We’ve gotten some questions about which items each week need to be refrigerated, which can be frozen, what’s okay to leave out on the counter, that sort of thing. So! Let’s break down recommended storage protocol for the stuff you get frequently & what you’ve gotten recently.
Lettuce: If wet, better paper than plastic. Wrapping in paper towel and then putting in plastic bags is a good plan.
Cooking Greens: Keep them in the coldest part of the fridge (the bottom). Plastic bags are great just make sure the greens are relatively dry.
Tomatoes: This might seem weird, but don’t refrigerate these. It can alter their texture & flavor. Store loose or in a paper bag.
Parsnips, Turnips, Beets & Carrots. Keep them in the fridge in a bag.
Apples, Pears & Peaches: Leave out until ripe, then into the fridge. Or, leave in the fridge to keep them longer.
Do not under-estimate the power and ease of the freeze. The steps: cut, blanch, dry, bag, and then freeze. Recipes for freezing will tell you to blanch the produce for a specific amount of time. For example, tomatoes need to blanch for about 45 seconds and peppers 3 minutes. Blanching stops enzyme actions, which can cause the loss of flavor, color and texture. If you’re only going to keep the produce frozen for a few weeks you don’t need to blanch.
Freezing makes a great option for herbs, which don’t have to blanch. Better Homes and Garden wrote up a nice article that walks you through the steps. But, all you really need to do is wash, cut away whatever you don’t want, dry-off, and bag.
So if ever you’re wondering about proper storage, feel free to ask! We hate to see anything from the bag go to waste.
This Week’s Field Goods Favorite
A variety of endive with less bitter leaves. Tastes similar to radicchio. High in folic acid, fiber, and vitamins A and K, escarole can be eaten raw or gently cooked. Use in salad, wilt quickly with lemon, or add to soup.