Harvest Help #17 (and STORAGE TIPS)
First of all, here's the brains of this operation:
And here are links to the recipes she references in the video:
PORK & WHITE BEANS WITH KALE CHIMICHURRI
SESAME-CRUSTED SALMON WITH SRIRACHA-GLAZED VEGETABLES
GARLIC & BUTTER ROASTED TURNIPS
And here is another set of STORAGE TIPS for some of the vegetables that you're getting this week:
Remove the greens from the turnips and store in a plastic bag to use within 3 days. The turnip roots should be stored in a plastic bag in the crisper drawer of your fridge for up to a week.
Remove radish leaves if they are still attached. Store the unwashed greens in a loosely wrapped plastic bag in the crisper bin of your refrigerator. Store radish roots unwashed in a plastic bag in the refrigerator for 1 week.
For short-term storage, stand upright in a container with an inch of water. Then cover the herbs loosely with a plastic bag and refrigerate for up to 2 weeks
Place cucumbers in a sealed plastic bag in the crisper drawer of the refrigerator for up to a week.
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.