As always...let's Start with Megan!
The recipes she refers to can be found here:
And don't forget these STORAGE TIPS to maximize shelf life! We'll put together a full resource of best storage practices soon...keep an eye on those Friday emails!
Carrot
Carrots are sweetest in the fall and winter when they start to store their sugars in the root! To store, remove the green tops as soon as you can, leaving about an inch of stems. Refrigerate these carrots in a plastic bag. You can also store them in a bin of water (like celery) to keep them crisp, changing out the water every few days. Save the tops in a plastic bag for stock if you want!
Celery
Farm-fresh celery often includes skinnier stalks than what you'd find at the grocery stores. They are celery flavor bombs! To store, you can wrap your celery tightly in foil and place it in the fridge. This will keep it crisp for weeks. Just using the crisper drawer is ok but won't last as long. If you don't want to use foil, try chopping the celery into smaller stalks and putting them in a bowl of water in the fridge.
Pac Choi
Pac choi, is a traditional stir-fry vegetable from China. Choy grows in elongated, upright heads of dark green leaves with large, white stems. The leaves can be cooked and eaten like spinach, while the crisp stems can be used like celery or asparagus. To store, cut off any yellow leaves. Store wrapped loosely in plastic bag (or a Green bag) in the refrigerator.
Turnip
Remove the greens from the turnips and store in a plastic bag to use within 3 days. The turnip roots should be stored in a plastic bag in the crisper drawer of your fridge for up to a week.
Radish
Remove radish leaves if they are still attached. Store the unwashed greens in a loosely wrapped plastic bag in the crisper bin of your refrigerator. Store radish roots unwashed in a plastic bag in the refrigerator for 1 week.
Dill
For short-term storage, stand upright in a container with an inch of water. Then cover the herbs loosely with a plastic bag and refrigerate for up to 2 weeks
Cucumber
Place cucumbers in a sealed plastic bag in the crisper drawer of the refrigerator for up to a week.
Eggplant
Eggplant is actually best stored at room temperature, and eaten within a day or two. If you aren’t cooking it right away, wrap it in a paper towel, place it in an open bag and store it in your fridge for up to one week.
Tomatoes
Important: never put tomatoes in the fridge. They’ll keep their flavor and texture best if you leave them out on your kitchen counter. They can keep on the counter for up several days. If you want to preserve some for the winter, simply cut out the stem and freeze the tomatoes whole. When you need a tomato or two for sauce or soups in the winter, pull them out, run them under warm water and the skin will peel right off--then begin cooking!
Summer Squash / Zucchini
Store summer squash in a well ventilated/not sealed bag in the refrigerator.
Arugula
Store arugula in a plastic bag, in the refrigerator. It'll keep for a week or more.
Lettuce Mix
Store baby lettuce in a plastic bag, in the refrigerator. It'll last for many days.
Baby Kale Store baby kale in a plastic bag, in the refrigerator. It'll last for many days!
Basil
We've found the best way to store basil is on the counter in a jar of water, with a plastic bag over the top (which keeps it from wilting). Second best: wrap the bunch in a paper towel and place it in a plastic bag in your fridge. Be careful to keep the leaves dry: wet basil leaves will turn black in the fridge.
Onions
Onions will keep in a bag in your fridge or in a cool dark place for a couple weeks.
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