WEEK 1 STORAGE TIPS
Week 1 Delivery
The vegetables you are receiving have been picked at their peak, washed, hydro-cooled, packed then refrigerated. This entire process for all the membership takes less than 48 hours. This is a great start to maintaining freshness in your share box. The rest is up to you. These early weeks most the vegetables can be handled the same. Here are a few tips to keeping your produce looking great for the week.
- After picking up your box get it home as quickly as possible, no need to speed but avoid stopping for dinner and a movie on the way home.
- Rinse and separate all the vegetables in the box for storage.
- While temperature is a concern, humidity is crucial. Keep your vegetables in the crisper wrapped with a cool moist towel (for onions) or place them in a Ziploc bag with a wet paper towel inside.
- Wash and store greens in a Ziploc bag with a moist paper towel sealed inside. This will help keep the humidity in the bag high and prevent wilt. Remember to spin them dry in a salad spinner. Stored properly greens and spinach will last well into the next week.
- Kale is best stored in a breathable bag or unsealed Ziploc.
- Remove radishes from the greens as soon as possible. The greens can be stored separately. Radishes can be placed in a small sandwich bag in the crisper.
- Cilantro and most other herbs will do great in a mason jar filled with a bit of cold water. We harvest with the long stems for this purpose. You can leave it out on your kitchen counter as long as it is out of direct sunlight.
- Bok Choy will store great in a produce bag or Ziploc bag just as the greens. When you use your bok choy remember to rinse them again as cabbages and leeks are noted for holding on to a bit of sand near their roots. This is just how they grow.
- EAT YOUR VEGGIES, the best way from them to stay fresh is to EAT THEM!
Napa Cabbage in Field 1 getting ready for delivery in a week or two
Can you tell me what greens are in the braising mix again? Thanks!
The mix was Arugula, Red Russian Kale, Mizuna, and Tatsoi. There was also a Mustard Green in there too.
We tried the radish sauté tonight, and it was delicious, especially with those sweet little turnips! We also steamed and then grilled the bok choy. Next time we’re going to use some mustard-herb butter on them–I make a little tub of it and keep it in the fridge to use on veggies and grilled things all summer!