“Only to the extent that we expose ourselves over and over to annihilation, can that which is indestructible in us be found.”
Fall Share Box 3 Crop List
- Winter Squash
- Napa Cabbage
- Green Cabbage
- Kohlrabi
- Leeks
- Beets or Turnips
- Rutabaga
- Kale
- Chard
- Spinach
- Daikon Radish
- Broccoli
- Rosemary
- Cilantro
Farmer’s Notes
Here are some suggestions for storing your produce. Please note that depending on the settings for your fridge(ie: temp very low) some of this advice could use a little wiggle room.
Beets- for fridge storage, first wash your beets well removing any dirt. Next, allow them to air dry and cut the greens leaving 2 inches connected to the beets. Note the greens are similar to chard in both storage technique and culinary uses. After the beets are completely dry, place them into a Ziploc bag and in your crisper drawer. Like this, they should last 2 to 3 weeks. Beets can also be blanched, cooled, peeled and placed into a freezer. Pickling beets is also a common long term option.
Herbs- it is best to either dry your rosemary or place it stem down into a shallow cup with just maybe an inch of water. The latter will also work for cilantro. These will be fine at room temperature. Cilantro can also be wrapped in a paper towel, placed into a container and into your fridge.
Cabbage- a whole, unwashed cabbage can be placed straight into a plastic bag and into a crisper drawer with a higher humidity setting. Note that cut cabbage won’t last as long in the fridge and it also loses vitamin c as it deteriorates. To freeze your cabbage for longer storage you will first need to blanch it after it has been cut into quarters. Once that is done, you will then need to cool them in ice water, pat the sections dry and place them on a cookie sheet in a single layer. It is best to use a sheet of parchment paper so the cabbage doesn’t freeze to the cookie sheet. Place this in the freezer for 12 hours and then store in freezer bags.
Kale- kale also does well wrapped in a layer of paper towels and placed in a crisper. Kale can also be blanched and placed into bags and should last in a freezer for around 8 months.
Rutabaga- this crops does best in a root cellar where there is usually a low temperature near freezing and high humidity. For those without the luxury, it is best to wrap the veggie in plastic wrap or placing it in a plastic bag and put into the fridge. This should help it stay firm.
Chard- this does best wrapped in a paper towel or plastic bag and placed in the fridge. It can be blanched for longer storage in the freezer.
Daikon- does well in the fridge but should be wrapped once it has been cut. Apparently, daikon can release a strong smell once it has been cut!
Broccoli- broccoli will stay fresh for 3 to 5 days unwashed and wrapped in a DAMP paper towel in your fridge. For similar shelf life, place your heads in a small jar or vase stem down into an inch or so of water and put into your fridge. Broccoli can be blanched and can last for up to a year in a freezer if stored in an airtight container.
Leeks- the paper bag method can be used with these as well and should be good for up to ten days as long as they are not cut or washed before hand.
Some recipes to try:
[ultimate-recipe id=”8766″ template=”default”] [ultimate-recipe id=”8769″ template=”default”] [ultimate-recipe id=”8771″ template=”default”]