- Beets
- Store: Store beet roots in plastic
bags in your refrigerator's crisper section for up to three weeks;
to increase storage life, remove the greens but leave at least an
inch of stem.
- Preserve: For beet roots: wash
and sort according to size. Trim tops, leaving 1/2 inch of stems and
tap root, to prevent bleeding of color during cooking. Cook in
boiling water until tender-for small beets 25 to 30 minutes; for
medium beets 45 to 50 minutes. Cool promptly in cold water. Peel,
remove stem and tap root, and cut into slices or cubes. Package,
leaving ½-inch headspace. Seal and freeze.
Freeze any leftover beet greens for use in cooked dishes. -- Blanch
for 2 minutes before freezing.
|
- Cutting Celery
- Store: Store in a plastic
bag in the vegetable crisper.
- Preserve: Freeze any
leftover cutting celery for use in cooked dishes.
|
- Parsley
- Store: Store in a plastic
bag in the vegetable crisper.
- Preserve: Freeze any
leftover parsley for use in cooked dishes.
|
- Scallions
- Store: Store in a plastic
bag in the vegetable crisper.
|
- Radishes
- Store:
Store in a plastic bag in the vegetable crisper.
|
- Swiss Chard
- Store:
Store in a plastic bag in the vegetable crisper.
- Preserve:
Freeze any leftover Swiss chard for use in cooked dishes. -- Blanch
for 2 minutes before freezing.
|
- Lettuce Mix
- Store: Rinse and dry it to be sure is
is completely clean. Store in a plastic bag in the refrigerator,
keeping it away from the coldest parts of the refrigerator (back and
top shelf).
|
- Braising Mix
- Store: Rinse and dry it to be sure is
is completely clean. Store in a plastic bag in the refrigerator,
keeping it away from the coldest parts of the refrigerator (back and
top shelf).
|
| |
| If you not a member of our CSA, but are interested in
home-delivery of our fresh organic produce, please visit our
Community Supported
Agriculture page to learn about becoming a
member. |
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