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Harvest Help #19 (Video, Storage, Recipes)

This is the LAST week for some of the half share members! (One more week for full shares)


Its pretty incredible that there's still so much coming out of the garden--Enjoy it while it lasts!


The recipes and storage tips are below, but first here's Megan:





And here are the recipes she mentions:


Miso-Glazed Turnips


SPICY MISO ROASTED TOMATOES & EGGPLANT


ROASTED BEETS & CARROTS WITH MISO-YOGURT


And here's some storage tips to keep everything fresh!


Storage Tips:


Arugula:

Store baby lettuce in a plastic bag, in the refrigerator. It'll last for many days.


Baby Fennel

Cut off the stalks where they emerge from the bulb, and if you want to use the feathery foliage as an herb, place the dry stalks upright in a glass filled with two inches of water. Cover the glass loosely with a plastic bag and store in the refrigerator for few days. The unwashed bulb may be kept in a plastic bag in the refrigerator drawer for 2 weeks.


Basil

We've found the best way to store basil is on the counter in a jar of water, with a plastic bag over the top (which keeps it from wilting). Second best: wrap the bunch in a paper towel and place it in a plastic bag in your fridge. Be careful to keep the leaves dry: wet basil leaves will turn black in the fridge.


Beets

If your beets still have greens attached, cut them off, leaving an inch of stem. Store the beet roots, with the rootlets (or "tails") attached, unwashed, in a plastic bag in the crisper bin of your refrigerator. They will keep for several weeks.


Keep dry, unwashed greens in a sealed plastic bag in the refrigerator up to 1 week.


Broccoli Raab

Store unwashed in the fridge, wrapped in a plastic bag


Carrot

Remove the green tops as soon as you can, leaving about an inch of stems. Refrigerate these carrots in a plastic bag. You can also store them in a bin of water (like celery) to keep them crisp, changing out the water every few days. Save the tops in a plastic bag.


Eggplant

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.


Green Cabbage

Place dry, unwashed cabbage heads in the refrigerator, preferably in the vegetable bin. The outer leaves may eventually get floppy or yellowish, but they can be removed and discarded to reveal fresh inner leaves. Store for up to 3 months!


Tomatoes

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!



Kale

Place kale unwashed, wrapped in a sealed plastic bag in the crisper drawer of the refrigerator. Best used very fresh, but may last for a week.


Lettuce Mix

Store baby lettuce in a plastic bag, in the refrigerator. It'll last for many days.


Onions

Onions will keep in a bag in your fridge or in a cool dark place for a couple weeks.


Pac Choi

Cut off any yellow leaves. Store wrapped loosely in plastic bag (or a "Green bag" in the refrigerator


Cucumbers

Place cucumbers in a sealed plastic bag in the crisper drawer of the refrigerator for up to a week.


Red Cabbage

Place dry, unwashed cabbage heads in the refrigerator, preferably in the vegetable bin. Store for up to 3 months!


Spinach

Keep dry, unwashed greens in a sealed plastic bag in the refrigerator up to 2 weeks.


Turnip (Hakurie)

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.


Zucchini

Store summer squash in a well ventilated/not sealed bag in the refrigerator.



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