HOW TO STORE YOUR PRODUCE
So now that you are a CSA member, you have all of this awesome produce. What to do with it? Here are some tips on how to properly store your fresh farm goodies so they last long for you and your family.
Arugula: Separate and wash well to get rid of any grit. A key step is to dry thoroughly. Then take a long strip of paper toweling and spread the arugula in a single layer on the toweling. Now, roll it up, but not too tightly, and put the roll into a ziplock storage bag with the top open. Store this in your crisper. The arugula should keep fresh for about a week.
Asparagus: Cut off about a half inch from the ends. Put enough water in the bottom of a jar or wide drinking glass to cover the bottoms by about 3/4″. Loosely cover the tops of the stalks with a plastic bag to keep some of the moisture around them. Store in the refrigerator until ready to use.
Basil: To keep basil fresh, trim the stems and place them in a glass or jar of water, just like cut flowers. Loosely cover it with a plastic bag and leave it on the counter. Although certain herbs, such as parsley and cilantro, can be stored this way in the fridge, basil does better at room temperature.
Beans – Store in a plastic bag in the refrigerator. Do not wash until just before eating. The beans are best when served shortly after harvesting, but if necessary they can be stored up to 7 days in the refrigerator. If beans are not going to be used within 7 days, they can be frozen or canned to preserve.
Beets: Before refrigerating, separate the beets from the leaves. To keep the beets dry, store them and the leaves, unwashed, in separate plastic bags in the vegetable drawer. Do not wash before storing. The leaves will stay fresh for only 2-3 days, but the beets will stay fresh for 2-3 weeks!
Cabbage – Keep in the refrigerator, in a plastic bag. Do not wash until just before using. For half of a cabbage, wrap it tightly in plastic wrap and store it in the refrigerator for up to two days. Store the cabbage in the crisper of your fridge
Berries – Never wash berries until just before use. Throw away any berries that are bruised or molding. Store loosely in shallow containers, covered with plastic, in the refrigerator.
Broccoli & Cauliflower – When you get it home, transfer to a loosely sealed plastic bag, with a paper towel tucked in to absorb any excess moisture. Whole heads of cauliflower can be kept in a loosely sealed plastic bag in the refrigerator for 4 to 7 days. Pre-cut florets should be stored for no more than 4 days.
Carrots – Whole carrots need to be washed thoroughly. If they have green tops, cut off all but an inch. Wrap them in a damp paper towel, seal in a plastic bag and store in the crisper drawer.
Celery – Rinse, loosely wrap in a paper towel, tightly wrap the entire stalk in aluminum foil, and store in the crisper. It will keep fresh and crisp for weeks.
Cilantro: Store tender herbs by snipping off the bases of the stems and removing any discolored or wilted leaves. Transfer them to a large mason jar with an inch of water in the bottom. Seal the jar with the lid (if it fits), or cover the top of the jar with an overturned plastic bag sealed with a rubber band. Store in the refrigerator.
Collard Greens: Refrigerate in covered container or wrap tightly with heavy-duty aluminum foil or plastic wrap. Should stay fresh for 3-5 days.
Corn – If the husks are still on, store loose and uncovered in the refrigerator. If the husks are off, wrap each corn cob in foil and store in the crisper drawer. It will keep for one to two days.
Cucumber – Do not wash until just before eating. Store in the refrigerator.
Dill: Wrap in a slightly damp paper towel and place in a plastic bag in the refrigerator.
Eggplant – If you don’t intend to eat the eggplant within 2 days, it should be refrigerated. To refrigerate, wrap in a paper towel and place in a reusable container or perforated plastic bag in the crisper section of your refrigerator for use within 5 – 7 days.
Fennel: Similar to carrots, if you’re storing fennel in the fridge, you’ll want to separate the stalks from the bulb and store the two parts separately in plastic bags. For a non-plastic option, try storing fennel upright in a cup of water on the counter.
Garlic – Store at room temperature in a dry, dark place (like onions).. Whole heads will last three to five weeks. Once cloves are separated, they will last about 10 days.
Hot Peppers – Store in a plastic bag, in the crisper drawer of the refrigerator.The advantage of freezing hot peppers (other than the time) is how much easier they are to work with when they’re frozen.To freeze the peppers, either vacuum seal them or put them in thick ziploc bags designed for the freezer. . .When you want to use them, don’t thaw them first.
Husk Cherries: Ground cherries can be frozen with ease – just husk, rinse and dry them, then stick them on a cookie sheet and freeze until solid. Stick the frozen berries in zip-top bags and enjoy the fruit all winter
Kale: Now, you want to store kale in the refrigerator but in the coldest part of the fridge. Kale tends to get more and more bitter the longer it is left at room temperature, so keep it cool, I tightly wrap my kale in a paper towel and then place it in an airtight bag.
Kohlrabi: Cut off the leafy stalks (you can use the leaves as you would kale or collard greens; be sure to use them with a few days) and scrub the kohlrabi bulbs clean, wrap them loosely in plastic or a paper bag, and refrigerate them until you’re ready to use them. Fresh kohlrabi will last up to several weeks in the fridge.
Leeks: Refrigerate in plastic bag; do not wash until ready to use.
To freeze: (1) Wash leeks thoroughly and slice; (2) Blanch (plunge into boiling water) for two minutes and chill quickly in ice cold water; (3) Drain off excess moisture, package in airtight containers or freezer bags and freeze immediately.
Lettuces, Leafy Greens & Spinach – Wash, wrap loosely in paper towels, and store in a plastic bag in the refrigerator.
Lettuce: For heads of lettuce, pat dry with a paper towel. Then, wrap the lettuce in paper towel, and place it in a plastic bag or a storage container, such as a plastic airtight container. You could also reuse a clamshell salad mix container, after cleaning it well. Store your lettuce in the refrigerator.
Melons – Store at room temperature until ripe and ready to eat. They will keep for about one week. NOTE: Cut melons can be stored in the refrigerator for up to five days. Keep the seeds in tact for longevity.
Mint: Wrap the mint leaves gently in a dampened paper towel. Place the mint in a plastic bag, not sealing all the way so that air can circulate. Do not wrap tightly; trapped moisture will cause the herbs to mold. Trim the ends and place in a glass filled with about 1” of water.
Okra: Refrigerate in plastic bag; do not wash until ready to use.
To freeze: (1) Wash okra thoroughly and remove stems; (2) Blanch (plunge into boiling water) for three minutes and chill quickly in ice cold water; (3) Drain off excess moisture, leave okra whole or slice, and package in airtight containers or freezer bags.
Onions – Store in a cool, dry place that has good air circulation. They will keep for two to three months. NOTE: Do NOT store onions with potatoes. If stored near one another, both will spoil faster.
Parsley: Snip off the bottom of the stems. Make sure the leaves are completely dry. Fill a jar or a water glass partially with water and place the stem ends of the herbs into the water in the jar. If you are storing the herbs in the refrigerator, cover loosely with a plastic bag.
Peas: Refrigerate in plastic bag; do not shell peas until ready to use.
To freeze: (1) Shell and wash peas; (2) Blanch (plunge into boiling water) for 1 1/2 minutes and chill quickly in ice cold water; (3) Drain off excess moisture, package in airtight containers or freezer bags and freeze immediately.
Hot Peppers – Store in a plastic bag, in the crisper drawer of the refrigerator.The advantage of freezing hot peppers (other than the time) is how much easier they are to work with when they’re frozen.To freeze the peppers, either vacuum seal them or put them in thick ziploc bag designed for the freezer. . .When you want to use them, don’t thaw them first.
Sweet Peppers: To maximize the shelf life of raw bell peppers, store in a plastic bag in the vegetable crisper of refrigerator. Green bell peppers will usually last longer than orange or red bell peppers.
Potatoes & Sweet Potatoes – Store in a cool, dry, dark place that has good air circulation. They will keep for two to three months. That isn’t too easy to find in most homes today but if you place them in a paper bag, cardboard box, or bowl (not in a plastic bag) and keep them in the coolest part of the kitchen or a dry part of your basement, it should help their longevity. NOTE: Do NOT store onions with potatoes. If stored near one another, both will spoil faster.
Pumpkins: Store the pumpkin in a cool, dry and dark place (if possible) Avoid hot and humid places, even if storing for only a couple of weeks. Pumpkins are best stored on a board or piece of cardboard. Do not store the fruit on a cement floor, as they tend to rot.
Radishes: Chop off the greens. Store radish roots in water. Zip and seal.
Rosemary: If you have more fresh herbs than you can use, dry them. Place the leaves on a plate (chopped if using basil or parsley; whole if using thyme or rosemary) and set aside in a cool, dry place for several days. Then store them in a resealable container in the refrigerator.
Sage: To store fresh sage: Wrap in a damp paper towel and place in a plastic bag in the refrigerator.
To freeze fresh sage: (1) Wash, trim and chop the sage; (2) Allow to dry thoroughly; (3) Once dry, place in heavy-duty freezer bags or freeze in ice cube trays with a small amount of water, then transfer to freezer bags.
Salad Mix: For heads of lettuce, pat dry with a paper towel. Then, wrap the lettuce in paper towel, and place it in a plastic bag or a storage container, such as a plastic airtight container. You could also reuse a clamshell salad mix container, after cleaning it well. Store your lettuce in the refrigerator.
Scallions: Option 1)Change or add water every couple days, as needed. Option 2: Place your green onions in a jar with a bit of water (just like option 1). Then, cover them with a plastic bag, and store them in the refrigerator
Spinach: Store the spinach in its original packaging or in a dry plastic bag if you plan on eating it within a week. Ensure that the moisture is removed by patting the spinach dry with a paper towel. Leave a paper towel in the bag with the spinach to absorb excess moisture.
Strawberries: In the refrigerator. If you don’t plan to eat your strawberries the day you bring them home, the best place for them is in the crisper drawer of the refrigerator. It helps to maintain humidity and keep the berries from losing moisture and becoming dry
Summer Squash: Wash squash in cold water to remove all visible signs of soil. Handle carefully as summer squash bruise easily. You can store summer squash at 45-55 degrees F (or in your refrigerator crisper drawer) for 2-4 days. Summer squash, like most vegetables, must be blanched before they can be frozen.
Swiss Chard: Refrigerate in plastic bag; do not wash until ready to use. To freeze: Wash thoroughly and cut off woody stems; Blanch (plunge into boiling water) for two minutes and chill quickly in ice cold water; Drain off excess moisture, package in airtight containers or freezer bags and freeze immediately.
Winter Squash: Cure blemish-free fruit. If skin is broken or bruised, fruit won’t store well. Store as you would onions
Tarragon: To store fresh tarragon: Wrap in a damp paper towel and place in a plastic bag in the refrigerator.
Tomatillos: Place the tomatillos in a paper bag and set them in the crisper drawer or in a bowl with a paper towel over them in your fridge. Just make sure they don’t get wet or the inside of their husk could become a little slimy. Leave their husks on.
Tomatoes (slicer and cherry) – Store in a cool, dry place. Don’t store them in plastic bags as the trapped ethylene will make them ripen more quickly. Tomatoes should not be refrigerated as the cold temperature changes the texture of the flesh making it mushy and mealy, and impairs the flavor of the fruit. Keep unripe green tomatoes, stem side down, in a paper bag or in a cardboard box in a single layer. Place in a cool area until they turn red in color. Perfectly ripe tomatoes should be kept at room temperature on the counter away from sunlight.
Salad Turnip: Refrigerate in plastic bag.To freeze: (1) Wash, peel and cut into 1/2-inch cubes; (2) Blanch (plunge into boiling water) for two minutes and chill quickly in ice cold water; (3) Drain off excess moisture, package in airtight containers or freezer bags and freeze immediately.
Turnips: Once turnips are harvested, immediately twist or cut off the tips to keep them from pulling moisture from the roots. Rinse the greens in cool water, shake off excess moisture and store for up to four or five days in plastic food storage bags in the refrigerator.
Zucchini: Store zucchini unwashed in a perforated or loosely closed plastic bag for up to one week. Don’t wash or cut up the zucchini until ready to use. To freeze zucchini for later use, wash and cut into 1-inch chunks before freezing in a zipper-topped freezer bag.
Resources: Just Roots staff and Sunset Foods market