How to Store Vegetables
For vegetables to have the longest shelf-life, it is important that they are properly cared for when they first arrive in your kitchen.  Fill a bowl or the sink with clean water and wash all of the produce, then allow it to dry before tucking it into the fridge.  
  • Fridge
    • Greens (salad mix, arugula, kale, bok choy, swiss chard, spinach, etc) - store in a plastic bag in the fridge​
    • Roots (carrots, radishes, turnips, beets) - remove the greens and store them in a separate plastic bag in the fridge.
    • Green beans, fava beans, peas, artichokes, cabbage, broccoli, cucumbers, zucchini, etc
    • Asparagus - store upright in a glass of water in the fridge
  • Counter
    • ​Herbs - store upright in a glass of water
    • Summer vegetables (eggplant, tomatoes, peppers) can be damaged in a cold fridge
    • Dry beans + popcorn
  • Garage/Basement
    • ​Winter squash
    • Potatoes
    • Garlic + Onions​
Basic Vegetable Cooking Techniques
If you can master a few simple recipes and learn how to substitute similar vegetables in recipes (like spinach for swiss chard or turnips for radishes, for example), you'll find cooking with local, seasonal produce to be a satisfying and creative adventure!
Raw
  • A salad is a great way to use up all sorts of vegetables in your fridge.  A satisfying salad has several key components:
    • A great base of greens: mix and match to add variety, season adequately, and don't hesitate to add in herbs!
    • A crunch: radishes, cucumbers, pumpkin seeds, etc
    • Something creamy: cheese, tofu, leftover sweet potatoes, etc
    • A protein: meat, salmon, cheese, or dinnertime leftovers
    • A dressing with acid: lemon, vinegar, etc
    • Something special: grilled or pickled vegetables are our favorite!
Roasted
  • There are so many vegetables that are best enjoyed roasted.  Simply spread them out on a cookie sheet, coat with olive oil, sprinkle with salt, and bake at 400 degrees or so until golden brown.  Roasted veggies make a great side dish, are delicious on salads, and lend themself well to quick one-pan dinners.  We roast several pans each week.
  • Some of our favorite roasted veggies include asparagus, green beans, potatoes, squash, beets, carrots, cabbage, broccoli, eggplant, kohlrabi, parsnips, zucchini, turnips, and more!
Stir-Fry
  • A stir-fry is another great way to use up lots of vegetables from the farm.  Experiment with different seasonings and sauces to add variety.
  • We especially love having stir-fry greens (bok choy, kale, chard, spinach, etc) in the fridge for quick breakfasts...just top with an egg!  They are also delicious in pasta dishes.
Each week during the growing season our members receive a newsletter in their inbox explaining what's in the upcoming week's share, how to cook with it, what's happening around the farm, and, most importantly, what's on our menu for the week.  Here are a few links to our favorite recipes, organized by vegetable.