This week we are excited to share weekly storage tips with you guys! After Megan's video with cooking inspiration you'll find a brief tip for each of the contents of this week's standard share. Now, if you customized your box this week and got ALLLL the things you wanted (in exactly the amounts you use) just stay tuned and we'll do writeups for more things each week. Over time we'll have a whole collection and you'll be able to learn best ways for storing your produce to maximize the harvest freshness! We hope it's helpful!
So first, here's Megan's video:
Here are the recipes she mentions in the video (you can find them and many more on the cooking page!).
And here's this week's storage tips by crop:
Eggplant is actually best stored at room temperature, and eaten within a day or two. If you aren’t cooking it right away, wrap it in a paper towel, place it in an open bag and store it in your fridge for up to one week.
Important: never put tomatoes in the fridge. They’ll keep their flavor and texture best if you leave them out on your kitchen counter. They can keep on the counter for up several days. If you want to preserve some for the winter, simply cut out the stem and freeze the tomatoes whole. When you need a tomato or two for sauce or soups in the winter, pull them out, run them under warm water and the skin will peel right off--then begin cooking!
Summer Squash / Zucchini
Store summer squash in a well ventilated/not sealed bag in the refrigerator.
Store arugula in a plastic bag, in the refrigerator. It'll keep for a week or more.
Store baby lettuce in a plastic bag, in the refrigerator. It'll last for many days.
Store baby kale in a plastic bag, in the refrigerator. It'll last for many days!