Food Storage and Use Tips

Fresh Vegetables
 
  Artichokes
Keep artichokes refrigerated (32-36°F), storing in a perforated plastic bag to retain moisture. Steam and serve with browned butter and vinaigrette for dipping.
 
  Arugula
Keep arugula refrigerated (32-36°F), stored in a perforated plastic bag, away from fruits to avoid deterioration. Arugula is good raw in a salad or cooked with other leafy greens.
 
  Asparagus
Cut an inch off the bottom of asparagus spears. Submerge ends in water and refrigerate (32-36°F). Steam or sauté until just tender – do not overcook!
 
  Beets
Keep beets refrigerated (32-36°F). The stems can be removed and they do not need to be in a plastic bag. Roasted beets are one way to prep beets for mixed salads. Preheat the oven to 475°F. Tightly wrap beets in double layers of foil and roast until tender, about 1 hour.
 
  Bok Choy
Keep bok choy refrigerated (32-36°F), storing in a perforated plastic bag. Wash and chop bok choy. Stir-fry with ginger and garlic, adding soy sauce to the pan just before serving.
 
  Broccoli, Broccolini, Broccoli Rabe
Keep broccoli refrigerated (32-36°F), storing in a perforated plastic bag to retain moisture. Steam or sauté.
 
  Cabbage & Brussel Sprouts
Store cabbage and brussel sprouts in the refrigerator (32-36°F), in a perforated plastic bag. Chop cabbage or trim brussel sprouts and blanch for 12 minutes in boiling salted water, or until they are tender.
 
  Carrots
Keep carrots refrigerated (32-36°F). Remove tops and store in a perforated plastic bag. Eat raw as a snack or sauté with olive oil and garlic.
 
  Cauliflower & Romanesco
Keep cauliflower refrigerated (32-36°F). Chop and eat raw as a snack or in a salad, or steam and serve with salt and pepper. You can also place the cauliflower on a baking sheet, top with olive oil, sea salt and freshly ground pepper, and bake at 400°F for 20 minutes.
 
  Celery
Keep celery refrigerated (32-36°F), stored in a perforated plastic bag. Chop and use in salads or in a stir-fry.
 
  Corn
Keep corn refrigerated (32-36°F), storing in a perforated plastic bag. Boil in salted water for two minutes and serve with butter or olive oil and cracked pepper.
 
  Cucumbers
Keep cucumbers refrigerated (32-36°F). Slice them thinly and mix with yogurt, salt and pepper for a quick salad that’s cool for summertime.
 
  Eggplant
Keep refrigerated (32-36°F), storing in a perforated plastic bag. Prepare barbecue (medium-high heat). Place eggplant rounds on rimmed baking sheet; brush with olive oil, then sprinkle with salt and pepper. Place rounds on grill and cook until tender and golden, about 4 minutes per side.
 
  Fava Beans
Keep fava beans refrigerated (32-36°F), in a perforated plastic bag. Take the beans out of the pod and sauté with olive oil, garlic and onions.
 
  Fennel
Keep fennel refrigerated (32-36°F). You can use the green fronds with meats or fish when roasting. Trim the white bulb and slice into ½ inch thick slices. Place on baking sheet and drizzle with olive oil and sea salt. Bake at 375°F for 20 minutes. This gives the fennel a sweet, caramelized flavor.
 
  Garlic
Store whole heads of garlic in a cool, dry, dark place (45-50°F) with good ventilation, but do not refrigerate. However, always refrigerate peeled or cut garlic in a sealed container. Use in dressings, marinades and stir-frying for flavor.
 
  Greens: Kale, Collard Greens, Chard, Mustard Greens
Keep refrigerated (32-36°F), storing in a perforated plastic bag. Put aside heavier stems for stock or longer cooking. Chop leafy part and wash thoroughly. Strain – greens are now ready to sauté with onions and garlic or steam and serve with a wedge of lemon.  Wilted greens (caused by dryness) can sometimes be revived by soaking in a water-filled and covered dish placed in the refrigerator overnight.
 
  Green Beans
Keep refrigerated (32-36°F), in a perforated plastic bag. Trim green beans and boil in salted water for 4 minutes. Strain and toss with a bit of extra-virgin olive oil.
 
  Green Onions
Keep refrigerated (32-36°F) in a sealed plastic bag. Use fresh in salads or marinades, or sauté with vegetables.
 
  Kohlrabi
Keep refrigerated (32-36°F), storing in a perforated plastic bag to retain moisture. Slice the kohlrabi and eat plain, or grate it into a savory salad.
 
  Leeks
Keep leeks refrigerated (32-36°F). Trim white part, discard greens. Slice the white part into ½ inch rounds. Place in glass dish and drizzle with olive oil; bake at 350°F for 30 minutes.
 
  Lettuce
Keep lettuce refrigerated (32-36°F), stored in a perforated plastic bag, away from fruits to avoid deterioration. Lettuce is good in sandwiches or simply tossed with vinegar and olive oil.  Wilted lettuces (caused by dryness) can sometimes be revived by soaking in a water-filled and covered dish placed in the refrigerator overnight.
 
  Onions
Store whole onions in a cool, dry, dark place (55-65°F) with good ventilation, away from potatoes (which absorb the onions’ moisture). Always refrigerate cut onions. Heat a pan over medium-high heat, add butter or olive oil, and then add the cut onions. Cook until caramelized and add to any dish for a deep, rich taste!
 
  Parsnips
Keep refrigerated (32-36°F), storing in a perforated plastic bag to retain moisture. Use a mixture of parsnips and potatoes the next time you make mashed potatoes – you will get a much richer, complex taste!
 
  Peppers
Store whole peppers in a cool, dry place (45-50°F), away from fruits to avoid over-ripening. Always refrigerate cut peppers. Gypsy and bell peppers can be eaten raw as a snack or in a salad. Sweet peppers are also great stir-fried.
 
  Potatoes
Store whole potatoes in a cool, dry, dark place (45-50°F) with good ventilation, but do not refrigerate. Boil potatoes on stovetop or bake small potatoes on a baking sheet at 400°F for 30 minutes.
 
  Radishes
Keep refrigerated (32-36°F), storing in a perforated plastic bag to retain moisture. Wash radishes and serve alongside carrots with dip for an aperitif.
 
  Snap Peas
Keep snap peas refrigerated (32-36°F), in a perforated plastic bag. Take the snap peas out of the pod and sauté with olive oil and sea salt.
 
  Spinach
Keep spinach refrigerated (32-36°F), stored in a perforated plastic bag, away from fruits to avoid deterioration. Wash spinach and remove stems. Sauté onions in olive oil over medium heat; when browned, add the spinach. Once it is completely wilted, add salt and pepper to tasted. Toss with pasta or use as a crêpe filling with Gruyère cheese.
 
  Summer Squash
Keep refrigerated (32-36°F), storing in a perforated plastic bag. Fir up the barbecue. Cut squash in half lengthwise. Place on rimmed baking sheet; brush with olive oil, then sprinkle with salt and pepper. Place squash on grill and cook until tender and golden, about 4 minutes per side.
 
  Sweet Potatoes
Store whole sweet potatoes in a cool, dry, dark place (45-50°F) with good ventilation, but do not refrigerate. Cut in half lengthwise and place on a baking sheet; top with olive oil, sea salt and freshly ground pepper, and bake at 400°F for 30 minutes. You can also top the sweet potatoes with butter and brown sugar and bake in the same manner.
 
  Tomatoes
Keep tomatoes at room temperature (55-70°F). Do not refrigerate, as it will make the tomatoes mealy and flavorless. Cut tomatoes and mix with a balsamic dressing or slice tomatoes and serve with fresh mozzarella.
 
  Turnips & Rutabaga
Keep refrigerated (32-36°F), storing in a perforated plastic bag to retain moisture. Peel 1 lb turnips or rutabagas and cut into 1-inch-thick wedges. Melt butter in a heavy skillet over medium heat, then add turnips or rutabagas, ½ cup water, ½ tablespoon lemon juice, and ½ teaspoon salt and bring to a boil. Reduce heat to low and simmer, covered, 30 minutes. Increase heat to medium and stir turnips, then briskly simmer, uncovered, until all of liquid has evaporated and turnips are glazed and just tender, 20 to 35 minutes (they should be cooked through but still retain their shape).
 
  Winter Squash
Store winter squash in a cool, dry place (45-50°F). Cut into cubes and place on a baking dish. Roast at 375°F for 30 minutes.

 

   Herbs            Remove band or tie; wash and dry. Snip off the ends and submerge them in a glass of water. Cover with a plastic bag and leave in the refrigerator. Add herbs to sauces, such as tomato sauces and béchamels for flavor.

Photo(s) added: Barney sneaking a nap, Late summer delectable, High tunnels, Farm to Table 2016, Farm to Table 2016, Farm to Table 2016, Farm to Table 2016, Farm to Table 2016, Yea Volunteers!, Ever rApril 6th, 2017

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Photo(s) added: Needed rain approachingAugust 12th, 2016

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Photo(s) added: Join our passion!, The way farming should be!February 18th, 2016

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