Hi folks, apologies for radio silence on our end! We often get questions about how best to store greens and roots, and our CSA shares are only going to expand with abundance in the upcoming weeks. A few minutes on Wednesday night will make that CSA produce accessible for the quick weeknight grab. Here’s how to load up, but not overwhelm your refrigerator.
First order of business: Sort your haul.
- Alliums (onions, garlic) and potatoes into the pantry or other dark and cool environment. Cut off tops if onions and garlic still have them attached.
- Salad greens, hand to the prep cook. (Kidding, see below)
- Bunched greens (kale, chard, broccoli)
- Roots (beets, carrots) – cut off the tops and send to the refrigerator.
- Herbs (mint, basil) – depends, see below.
- Savory fruits (tomatoes, cucumbers, eggplants) – depends, see below.
- Sweet fruits (peaches, apricots) – paper bag to deter fruit flies, on the counter.
Lettuce and other Salads
- Wash and spin your greens. We wash everything in potable water at the farm, but if you want to absolutely ensure that there are no bugs or dirt left, give ’em a rinse! We recommend filling a large bowl with cold water and submerging the greens. Wait a minute to let them rehydrate and let the dirt and sand settle to the bottom, and then spin them in a salad spinner. Spinning is a great job for kids, and dry greens help keep deterioration at bay.
- Store in ‘fridge in plastic or other reusable type bag, and tie with a twist tie to prevent greens from going limp.
- Or, use a container, either that other salad greens have come in (if you purchase “Organic Girl” salads or similar, those work great) or some sort of stackable and see-through container to organize your CSA haul.
Bunched Greens, i.e. Kale, Chard, and including Broccoli, Brussels Sprouts)
- Chop ’em, strip ’em or otherwise prepare them for accessibility.
- Strip the Kale off its stalk and rip or chop into small pieces so that its ready to be added to, well, practically anything. I use bunched greens interchangeably and add handfuls to pastas, stir fries, eggs, or just a bit of garlic and oil/butter for a quick side.
- Wash and store like you would Salad Greens, see above.
Herbs
- Basil – leave in plastic bag on the counter
- All others, refrigerate! If you get herbs in bunches, you can submerge the bottoms in a glass with an inch of water, like flowers in a vase.
Roots
- Cut off the tops of carrots and compost, or give to the farmer at CSA pick up to bring back to the piggies.
- Cut off tops of beets and turnips, use greens as you would any other bunched green.
Savory Fruits
- Tomatoes and eggplant, store on the counter in a paper bag to deter fruit flies. Refrigeration makes these fruits go mealy and mushy.
- Squash, peppers, cucumbers, refrigerate
Sweet Fruits
- Most fruits, with the exception of cherries and grapes, don’t mind hanging out on the counter. The crisper drawer can make peaches and pears become mealy, so don’t refrigerate unless they are beginning to turn overripe.
- If you’re having trouble going through your fruit, chop (de-pit) and freeze for quick smoothies later, or chop (de-pit) and cook for a yogurt and granola helper, or meat chutney (applesauce and pork chops, anyone?)
Lastly, Ask Your Farmer for any tips about cooking, storage, or any fun facts about the produce you’re receiving. Food adventures (and misadventures) can create fantastic stories and experiences, and we love to give and receive feedback about CSA shares.
Enjoy!