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Date: | Thu, 5 Mar 1998 16:51:57 -0500 |
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Tom;
I don't want to utilize too much of the listserver limitation
you've described, but if you can post, I would like to
understand the below phrase better before putting together
another dose of my Brix=Quality (not "sweet=natural," whatever
that may mean).
>I confess it made me wonder if you were another "toxic
fruitarian"
I had hoped that I was very clear about greens, specifically
lettuce and spinach. Brix has a big bearing on their quality,
as well as the quality of endive, cabbage, escarole, parsley,
romaine, and even alfalfa. If you have never tasted sweet
greens, I perhaps have a lot of work ahead to help you
understand that part.
Regards,
Rex Harrill
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