LONG NAPA (PREORDER)

~35 - 40 lbs Long Napa aka  "Long Napa Cabbage", "Long Chinese Cabbage", "Siu-Choy", "Chang-Shao-Cai", "Tian-Jin-Bai-Cai", "Shan-Dong-Bai-Cai", "长紹菜", "天津白菜", "山东白菜", 長紹菜", "山東白菜" The long napa is a longer or more elongated version of the napa cabbage. It has a mild and slightly sweet taste. Most commonly eaten raw as a wrap or stir-fried. Long napa is available year-round. Handling Tip Selection Long napa should have a tightly formed head. Leaves have a uniform green color with no signs of wilting or discoloration. The stalk is crisp and white without any black spots. Storage Long napa should be stored at 32ºF (0ºC) with a relative humidity of ninety-eight percent with mist. The typical shelf life is three to six months. High humidity is important to avoid wilting. Long napa is sensitive to ethylene, a naturally occurring gas that regulates ripening. Long napa should not be stored with high ethylene-producing products to extend shelf life. Long napa produces very little ethylene.  Long napa is sensitive to chilling injury after prolonged storage of five months at 32ºF (0ºC). Symptom includes brown midribs may be developed. Long napa is susceptible to freezing injury at 31ºF (-0.5ºC) and below. Freezing injury symptoms include water-soaked areas and soft spots.