bertrandfarm

…Come Grow With Us!

Produce Index

General Notes on Storage: Most vegetables stay fresh longer when stored in a somewhat humid yet breathable container, or a sealed container with a cloth to absorb excess moisture, rather than simply placed in the fridge. Typically, it’s better not to wash 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.

 

Arugula

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

Asparagus

TO REFRIGERATE: Store upright in a jar or other container of water (like flowers) with a plastic bag over the jar to trap moisture and create a humid environment. Place in the refrigerator.

RECIPES:
Asparagus with Pancetta and Pine Nuts

Basil

Basil leaves may be stored at room temperature for several days in a glass or other container of water with stems submerged (like flowers). This will prolong their freshness much better than refrigeration. If refrigerated, seal tightly in a container or bag.

Beets and Beet Greens

TO REFRIGERATE: Remove greens and store them tightly sealed. Don’t wash until ready to use. If already washed, place a dry cloth or paper towel in the bag with the beet greens to absorb moisture; if not washed, place a slightly damp cloth or paper towel in the bag to provide humidity. Store beets sealed with a dry cloth or paper towel in the container to absorb excess moisture; if beets are dry, slightly moisten cloth.

A simple beet salad: Chop beets in small cubes. Chop equal amount apple cubes. Lightly salt. Toss together in a lemon- or vinegar-oil dressing.

Moroccan Beet Greens

Broccoli

TO REFRIGERATE: Keep tightly sealed in the crisper drawer. Broccoli spoils more quickly than most vegetables, so plan to use it soon!

Cabbage

TO REFRIGERATE: Best stored sealed in a bag. Hardy cabbage, however, does better than most vegetables when placed straight into the crisper drawer.

A simple salad: Shred cabbage finely. Toss in a bowl with sesame or sunflower seeds. Whisk together olive oil, vinegar, diced garlic, and salt. Toss again.

Smothered Cabbage, Venetian Style

Carrots

TO REFRIGERATE: Remove tops, since the greens will pull moisture from the roots. Store tightly sealed with a dry cloth or paper towel in the container to absorb excess moisture; if carrots are dry, slightly moisten cloth.

A simple salad: Shred carrots finely. Toss in a bowl with sesame, sunflower, or poppy seeds, and a favorite vinaigrette.

Cucumbers:

TO REFRIGERATE:

 

Garlic Scapes

TO REFRIGERATE: Store garlic scapes sealed in a bag with a damp cloth or paper towel. Alternatively, for longer storage, place in a glass with stems in water and a plastic bag or dampened cloth bag over the tops (like asparagus or green onions).

TO FREEZE: Chop finely and store tightly sealed. Use within six months. Use in recipes without thawing. Alternatively, a great way to save garlic scapes for later is to make garlic scape pesto and freeze up to a few months.

Green Beans

TO REFRIGERATE: Store tightly sealed in the coldest part of the refrigerator.

Garlic Green Beans

Herbs

Read this excellent and detailed article from Kenji López-Alt at Serious Eats on the best ways to store various herbs fresh.

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 six months (or before ice forms). Add to recipes without thawing.

RECIPES:
Braised Leeks
Leek Gratin
Leek & Spinach Soup

Leek Scapes

TO REFRIGERATE: Store sealed (with leeks, if you would like) in the refrigerator. Or store like asparagus.

A simple dish: Sauté in oil or butter, with a sprinkle of salt and pepper, until fork tender. (Leek scapes also substitute or mix well into many asparagus dishes.)

Lettuce

TO REFRIGERATE: Keep tightly sealed in a bag. 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.

Grilled Romaine Lettuce

Nasturtiums

Store upright in a jar or other container of water (like flowers). These edible flowers provide a crisp, peppery flavor in a salad.

Onions (fresh)

TO REFRIGERATE: Store sealed in a bag with roots wrapped in a damp cloth or paper towel.

Parsnips

TO REFRIGERATE: Remove tops, since the greens will pull moisture from the roots. Store parsnips tightly sealed with a dry cloth or paper towel in the container to absorb excess moisture; if parsnips are dry, slightly moisten cloth.
Note: Some parsnips may have a tough, fibrous core that should be removed before cooking.

Simple 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. (Also works well for other root vegetables.)

Potatoes, New

Store in a cool, dark place for up to several days. New potatoes will not store at room temperature as long as cured potatoes. You may store them in the fridge, but the starches will begin converting to sugar, and the potatoes will taste sweeter.

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. 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 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).

Strawberries

Strawberries are best eaten soon after picking. Storing strawberries in the refrigerator will slow spoilage, but it will also compromise flavor. Store sealed with a cloth to absorb excess moisture. Don’t rinse until ready to use. Remove the green hulls only after rinsing to prevent berries soaking up rinse water.

Sugar Anne Peas (sugar snap)

TO REFRIGERATE: Store tightly sealed in the coldest part of the refrigerator.

Summer Squash

TO REFRIGERATE: Store sealed. If washed before storage, place a cloth inside the storage container to absorb excess moisture.

Swiss Chard

TO REFRIGERATE: Keep tightly sealed. 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 lightly dampened cloth or paper towel in the bag to provide slight humidity.

Swiss Chard Fritters

Turnips and Turnip Greens

Remove greens and store them tightly sealed in the refrigerator. Don’t rinse until ready to use. If already rinsed, place a dry cloth or paper towel in the bag to absorb moisture; if not rinsed, place a slightly damp cloth or paper towel in the bag to provide humidity. Store turnips tightly sealed with a dry cloth or paper towel in the container to absorb excess moisture; if turnips are dry, slightly moisten cloth.

Simple braised turnips: Scrub or peel and cut into rounds; 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.

RECIPES:
Frittata with Turnip Greens

 

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