Storing Your Vegetables
Remember to wash your vegetables before using them. We do not “wash” the vegetables. We do rinse off field dirt or hydra cool vegetables when needed and avoid adding water to vegetables if possible. Most vegetables stay fresher when they are “dirty”.
Most vegetables like high humidity but do not like to be soggy. Store your veggies in a crisper draw in your fridge with the draw set to high humidity. If they are in bags place a piece of folded up paper towel in the bottom of the bag to absorb moisture.
Leafy Greens – If you don’t already own a salad spinner, I recommend that you acquire one. It is not necessary but it will make life easier. I personally own 4 along with 2 big farm size spinners. Lettuce, Spinach, Pea Shoots, Leafy Greens, Micro Greens & Baby Greens don’t like to be soggy when stored and properly drying out your greens and storing them properly will help them last longer. Wash your greens and then spin the excess water out 2-3 times, empty the water from the bottom of the spinner and store your greens in the salad spinner where any additional water can drain off. This keeps them crisp and fresh for at least a week. If they are all ready washed and ready to go you are more likely to eat them. Additionally storing veggies in a salad spinner creates a high humidity environment while keeping them out of moisture which will keep your veggies fresher longer. So don’t be afraid to use your salad spinner as an extra crisper drawer to store peas or beans.
To help your root veggies stay fresh give them a hair cut. If the top portion of a root crop is edible you will receive that root with it’s top still attached. When you get home cut the tops off and store separately. Carrots, Beets, Turnips & Radishes all have tops that are edible but if left attached will suck the life out of the root leaving it pithy (soft). Store the tops as you would leafy greens and the roots can be stored in the crisper drawer with a paper towel to absorb moisture.
Onions – Fresh onions with green tops, scallions & green garlic are best stored in a produce bag in the fridge. Forget everything you have ever heard about storing mature onions. They will not last in a cool dark cabinet. Onions need to be stored either really warm over 78°F or really cold below 39°F. Anything in between and they will sprout. I suggest storing in the fridge in a tied plastic bag so their odor does not transfer to other food. Garlic can be kept in a cool dark place. I store it in a small basket in my cabinet with my dishes.
Potatoes – Potatoes are tricky. Putting them in the fridge is to cold and converts the starch in the potatoes to sugar making them sweet. Storing them in brown paper bag in a cabinet and use them within a week. For longer storage they are best stored in a humid environment between 45°F-50°F a basement or garage would work best. New potatoes should ideally be used within 1-3 days.
Tomatoes, Peppers & Eggplant – Tomatoes are best at room temperature. For longer storage they can be refrigerated but it does change their texture. Peppers can be stored in the fridge or out of the fridge. They will last longer in the fridge but if you happen to get a pepper which isn’t fully ripe it is best to leave it on the counter until it is fully ripe then placing in the fridge. Ripe peppers are red, orange or yellow. Unripe peppers will be any shade of green and we grow some that are purple. Green and purple peppers can go directly in the fridge. Eggplants should be stored in a cool spot out of direct sunlight and used within 3-4 days.
Cucumbers – Don’t put those cucumbers in the fridge. They are best stored in a cool spot out of direct sunlight but not below 50°F.
Summer Squash – Store in the fridge in the high humidity crisper draw.
Cole Crops & Legumes – Cabbage, Broccoli, Cauliflower, Brussel Sprouts, Peas & Beans all should be kept in a bag with a paper towel on the bottom to absorb moisture in the fridge.
Winter Squash – Store in a cool dry place
Herbs – Dill, Parsley, & Cilantro should be kept in a plastic bag with a paper towel in the fridge. Basil should never be refrigerated. It should be kept like a bouquet of flowers with the stems in water on the counter but out of direct sunlight.
Asparagus – Best used asap but can be stored like flowers with the bottom in a little water in ca cup in the fridge.
Using Your Veggies
There is a large list of different recipes that can be found here—–> RECIPES. I will also include new recipes throughout the season.
Pizza is a great way to use up different vegetables! If you can’t figure out what to do with a vegetable cook it up and put it on pizza! Here is a link to a great quick Pizza Dough Recipe.
Stir Fry is another great way to use up a lot of vegetables.