- Eat soon (up to 1 week)
- Store on counter-top out of sunlight—only store in fridge once cut.
- To freeze: slice and seal in container leaving ½ inch of space.
Easy Ways to Use
- Wash and remove stem.
- Eat as a base for a vegetable gazpacho, diced up in a quick salsa or combined with garlic, oil, basil and oregano for a bruschetta appetizer.