclimate to temperature changes instead of sit in the stale air of a plastic bag. Made with the finest American-grown cotton, these innovative, reusable bags are hand-sewn in North Carolina, ensuring a product that's dye and chemical-free.


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