Storage Tips

I was asked by one of our new members about storage tips for their veggies, so I set off to find the best information in one place.  I found this on a farm's website that looked great. ( One Drop Farm in Maine )
I hope this helps everyone keep their veggies fresh and nutritious!

Farmer’s Guidelines for Storing Fresh Produce

Please note that these are guidelines, not rules.
All fresh vegetables should be eaten as quickly as possible for best nutrition and flavor. We recommend only washing veggies when ready to use.
You’ll note the use of plastic bags. If your veggies didn’t come in one, it’s a good chance to re-use old, clean ones.

Beans	Store in a loose bag in the refrigerator, one week +.
Beets	Remove the tops to maintain moisture in beets. If the leaves stay on, the beets respire.  Leaves should be used within 3 days, roots will last for three weeks.
Bok Choy	Store in a loose plastic bag in the fridge up to one week.
Broccoli	Store in a loose plastic bag in the fridge up to one week.
Cabbage	Store in a loose bag in the fridge, may last a few to several weeks. Peel off outer leaves to maintain longer storage.
Carrots	Store in a plastic bag in the fridge. Put a few holes in the bag for long term storage to increase air circulation.
Corn	Eat as soon as possible, or freeze. Sugars in corn turn to starch quickly.
Cucumber	Store in a loose bag or in crisper in fridge up to one week.
Eggplant	Store in a loose bag or in crisper in fridge, use as soon as possible for maximum texture, but storable up to one week.
Fennel	Store in a loose bag in the fridge, may last up to a few weeks.
Fresh Herbs	Store in a loose bag in the fridge, remove rubber band to increase air flow. Soft-leaved herbs (basil, cilantro) should not be washed until ready to use. Use or dry within one week.
Kale	Wash, trim stems, and pat dry (leaves whole) for quick use. Store in a closed plastic bag in the fridge. One week +.  You can also dehydrate kale and use it in soups later (like dried herbs).
Leeks	Store in a loose bag in the fridge, may last a few to several weeks. Peel off outer leaves to maintain longer storage. Leeks are great keepers.
Lettuce	Lettuce may be washed and gently spun dry, then kept in the fridge for quick access, but keep leaves whole until ready for use to minimize browning. Washed and spun dry, loose, 3-5 days. Whole head, unwashed, one week +. Softer lettuce will not last as long as Romaine types.
Melons	Leave out on counter until ready to use. Most melons ripen off the vine.
Onions	Fresh: Store loose in bag or in crisper in fridge, may last several weeks. Dry: Keep in a dry dark place to prevent molding and sprouting. May last up to several months with proper storage.  Sort frequently and use those with blemishes first.
Green Onion	Remove rubber band and store in the fridge, loose in a bag until ready, up to one week.
Parsley	Store in a loose bag in the fridge. Gently pat dry if needed for longer storage.  May also be hung out of direct light and left to dry.
Parsnip	Store in a plastic bag in the fridge. Put a few holes in the bag for air flow.  Store like you would carrots.
Peas	Do not wash until ready to use. Store in a loose bag in the fridge up to one week.
Peppers	Do not wash until ready to use. Store in loose bag in the fridge up to one week.
Radicchio	Do not wash until ready to use. Store in loose bag in the fridge, peel off leaves as needed. One week +.
Radishes	Remove tops to maintain moisture in radishes, loose bag in the fridge, use within a week.
Salad Greens	See Lettuces. 3-5 days.
Spinach	May be washed and gently spun dry, then in a closed bag in the fridge for quick use, but we recommend leaving leaves whole until ready for use. 3-5 days.
Summer Squash	Store in a loose bag in the fridge, one week.
Winter Squash	Store in a dark dry place to prevent molding and over ripening.  May store through December or longer. Sort frequently and used blemished ones first.
Swiss Chard	Store in a closed bag in fridge. Remove twist tie to increase air flow. May be washed and gently spun dry for quick use. One week.
Tomatoes	Never put tomatoes in the fridge – it ruins flavor and texture. Just put them on the counter resting on their shoulders. If you put them near apples, it speeds up their ripening.

Sweet Peppers

Italian Pepper and Egg Sandwitch
from Almost Italian

Ingredients:
1 or 2 Tbs. olive oil
1 Clove garlic, finely minced
1/2 tsp Crushed red pepper flakes
1 Medium onion, thinly sliced
1/2 Red bell pepper, thinly sliced
1/2 Green bell pepper, thinly sliced
3 eggs, beaten
Salt & freshly ground black pepper
1 Loaf Italian bread (such as a bastone or a ciabatta)

Preparation:
Heat a sauté pan over medium heat then add enough olive oil to cover the bottom. Add the garlic and the crushed red pepper and sauté for a minute or two. Add the onion and peppers, regulating the heat so the onions don’t burn. Sauté until the peppers have softened.
Raise the heat to medium-high and add the beaten eggs. Stir to combine with the onions and peppers and season with salt and pepper. Cook, stirring occasionally, until the eggs are set.
Slice the bread lengthwise without cutting all the way through. When the eggs are done, gently slide them onto the bread to make a sandwich and cut the loaf into four portions.
Serves 2 – 4

Eggplant

Austin Acres Creamy Eggplant Pie

1-2 potatoes, thinly sliced
4 Tbls. Butter
3 Tbls. Onion, diced
2 garlic cloves, minced
1 C. sweet red peppers, diced
1 C. green peppers, diced
5 C. eggplant, peeled & diced
¼ C. water
8 oz. cream cheese, cut into cubes
5 Tbls. parmesan, grated
1 Tbls. lemon juice
2 Tbls. fresh basil
salt & pepper
2 large tomatoes, sliced
½ C. oatmeal, coarsely ground
¼ C. nuts, coarsely ground

Preheat oven to 350.

In large sauté pan, melt 2 tblsp. butter and sauté the onion, garlic and peppers until onion is limp, about 5 minutes.  Add eggplant & water.  Cover and cook 5 minutes, stirring occasionally.  Add cream cheese, cook until cheese melts.  Stir in 2 tblsp. parmesan, lemon juice and basil.  Season to taste with salt & pepper.

Line bottom & sides of 10 inch pie plate with sliced potatoes to form a “crust”.  Spoon half of the eggplant mixture into the pan.  Cover with tomato slices.  Spoon in remaining eggplant mixture.

Mix oatmeal, nuts and the remaining butter and parmesan together.  Sprinkle topping over pie.  Bake 40 minutes, serve hot.

Pipian Squash

This week a few dropsites received pipian squash.  This is a 500+ year old heirloom from Costa Rica grown by our farmer friends at Finca Pura Vida near Fayetteville.  We enjoy peeling this squash and baking or sauteing it like any other summer squash recipe.  Its great also for soups or as a sauce.