Storage Tips

STORAGE TIPS AND SOME COOKING HINTS FOR VEGETABLES

Arugula -

Keep arugula refrigerated, stored in a perforated plastic bag, away from fruits to avoid deterioration. Arugula is good raw in a salad or cooked with other leafy greens.

Beets

Keep beets refrigerated . The stems can be removed and they do not need to be in a plastic bag. Roasted beets are one way to prep beets for mixed salads. Preheat the oven to 475 degrees F. Tightly wrap beets in double layers of foil and roast until tender, about 1 hour.

Bok Choy

Keep bok choy refrigerated, storing in a perforated plastic bag. Wash and chop bok choy. Stir-fry with ginger and garlic, adding soy sauce to the pan just before serving.

Broccoli

Keep broccoli refrigerated, storing in a perforated plastic bag to retain moisture. Steam or sauté.

Cabbage or Brussels Sprouts

Store cabbage and brussel sprouts in the refrigerator, in a perforated plastic bag. Chop cabbage or trim brussel sprouts and blanch for 12 minutes in boiling salted water, or until they are tender.

Carrots

Keep carrots refrigerated. Remove tops and store in a perforated plastic bag. Eat raw as a snack or sauté with olive oil and garlic.

Celery

Keep celery refrigerated, stored in a perforated plastic bag. Chop and use in salads or in a stir-fry.

Corn

Keep corn refrigerated, storing in a perforated plastic bag. Boil in salted water for two minutes and serve with butter or olive oil and cracked pepper.

Cucumbers

Keep cucumbers refrigerated. Slice them thinly and mix with yogurt, salt and pepper for a quick salad that’s cool for summertime.

Eggplant

Keep refrigerated, storing in a perforated plastic bag.

Fava Beans

Keep fava beans refrigerated, in a perforated plastic bag. Take the beans out of the pod and sauté with olive oil, garlic and onions.

Garlic

Store whole heads of garlic in a cool, dry, dark place with good ventilation, but do not refrigerate. However, always refrigerate peeled or cut garlic in a sealed container.

Greens: Kale, Collard Greens, Chard, Mustard Greens

Keep refrigerated, storing in a perforated plastic bag. Discard stems or put aside for stock. Chop leafy part and wash thoroughly. Strain – greens are now ready to sauté with onions and garlic or steam and serve with a wedge of lemon

Green Onion

Keep refrigerated in a sealed plastic bag.

Leeks

Keep leeks refrigerated. Trim white part, discard greens

Lettuce

Keep lettuce refrigerated, stored in a perforated plastic bag, away from fruits to avoid deterioration.

Onions

Store whole onions in a cool, dry, dark place with good ventilation, away from potatoes (which absorb the onions’ moisture). Always refrigerate cut onions.

Parsnips

Keep refrigerated, storing in a perforated plastic bag to retain moisture. Use a mixture of parsnips and potatoes the next time you make mashed potatoes – you will get a much richer, complex taste!

Peppers

Store whole peppers in a cool, dry place, away from fruits to avoid over-ripening. Always refrigerate cut peppers

Potatoes

Store whole potatoes in a cool, dry, dark place with good ventilation, but do not refrigerate.

Radishes

Keep refrigerated, storing in a perforated plastic bag to retain moisture.

Spinach

Keep spinach refrigerated, stored in a perforated plastic bag, away from fruits to avoid deterioration.

Summer Squash

Keep refrigerated, storing in a perforated plastic bag.

Tomatoes

Keep tomatoes at room temperature. Do not refrigerate, as it will make the tomatoes mealy and flavorless.

A Trick to Revive Your Wilted Greens or Lettuce

Wilted greens and lettuce are often just dried out which can still occur even if the greens remain in constant refrigeration

Submerge the wilted greens in cold water by placing them in a dish, filling it with water, and putting it in the refrigerator overnight. The next morning, the greens will have revived!

All tips courtesy of www.farmfreshtoyou.com