How to store your veggies
a CSA member & market lover Resource
One of the hesitations we often hear when folks are considering a CSA share is the capacity to get through the haul within a week so that produce doesn’t go bad. Which is understandable & often avoidable with proper storage techniques! In each share, we aim for a variety that offers a range of storage longevity. Below I have laid out tips for storing produce that can often be found in your CSA share or at our market table.
When storing produce, it is important to take into consideration temperature, moisture, and breathability preferences. In many cases, a lightly perforated bag or loose-lid container will be great storage for your vegetables. A lightly perforated bag means that there are some holes or routes for air to enter. But not so much airflow that produce becomes wilty. Reusing old salad or bread bags is a great alternative to purchasing fresh plastic.
Greens
If your greens are bagged, that means we have washed & dried them. They should last 1-2 weeks in the fridge! We always recommend washing again at home at time of use.
Loose greens such as kale, chard, bok choy, & lettuce heads require a balance of moisture & breathability. They will last the longest in a crisper AND in a container with a loose lid or a slighted perforated bag. This will mitigate common issues like gooey or wilty leaves. It is best to wait until time of use to wash greens. Unless… your kale is a bit wilty after getting home from the market or CSA pickup. In that case we recommend a cold water rinse. Follow by patting dry and storing in the container / bag of choice with a paper towel or dry towel.
Herbs
Lightly trim the base of the stems & then place your herbs in a jar with one inch of water to avoid soaking any leaves. Cover the bouquet with a plastic bag & keep in the fridge! Replace the water every day or every other day to maximize shelf life.
The exception to fridge storage is basil! Keep your precious basil in a jar on the counter in order to avoid browning leaves.
Roots, Bunched & Loose
Bunched roots include beets, carrots, radishes, & turnips. All of which have edible leaves that make a great addition to plenty of recipes. Though if they remain on the root they will continue to draw water & nutrients, which will effect the overall quality of your lovely beet as time passes.
So it is best to separate the greens from the root & store both in a slightly perforated bag or loose-lid container.
Treat loose roots in the same fashion. Roots should store for months if offered the proper home.
Brassicas
Most brassicas can be considered a head crop, so think cabbage, napa cabbage, broccolini, kohlrabi. This veggie family is beautiful, flavorful, & stores so well! Similarly to loose greens, a perforated bag or loose-lid container will help maintain moisture without causing too much condensation. The crisper drawer is once again ideal.
Summer Crops ….tomatoes, eggplant, pepper, zucchini, cucumbers, watermelon
Hot crops like tomatoes, peppers, zucchini, etc. prefer to be stored at a temperature difficult to achieve with a typical fridge setup or the counter during the summer….. 40-55 degrees. Despite this, eggplant, zucchini, cucumbers, & peppers can be stored in the fridge if a cool, dark counter is not accessible.
Tomatoes….
We recommend keeping tomatoes on the counter & enjoying as they ripen. They may become mealy if stored in the fridge.
Cucumbers & Zucchini….
Wrap in a dry paper towel & place in a plastic bag. This should help retain moisture & firmness.
Eggplant….
Wrap a dry paper towel around the eggplant (leave the top unwrapped for breathability) & place in a brown paper bag.
Brown spots will generally appear more quickly if they are exposed to cold temperatures for more than a few days.
Peppers….
Peppers can be ripened on the counter. They can also be placed in a lightly perforated bag or loose lid container & placed in the fridge. If they are being stored in the fridge, be sure to keep them in a separate container from other produce to prevent other produce from rotting. Do not wash until use.
Melon….
Watermelon will keep for 7-10 days at room temperature, out of direct sunlight. To retain the best flavor & texture, it is generally not recommended to refrigerate watermelon until it has been cut into.
Storage Crops …..winter squash, onions, garlic
The perfect pantry items! Keep all three in a dark, dry place away from fruit such as apples.
Happy storing!
As always, feel free to reach out with questions.
Mik
