bertrandfarm

…Come Grow With Us!

Produce Index

Note: This page will grow as the CSA season continues

General Notes on Storage: Most vegetables stay fresher longer when stored in a somewhat humid yet breathable container, rather than simply placed in the fridge. Typically, it’s better not to wash your produce until you’re ready to use it. If your tender greens (spring onions, leeks, lettuces) still have their roots, wrap the roots in a damp cloth or paper towel before storing.

 

Kale

TO REFRIGERATE: Keep tightly sealed in the refrigerator. Don’t wash until ready to use. If already washed, place a dry cloth or paper towel in the bag with the lettuce to absorb moisture; if not washed, place a slightly damp cloth or paper towel in the bag to provide humidity.

 

Leeks

TO REFRIGERATE: Trim off the greens (these can be frozen to use in stock) and store in the refrigerator in a bag with roots wrapped in a damp cloth or paper towel.

TO FREEZE: After cleaning, allow sliced leeks to air dry on a clean towel. Flash freeze by laying them in a single layer on a baking sheet until just frozen (you may want to line the tray with wax paper). Once frozen, transfer to a freezer safe container. Use within 6 months (or before ice forms). Add to recipes without thawing.

RECIPES:
Braised Leeks
Leek Gratin
Leek & Spinach Soup

 

Lettuces

TO REFRIGERATE: Keep tightly sealed in a bag in the refrigerator. Don’t wash until ready to use. If it’s been washed already, stick a dry cloth or paper towel in the bag with the lettuce to absorb moisture; if not washed, stick a slightly damp cloth or paper towel in the bag to provide humidity.

 

Parsnips

TO REFRIGERATE: Remove tops, since the greens will pull moisture from the roots. Store in the refrigerator, tightly sealed with a dry cloth or paper towel in the container.
Note: Some parsnips may have a tough, fibrous core that should be removed before eating.

A simple dish: Braised parsnips: peel and cut into rounds or sticks; place in a skillet with just enough water to cover the bottom and a knob of butter (maybe also a some minced garlic or shallots); cover and cook over medium heat until almost tender; remove the lid and increase heat to medium-high until the liquid evaporates. Sprinkle with salt and pepper; maybe a squeeze of lemon, too.

 

Radishes

TO REFRIGERATE: Remove tops, since the greens will pull moisture from the roots. Store radishes tightly sealed in the refrigerator. Store radish greens tightly sealed in the refrigerator. Don’t wash until ready to use. If already washed, place a dry cloth or paper towel in the bag with the greens to absorb moisture; if not washed, place a slightly damp cloth or paper towel in the bag to provide humidity.

A simple dish: Arrange radishes on a plate with softened butter and coarse salt. Rub a radish in butter, dip in salt, then eat!

 

Spinach

TO REFRIGERATE: Keep tightly sealed in a bag in the refrigerator. Don’t wash until ready to use. If it’s been washed already, stick a dry cloth or paper towel in the bag with the lettuce to absorb moisture; if not washed, stick a slightly damp cloth or paper towel in the bag to provide humidity.

RECIPES:
Leek & Spinach Soup

 

Spring Onions

TO REFRIGERATE: Store in refrigerator in a bag with roots wrapped in a damp cloth or paper towel. Alternatively, for longer storage, place in a glass with roots in water and a plastic bag or dampened cloth bag over the tops (trimmed if desired).

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