Your Veggies
Below are some tips that will help you store and use the yummy vegetables
that you receive in your weekly Desert Roots Farm CSA veggie bag.
And don't forget to visit the RECIPES page for
some great cooking ideas...
Arugula
Should be washed before eating, and then spun dry.
Stored in a plastic bag, it keeps for 3-4 days.
Asparagus
Store asparagus for just a few days in a wrapped plastic
bag keep moist. To prepare, snap off the tough ends
and cook whole or cut into pieces. Steam or saute briefly
until tender.
Basil
Basil is tough to keep for more than a few days. Try
putting the stems in a cup full of water, in the fridge,
covered with a plastic bag. If you don't use it after a
few days, you can dry it in the microwave and use it later
in sauces. To dry in the microwave, place the basil
on a paper towel and microwave on high power for 30 seconds
at a time, until basil is brittle and completely dry - store
in an airtight container.
Black-Eyed Peas
We pick our black-eyed peas when they are still green beans.
Store "green" black-eyed peas in a plastic bag in the fridge
for no more than 3-4 days. When you're ready to eat them, either
remove the green peas from the pods or cook and eat the entire
green bean...season with garlic, salt and pepper.
Beets
The secret to beets is to cook them before you need them.
Just steam for 30 minutes or until tender, then soak in cold
water and slip off the skins. Store in the fridge for 3-5 days,
and add to a last minute salad or soup.
Beet Greens
Beet greens are loaded with nutrition, so be sure to eat
them, too. Use within a few days for best results.
Saute garlic and add the greens with 1/2 cup of water,
then cook until tender.
Bok Choi
Bok Choi should be stored in a plastic bag in the fridge
until you're ready to eat it.
Broccoli
Should be stored in the refrigerator, in a plastic bag.
Use within 4 days or freeze.
Butternut Squash
Stores for several months at room temperature. To prepare,
slice in half lengthwise and bake face down on a cookie sheet
at 400 degrees until soft. Discard the seeds and skin. It can
be eaten as-is, or with a little cinnamon, or added to soups
and stews.
Cabbage
If cooking, just saute briefly so it retains its crispness.
Otherwise, use raw in salads, where it will soak up flavors and
stay crunchy.
Califlower
Cauliflower will last 4-5 days in your fridge in plastic.
Cut the head into individual florets. To cook, steam or cook
until tender.
Cantaloupe
Cantaloupe and similar melons should be kept at room temperature
until cut or until they become very fragrant. Then, they may be
refrigerated for up to 5 days.
Carrots
Remove the tops immediately and store in a plastic bag or in a sealed
container full of water for easy snacking (the water will help keep
the carrots crispy).
Cilantro
Store in water, covered with plastic, in the fridge. Add to dishes
just before serving.
Collard Greens
All greens should be stored in a plastic bag in the fridge. To prepare,
saute with onions or garlic and a little water until tender.
Cucumbers
Our cucumbers are not waxed and therefore must be stored in the
refrigerator in a plastic bag, or they will become limp overnight.
Eggplant
Keep in a plastic bag in the refrigerator until you're ready to use.
Green Garlic
This is a young garlic plant, used like a green onion but with a
fresh garlic flavor. It can be used raw or cooked, and one stem
is equivalent to one or two cloves of dried garlic. Carefully rinse
the area between the leaves and stem, then use the entire plant.
You can use it just like green onions either cooked or raw, both
white and green parts.
Garlic
Store cured, dry garlic in a well-ventilated spot outside of
the refrigerator.
Green Onions
Keep refrigerated in a plastic bag until you want to use them.
Then, cut off roots and remove the outer layer skin.
You can use the green and white parts.
Kale
Kale should be stored in a plastic bag in the fridge. To prepare,
saute with onions or garlic and a little water until tender.
Leeks
Rinse well. Cut the leaves off where they meet the shaft. Cook
or eat raw in salads. If you wish to cook your leeks, do so over
low heat as leeks can burn easily. You can use leeks in any recipe
that calls for onions.
Lettuce Mix
Our lettuce mix is washed once at the farm, but should be washed again
before eating, and then spun dry. Stored in a plastic bag, it keeps
for up to a week in the refrigerator.
Mustard Greens
All greens should be stored in a plastic bag in the fridge. To prepare,
saute with onions or garlic and a little water until tender.
Onions
Store cured onions in a well-ventilated spot outside of the refrigerator.
Cut onions can be stored in the fridge in a plastic bag for up to a week.
Peppers
Store in a plastic bag, in the fridge for up to a week.
Potatoes
Small, new potatoes should be stored in the fridge in a plastic bag,
away from light. Use them within five days. Larger potatoes should
also be stored in the fridge to keep them from sprouting.
Radishes
Remove the tops and store in a plastic bag or in a sealed container
full of water for easy snacking (the water will help keep the
radishes crispy).
Rutabagas
Keep in the refrigerator in a plastic bag. Use rutabagas like you
would potatoes - try slicing them into rounds or strips, seasoning with
salt and pepper and baking.
Snow Peas
These are edible pod peas both the shell and the small peas inside are
edible. Toss whole or julienned in a stir fry or salad cook for just 2-3
minutes, until tender.
Spinach
Spinach can be eaten raw or lightly cooked. Stored in a plastic bag in the
fridge, it will last for at least one week.
Summer Squash
Summer squashes include zucchini, yellow squash, French white squash and many
other similar types. All of these squashes should be stored in a plastic
bag in the refrigerator. Summer squash can be eater raw or cooked by lightly
sauteing or steaming.
Swiss Chard
Swiss chard can be eaten raw on sandwiches and in salads, or cooked.
To cook, cut the stems out and cook separately about 5 minutes, then
add the leaves. Cook the leaves until just tender. Swiss Chard can
be used as a substitute for spinach or beet greens.
Tomatoes
The consensus is that tomatoes taste better when left unrefrigerated.
However, they keep longer if refrigerated...so, you'll have to make
that decision.
Turnips
Keep in the refrigerator in a plastic bag. Try using turnips like you
would potatoes - try slicing them into rounds or strips, seasoning with
salt and pepper and baking...TURNIP FRIES!
Watermelons
Store whole watermelons outside the fridge until cut. Once cut, cover with
plastic wrap and refrigerate.