Storage and Recipes: Veggies

Vegetables stored at room temperature should be removed from any packaging and left loose. Leave refrigerated produce unwashed in its original packaging or wrapped loosely in a plastic bag. Your mushrooms will arrive in a paper bag. Leave the mushrooms in that paper bag. If your greens seem sandy or dirty rinse and dry them well, then wrap them in a paper towel before placing in a plastic bag. The herbs will be stored this way as well. Click on the veggies below for storage tips and recipes.

  • Acorn Squash  Acorn Squash

    Store the whole squash in a cool, dry, dark place (such as your pantry) with good ventilation. Always refrigerate cut squash in a plastic bag or container. Scoop out the seeds before cooking. We recommend using a grapefruit spoon. SLICED - MICROWAVE: 3-6 MINS BAKE: 20-40 MINS at 350 Degrees HALVED - MICROWAVE: 10 MINS BAKE: 40-60 MINS at 375 Degrees WHOLE - MICROWAVE: 10 MINS BAKE: 40-90 MINS at 375 Degrees *Recommended: Cutting in half and baking in the oven 40-60 MINS at 375 Degrees. If the squash is too hard to cut, poke a few holes in it and microwave about 5 minutes until you can get the knife through. Once cut, brush with olive oil and sprinkle salt. You may also sprinkle with brown sugar. When squash is slightly brown, and a knife will go in easily, cooking is complete.

  • Artichokes  Artichoke

    Slice a dime width off of the Artichoke stem, sprinkle the raw Artichoke stems with water and refrigerate them in an airtight plastic bag in your crisper drawer. STEAM: 30-60 MINS BOIL: 25-40 MINS ROAST: 60 MINS at 425 Degrees MICROWAVE: 4-5 MINS EACH

  • Arugula  Arugula

    Wash your leafy greens first, because you’ll be more likely to use them that way. Then, wrap them in a damp towel/paper towel and placed in a plastic bag or large container and refrigerate in the crisper drawer. Tip: Wilted greens (including lettuce) are often just dried out. Submerge the wilted greens in cold water by placing them in a bowl, filling it with water, and putting it in the refrigerator overnight. If you don't want to leave it overnight, you can place them in a bowl ice water for 10-15mins.

  • Asparagus  Asparagus

    Do not wash asparagus before storing and never soak it. Trim the ends of fresh asparagus and stand them upright in a jar with about an inch of water in the bottom. Cover with a plastic bag/wrap and store in the refrigerator. STEAM: 8-10 MINS BLANCH: 2-3 MINS BOIL: 5-12 MINS MICROWAVE: 4-6 MINS STIR-FRY: 5 MINS

  • Beets  Beets

    Cut off tops 2 inches above crown. Refrigerate and store separately in plastic bags. See Beet Greens for more info. STEAM: 40-60 MINS BOIL: 45-60 MINS ROAST: 60 MINS at 350 Degrees MICROWAVE: 14-18 MIN

  • Beet Greens  Beet Greens

    This is the top of your beets, the leafy part. Cut from beets and store separately. Wash your leafy greens first, because you’ll be more likely to use them that way. Then, wrap them in a damp towel/paper towel and placed in a plastic bag or large container and refrigerate in the crisper drawer. Discard stems or put aside for stock. Tip: Wilted greens are often just dried out. Submerge the wilted greens in cold water by placing them in a bowl, filling it with water, and putting it in the refrigerator overnight. If you don't want to leave it overnight, you can place them in a bowl ice water for 10-15mins. STEAM: 4-6 MINS BLANCH: 4-5 MINS BOIL: 5-6 MINS MICROWAVE: 8-10 MINS STIR-FRY: 2-3 MINS

  • Bell Peppers  Bell Peppers

    Store whole peppers in a cool, dry place, away from fruits to avoid over-ripening. Always refrigerate cut peppers in a plastic bag or container. STEAM: 2-4 MINS BLANCH: 2-3 MINS BOIL: 4-5 MINS ROAST: 20 MINS at 425 Degrees MICROWAVE: 2-4 MINS STIR-FRY: 2-3 MINS

  • Bok Choy  Bok Choy

    Store unwashed in the crisper drawer of the refrigerator, loosely wrapped in perforated plastic bags. Store cut bok choy in a plastic bag or cellophane wrap. Bok Choy may be steamed or even fried, but is best stir-fried. Heat some oil in a large skillet or wok over medium heat, and cook a spoonful of garlic in the hot oil until fragrant, 1 to 2 minutes. Mix in the bok choy, and cook and stir until the green parts of the leaves turn bright green and the stalks become slightly translucent, 5 to 8 minutes. Sprinkle with salt to serve.

  • Broccoli  Broccoli

    Store unwashed in the crisper drawer of the refrigerator, loosely wrapped in perforated plastic bags. Store cut broccoli in a plastic bag or cellophane wrap. STEAM: 5-6 MINS BLANCH: 2-3 MINS BOIL: 4-5 MINS ROAST: 15-20 MINS at 425 Degrees MICROWAVE: 4-5 MINS *Cook times are for broccoli florets.

  • Brussels Sprouts  Brussels Sprouts

    Store unwashed in the crisper drawer of the refrigerator, loosely wrapped in perforated plastic bags. Store cut brussels sprouts in a plastic bag or cellophane wrap. STEAM: 6-12 MINS BLANCH: 4-5 MINS BOIL: 5-10 MINS ROAST: 35-40 at 400 Degrees. MICROWAVE: 7-8 MINS

  • Butternut Squash  Butternut Squash

    Store the whole squash in a cool, dry, dark place (such as your pantry) with good ventilation. Always refrigerate cut squash in a plastic bag or container. Scoop out the seeds before cooking. We recommend using a grapefruit spoon. SLICED - MICROWAVE: 3-6 MINS BAKE: 20-40 MINS at 350 Degrees HALVED - MICROWAVE: 10 MINS BAKE: 40-60 MINS at 375 Degrees WHOLE - MICROWAVE: 10 MINS BAKE: 40-90 MINS at 375 Degrees *Recommended: Cutting in half and baking in the oven 40-60 MINS at 375 Degrees. If the squash is too hard to cut, poke a few holes in it and microwave about 5 minutes until you can get the knife through. Once cut, brush with olive oil and sprinkle salt. You may also sprinkle with brown sugar. When squash is slightly brown, and a knife will go in easily, cooking is complete.

  • Cabbage  Cabbage: Green and Red

    Store unwashed in the crisper drawer of the refrigerator, loosely wrapped in perforated plastic bags. Store cut cabbage in a plastic bag or cellophane wrap. STEAM: 6-9 MINS BOIL: 10-15 MINS ROAST: 40-45 MINS at 400 Degrees. MICROWAVE: 10-12 MINS *Cook times are for cabbage wedges.

  • Carrots  Carrots

    Refrigerate in the crisper drawer and store in a plastic bag. WHOLE CARROTS- STEAM: 10-15 MINS BLANCH: 4-5 MINS BOIL: 15-20 MINS ROAST: 35-45 MINS at 400 Degrees MICROWAVE: 8-10 MINS ----- SLICED CARROTS- STEAM: 4-5 MINS BLANCH: 3-4 MINS BOIL: 5-10 MINS ROAST: 25 MINS at 400 Degrees MICROWAVE: 4-7 MINS STIR-FRY: 3-4 MINS

  • Cauliflower  Cauliflower

    Store unwashed in the crisper drawer of the refrigerator, loosely wrapped in perforated plastic bags. Store cut cauliflower in a plastic bag or cellophane wrap. STEAM: 6-10 MINS BLANCH: 3-4 MINS BOIL: 3-4 MINS ROAST: 25-30 MINS at 425 Degrees MICROWAVE: 5-8 MINS *Cook times are for cauliflower florets.

  • Celery  Celery

    Store celery in a loosely wrapped plastic bag, with a paper towel, in the fridge.

  • Chard  Chard

    Wash your leafy greens first, because you’ll be more likely to use them that way. Then, wrap them in a damp towel/paper towel and placed in a plastic bag or large container and refrigerate in the crisper drawer. Discard stems or put aside for stock. Tip: Wilted greens (including lettuce) are often just dried out. Submerge the wilted greens in cold water by placing them in a bowl, filling it with water, and putting it in the refrigerator overnight. If you don't want to leave it overnight, you can place them in a bowl ice water for 10-15mins. STEAM: 4-6 MINS BLANCH: 4-5 MINS BOIL: 5-6 MINS STIR-FRY: 2-3 MINS

  • Chile Peppers  Chile Peppers

    Store whole peppers in a cool, dry place, away from fruits to avoid over-ripening. The peppers in your share will either arrive in a plastic “clamshell” with holes or a paper hole. Either will allow air to pass through. You can store that in your vegetable crisper drawer of your refridgerator. Always refrigerate cut peppers in a plastic bag or container. These are Organic! They are not sprayed with any kind of preservative, so try to consume them within a week of receipt.

  • Collards  Collards

    Wash your leafy greens first, because you’ll be more likely to use them that way. Then, wrap them in a damp towel/paper towel and placed in a plastic bag or large container and refrigerate in the crisper drawer. Discard stems or put aside for stock. Tip: Wilted greens (including lettuce) are often just dried out. Submerge the wilted greens in cold water by placing them in a bowl, filling it with water, and putting it in the refrigerator overnight. If you don't want to leave it overnight, you can place them in a bowl ice water for 10-15mins. BLANCH: 8-15 MINS BOIL: 30-60 MINS

  • Corn  Corn

    CORN ON THE COB: STEAM: 6-10 MINS BLANCH: 3-4 MINS BOIL: 4-7 MINS ROAST: MICROWAVE: 3-4 MINS CUT CORN: STEAM: 4-6 MINS BLANCH: 2.5-4 MINS BOIL: 3-4 MINS MICROWAVE: 2 MINS PER CUP STIR-FRY: 3-4 MINS

  • Cucumber  Cucumber

    Store cucumbers in the refrigerator. Wrap each cucumber individually in a paper towel, then put all cucumbers wrapped in paper towels inside the plastic bag. Cucumbers are sensitive to cold, so do not store them in the bottom drawer of your fridge.

  • Delicata Squash  Delicata Squash

    Store the whole squash in a cool, dry, dark place (such as your pantry) with good ventilation. Always refrigerate cut squash in a plastic bag or container. Scoop out the seeds before cooking. We recommend using a grapefruit spoon. SLICED - MICROWAVE: 3-6 MINS BAKE: 20-40 MINS at 350 Degrees HALVED - MICROWAVE: 10 MINS BAKE: 40-60 MINS at 375 Degrees WHOLE - MICROWAVE: 10 MINS BAKE: 40-90 MINS at 375 Degrees *Recommended: Slices. Slice and leave the skin on, it is edible. Brush with olive oil and sprinkle with salt. Bake at 350 Degrees about 20 minutes, until golden brown.

  • Eggplant  Eggplant

    To store eggplant, wrap it in a paper towel, and place in a perforated plastic bag, then store in the crisper drawer of your refrigerator. WHOLE EGGPLANT- STEAM: 15-30 MINS BLANCH: 10-15 MINS BOIL: 10-15 MINS ROAST: 30 MINS at 400 Degrees MICROWAVE: 7-10 MINS ----- SLICED EGGPLANT- STEAM: 5-6 MINS BLANCH: 3-4 MINS BOIL: 5-10 MINS ROAST: 10-15 MINS at 400 Degrees MICROWAVE: 5-6 MINS

  • Endive  Endive

    Pull off any wilted or brown leaves and wipe the head of the endive with a damp towel. Wait until just before serving to slice the raw endive; its cut edges brown rapidly. For interesting endive shapes, slice the head on a sharp diagonal, turning as you go. Stop cutting when you get to the tiniest center leaves and the core, which should be discarded.

  • Escarole  Escarole

    Wash your leafy greens first, because you’ll be more likely to use them that way. Then, wrap them in a damp towel/paper towel and placed in a plastic bag or large container and refrigerate in the crisper drawer. Tip: Wilted greens (including lettuce) are often just dried out. Submerge the wilted greens in cold water by placing them in a bowl, filling it with water, and putting it in the refrigerator overnight. If you don't want to leave it overnight, you can place them in a bowl ice water for 10-15mins.

  • Fennel  Fennel/Anise

    Store fennel or Anise in a loosely wrapped plastic bag in the fridge. It is sensitive to cold, so do not store in the bottom drawer of your fridge. Cut off stalks, and halve the bulbs lengthwise in 1 inch pieces. Rub with olive oil to coat and roast 30-40 minutes at 400 degrees until caramelized. We love it on pizza!

  • Garlic  Garlic

    Store unpeeled garlic in a cool, dry place away from other foods. Do not refrigerate or freeze unpeeled garlic. Peeled garlic cloves may be stored in a sealed container in the freezer. To quickly peel 1 clove of garlic garlic, slice off the ends of the clove. Then, turn your large chef's knife sideways so the flat side is parallel to your cutting board and the sharp edge is facing away from you. Place your knife on top of the clove and give the knife a quick pop with the heel of your hand to lightly crush the garlic clove. The skins will then peel off easily. To peel the entire bulb of garlic, please watch this video on cookng video page.

  • Ginger Root  Ginger
 Root

    Store ginger in a plastic bag in your refrigerator. You can also freeze it to use at a later time. It’s not necessary to thaw it before grating.

  • Green Beans  Green Beans

    Wash the beans to add moisture and refrigerate in a plastic bag. Remove the tips (and strings, if present) right before cooking. STEAM: 5-15 MINS BLANCH: 4-5 MINS BOIL: 10-12 MINS ROAST: MICROWAVE: 6-12 MINS STIR-FRY: 3-4 MINS

  • Green Onions  Green Onions

    Wrap green onions in a slightly damp paper towel. Then, place them inside a plastic bag or storage container. The same as you would do with your lettuce, greens, or herbs, but store separately.

  • Jalapeno Peppers  Jalapenos Peppers

    Store whole peppers in a cool, dry place, away from fruits to avoid over-ripening. The peppers in your share will either arrive in a plastic “clamshell” with holes or a paper hole. Either will allow air to pass through. You can store that in your vegetable crisper drawer of your refrigerator. Always refrigerate cut peppers in a plastic bag or container. These are Organic! They are not sprayed with any kind of preservative, so try to consume them within a week of receipt.

  • Kale  Kale

    Wash your leafy greens first, because you’ll be more likely to use them that way. Then, wrap them in a damp towel/paper towel and placed in a plastic bag or large container and refrigerate in the crisper drawer. Discard kale stems or put aside for stock. Tip: Wilted greens (including lettuce) are often just dried out. Submerge the wilted greens in cold water by placing them in a bowl, filling it with water, and putting it in the refrigerator overnight. If you don't want to leave it overnight, you can place them in a bowl ice water for 10-15mins. STEAM: 4-6 MINS BLANCH: 4-5 MINS BOIL: 5-6 MINS STIR-FRY: 2-3 MINS

  • Leafy Herbs  Leafy Herbs: Basil, Sage, Tarragon, Mint Cilantro, Dill, and Parsley

    Leafy Herbs (Such as basil, sage, tarragon, mint cilantro, and, dill, parsley): Wrap the herb bunch in a damp paper towel before bagging, and place in the fridge.

  • Leeks  Leeks

    Wrap leeks in a plastic bag or plastic wrap. Store in the crisper drawer of the fridge.

  • Lettuce  Lettuce

    Wash your leafy greens first, because you’ll be more likely to use them that way. Then, wrap them in a damp towel/paper towel and placed in a plastic bag or large container and refrigerate in the crisper drawer. Tip: Wilted greens (including lettuce) are often just dried out. Submerge the wilted greens in cold water by placing them in a bowl, filling it with water, and putting it in the refrigerator overnight. If you don't want to leave it overnight, you can place them in a bowl ice water for 10-15mins. See video on cooking video page.

  • Mushrooms  Mushrooms

    Place whole, unwashed mushrooms in a brown paper bag, and fold the top of the bag over, then store in the refrigerator. The bag absorbs excess moisture from the mushrooms, so they don't get soft or moldy. STEAM: 4-5 MINS BOIL: 3-4 MINS in broth or wine MICROWAVE: 3-4 MINS STIR-FRY OR BROIL: 4-5 MINS

  • Okra  Okra

    To store okra, place it in a paper bag, or wrap it in a paper towel and place inside a perforated plastic bag. Then, store it in the fridge. Don't wash or trim before storing; wait until you are ready to cook the okra.

  • Onions  Onions

    Store whole onions in a cool, dry, dark place (such as your pantry) with good ventilation. Keep them away from light. Always refrigerate cut onions in a plastic bag or container.

  • Poblano Peppers  Poblano Peppers

    Store whole peppers in a cool, dry place, away from fruits to avoid over-ripening. The peppers in your share will either arrive in a plastic “clamshell” with holes or a paper hole. Either will allow air to pass through. You can store that in your vegetable crisper drawer of your refrigerator. Always refrigerate cut peppers in a plastic bag or container. These are Organic! They are not sprayed with any kind of preservative, so try to consume them within a week of receipt.

  • Potatoes  Potatoes

    Store whole potatoes in a cool, dry, dark place (such as your pantry) with good ventilation, but do not refrigerate. Keep them away from light, which causes them to sprout and turn green. WHOLE POTATOES- STEAM: 15-30 MINS BOIL: 20-30 MINS ROAST/BAKE: 40-60 MINS at 400 Degrees MICROWAVE: 6-8 MINS ----- CUT POTATOES- STEAM: 10-15 MINS BOIL: 15-20 MINS ROAST/BAKE: 25-30 MINS at 400 Degrees MICROWAVE: 8-10 MINS

  • Pumpkin  Pumpkin

    Store the whole squash in a cool, dry, dark place (such as your pantry) with good ventilation. Always refrigerate cut squash in a plastic bag or container. Scoop out the seeds before cooking. We recommend using a grapefruit spoon. HALVED - MICROWAVE: 10 MINS BAKE: 40-60 MINS at 375 Degrees WHOLE - MICROWAVE: 10 MINS BAKE: 40-90 MINS at 375 Degrees *Once the inside is soft (test with a knife), let it cool. Then, scoop out the inside to use in your favorite pumpkin dishes. You will have true homemade pumpkin pie!

  • Radish  Radish

    Before storing in your fridge, separate your radishes from the greens. Rinse and remove dirt off the radishes. Use either a large container or gallon-sized resealable bag. Line the bottom with a layer of paper towels. Put the damp radishes on top. Put another layer of paper towel and repeat until you are out of radishes. The green can be used separately in a saute. To store the greens, wash and wrap them in a damp towel/paper towel and placed in a plastic bag or large container and refrigerate in the crisper drawer. To roast: Preheat oven to 450°F. Brush large heavy-duty rimmed baking sheet with olive oil. Cut radishes lengthwise in half and place in medium bowl. Add 1 1/2 tablespoons olive oil and toss thoroughly to coat. Place radishes, cut side down, on prepared baking sheet; sprinkle lightly with coarse salt. Roast until radishes are crisp-tender, stirring occasionally, about 18 minutes. Season to taste with more coarse kosher salt, if desired. You may also add some of the green from the tops to add color - coarsely chop first.

  • Romanesco  Romanesco

    Store unwashed in the crisper drawer of the refrigerator, loosely wrapped in perforated plastic bags. Store cut romanesco in a plastic bag or cellophane wrap. STEAM: 5-6 MINS BLANCH: 2-3 MINS BOIL: 4-5 MINS ROAST: 15-20 MINS at 425 Degrees MICROWAVE: 4-5 MINS *Cook times are for romanesco florets.

  • Snap Peas  Snap Peas

    Store in a small brown bag in the fridge. STEAM: 3-5 MINS BLANCH: 1-2 MINS BOIL: 8-12 MINS MICROWAVE: 5-7 MINS STIR-FRY: 2-3 MINS

  • Snow Peas  Snow Peas

    Store in a small brown bag in the fridge. STEAM: 3-5 MINS BLANCH: 1-2 MINS BOIL: 8-12 MINS MICROWAVE: 5-7 MINS STIR-FRY: 2-3 MINS

  • Spaghetti Squash  Spaghetti Squash

    Store the whole squash in a cool, dry, dark place (such as your pantry) with good ventilation. Always refrigerate cut squash in a plastic bag or container. Scoop out the seeds before cooking. We recommend using a grapefruit spoon. SLICED - MICROWAVE: 3-6 MINS BAKE: 20-40 MINS at 350 Degrees HALVED - MICROWAVE: 10 MINS BAKE: 40-60 MINS at 375 Degrees WHOLE - MICROWAVE: 10 MINS BAKE: 40-90 MINS at 375 Degrees *Recommended: Cutting in half and baking in the oven 40-60 MINS at 375 Degrees. If the squash is too hard to cut, poke a few holes in it and microwave about 5 minutes until you can get the knife through. Once cut, brush with olive oil and sprinkle salt. When a knife will go in easily, cooking is complete. Do not let it get too brown because you want the “spaghetti” slightly firm so that it can be used in the place of pasta. Sprinkle with some fresh grated cheese, tomato sauce, or indian seasonings.

  • Spinach  Spinach

    Wash your leafy greens first, because you’ll be more likely to use them that way. Then, wrap them in a damp towel/paper towel and placed in a plastic bag or large container and refrigerate in the crisper drawer. Tip: Wilted greens (including lettuce) are often just dried out. Submerge the wilted greens in cold water by placing them in a bowl, filling it with water, and putting it in the refrigerator overnight. If you don't want to leave it overnight, you can place them in a bowl ice water for 10-15mins. STEAM: 4-6 MINS BLANCH: 2-3 MINS BOIL: 2-5 MINS MICROWAVE: 3-4 MINS

  • Tomatoes  Tomatoes

    Store on your counter, at room temperature. Do not refrigerate, as it will make the tomatoes mealy and flavorless. STEAM: 2-3 MINS BLANCH: 1-2 MINS ROAST: 8-10 MINS at 400 Degrees MICROWAVE: 3-4 MINS

  • Yellow Squash  Yellow Squash

    Refrigerate in the crisper drawer. Once cut, store in a plastic bag. STEAM: 5-10 MINS BLANCH: 2-3 MINS BOIL: 5-10 MINS ROAST: 8-10 MINS at 450 Degrees MICROWAVE: 3-6 MINS *Cook times are for sliced yellow squash or medallions.

  • Watercress  Watercress

    Wash your leafy greens first, because you’ll be more likely to use them that way. Then, wrap them in a damp towel/paper towel and placed in a plastic bag or large container and refrigerate in the crisper drawer. Tip: Wilted greens (including lettuce) are often just dried out. Submerge the wilted greens in cold water by placing them in a bowl, filling it with water, and putting it in the refrigerator overnight. If you don't want to leave it overnight, you can place them in a bowl ice water for 10-15mins.

  • Woody Herbs  Woody Herbs: Rosemary, Lemongrass, and Thyme

    Woody Herbs (
Such as rosemary, lemongrass, and thyme)- Place them in a plastic bag or small container and place in the fridge. They can also be sliced fine and stored in the refrigerator or in a little bit of oil of your choice with fresh garlic in ice cube trays in the freezer.

  • Zucchini  Zucchini

    Refrigerate in the crisper drawer. Once cut, store in a plastic bag. STEAM: 5-10 MINS BLANCH: 2-3 MINS BOIL: 5-10 MINS ROAST: 8-10 MINS at 450 Degrees MICROWAVE: 3-6 MINS *Cook times are for sliced zucchini or medallions.