produce storage & tips for CSA members

Apple Cider is shelf stable for a couple of hours. It should however be stored in the refrigerator. If freezing, move into individual containers for serving or to freeze the bottle remove a bit of cider to allow for expansion. When defrosted run through a strainer. 20 Best Apple Cider Cocktails – Insanely Good (insanelygoodrecipes.com)

How to Store Asparagus

place the ends in a container of water.  If storing for a couple of days leave room for possible growth and check the water level each day or wrap in a damp paper towel and store in plastic. Cleaning asparagus.  Run under cold water gently rubbing the stalk and the tip.   You may also soak in cold water.  To ensure grit is removed, bring a pan of water to a boil, add a little salt.  Add asparagus for 2-3 minutes to release any sandy soil remove and drop into an ice bath to stop the cooking.  Store asparagus for later use.  Use it in salad, roast, or sauté in olive oil and serve with lemon.

How to Freeze Asparagus

Prepare the following items:

Freezer containers / zip lock bags
Bring 1 gallon of water per pound of asparagus to a boil.
Prepare an ice bath ice and ice water.

Clean the asparagus to remove any grit, soil, and snap or cut off the woody ends. Bring the water to a boil, keep the heat on high and immerse the asparagus, water should come back to a boil in one minute. Boil 1 ½ minutes for thin stems, 2 minutes for medium and 3 for thicker stems. Immediately remove and submerge into the ice bath. This will stop the cooking process. When cold, drain, allow to dry on paper towels. Pack in airtight containers or bags. If using bags, close the bag almost to the end. Place a straw into the bag and draw out as much air as possible from inside the bag. Press down on the straw as you continue to close the bag and pull the straw out. Label and date bags or containers.

Remove the greens from the beets. Store the greens separately. The greens are tender, use them within a couple of days. The beet root should last for more than a week. Check out the beet recipes on the website.

The beans in the share have been stored over the winter. Beans have been sorted but it is always a good practice to start here:

To clean black beans:
Wash the beans in a colander with cool running water. Soak the beans in a pot covered with 2” of water. Add 1-2 T salt and cover and leave overnight. Rinse the beans in a colander again before cooking.

To prepare black beans:
Add the beans back into the pot and cover with two inches of water. Add onion, garlic, bay leaf, and a little olive oil. Red pepper flakes are optional. Cook over medium heat to start, lower the heat after 10 minutes and cook for up to an hour stirring occasionally. Check for doneness after 40 minutes.

Storing blueberries: remove from the container. Place in a shallow pan or container lined with paper towel.  The berries should not be washed before storage.  Berries should be kept for up to 5 days.  It is time to make blueberry pancakes.

Freezing Blueberries: Do not wash before freezing.  Spread blueberries out on a baking sheet and place into the freezer for a few hours or more. Once frozen move into a freezer bag or freezer container.  If using a bag draw the air out of the bag with a straw as you close the bag. Be sure to label the bag or container.

Broccoli should be stored in a plastic bag in your refrigerator up to 4-5 days.  To prolong storage time, steam and store in the refrigerator so that it is ready for your recipes. Check the website for recipes including a recipe for stems and greens.

Freezing Broccoli:

Cut up broccoli into florets and blanch in boiling water for 1 minute, remove from boiling water with a slotted spoon.   Plunge into an ice water bath to cool. Drain and pat dry with clean kitchen towels. Freeze in quart-size freezer bags. For easier use, pre-freeze on a baking sheet, and then pack into bags.

Here’s a tasty recipe using broccoli rabe from food network

Cabbage will keep in a plastic bag in the refrigerator for at least a week or more.  The outer leaves may become discolored.  Remove and the rest of the cabbage is good to use.

can be stored in a plastic bag for up to a week.  For the best flavor use within a few days.  Steam and keep extending storage time or follow directions for freezing to serve at a later date. Find cauliflower recipes on our website.

Keep corn refrigerated until ready to use.  Shuck when ready to prepare.  If silk is not easily removed. Run a little cold water over corn while rubbing to remove the silk or use a soft terry kitchen towel and gently rub over the kernels to remove the silk. Sweet corn is picked early in the morning every day in season.  Corn is best on the day it is picked or within a day or two of receiving.  Place in a plastic bag and refrigerate until ready to use. For the best quality use in 2-3 days.

Directions For Freezing Sweet Corn:

• Start with the fresh corn on the cob in your share or from our farm store, stand or farmers markets.  It has been picked the day it was delivered. Keep the corn chilled in your refrigerator until you are ready to prepare for freezing.   Sugar can turn to starch at room temperature.
• Fill a large pot 3/4 full of water.  Heat the water to a rolling boil and prepare an ice water bath. Husk the corn.  Be sure to remove all the silk.  Gently rub the corn with a terry or soft towel that will help to remove the silk. When corn is blanched the action of the enzymes is stopped. This process will help to maintain the color, flavor, texture, and nutrient value of the vegetable.
• Gently drop the corn into the boiling water, making sure that you do not drop the temperature of the water below boiling.   Boil for 4-6 minutes. Lift the corn with a slotted spoon or drain.  The cooking stops when you add the corn to the ice water bath.  You may need to add extra ice depending on how much corn you are working with.
• Remove the corn to a towel.  Allow the corn to completely dry. Here are 2 methods you may use to remove the kernels from the cob. There are some special tools is you choose:  Corn Cob strippers or kerneler are available on-line. A sharp knife will work just as well.
• Firmly hold onto one end of the corn, with the other end in the deep bowl.  Run the knife under the kernels.  The corn will drop into the bowl in strips that will break apart as you continue to work and pack.
  Another method is to place the end of the corn in the center opening of an angel food cake pan.   Run the knife under the kernels and they will fall into the pan.
• Portion the corn into zip lock bags.  Be sure to push out as much air as possible.  Placing a straw into the bag at the end of the closure.   As you close the bag press out air. Draw air out with the straw and press to close as you pull out the straw.  Eliminating air will preserve the quality of the corn.  It can prevent freezer burn. Always be sure to label and date the bags you are freezing. When you are ready to serve the corn it will require the minimum of preparation in the microwave, a skillet or steamer or double boiler.   It is ready to add to soups and stews.

 

To boil corn, I bring a shallow pan of water to boil, only 2-3 inches add the corn, cover and boil 3-4 minutes and remove.

To steam corn, place the corn in a steamer basket over boiling water, cover, and steam for 6-8 minutes.

To grill corn, remove the silk from the corn without removing the husk. Soak the corn that is covered with husk by submerging into a cool water bath for 10-15 minutes.  Prepare your grill.  Remove the corn from water and drain well.  Be sure to remove all excess water!  Place the corn on the grill and cover.  On a gas grill the heat should be medium high, turn after 5-8 minutes.  On a charcoal grill check after 5 minutes, it may take a little longer.  The husk will brown; the corn is steaming on the inside from the water that was soaked into the husk.  After turning the corn on all sides, the husk should be brown and little charred at the top.   There is no exact timing, all grills are different.   This is just one method of grilling.

Make sure cucumbers are dry.  Place in the crisper drawer of the refrigerator. Use within 5 days.

Plant lemon balm directly in the garden if possible or an alternative is to plant it into a pot on its own.  Chamomile can be planted in the pot with thyme and sage could be added later.

You will often receive a bunch of cut herbs:

Mint: Mint Tea: Boil a cup of water and clean and tear 8-10 mint leaves and add them directly to the cup or teapot (you will need a strainer).  Allow the tea to steep for 10 minutes.  Steeping longer will produce stronger tea.  Leaves can be removed or left in the cup.  Pouring from a pot you can pour through a strainer.  Add a little lemon, honey, sugar, to taste. Mint leaves can also be added to a cup of your favorite tea steeping along with your tea bag for a little more flavor.

To keep fresh herbs:
Remove dead stems and leaves, wash as needed.  Snip the stems.   Place stems in a container filled with water, do not submerge the leaves. Changing the water daily will help to keep the herbs fresh.  They can keep up to a week on the counter.

Or

Cover the container with a plastic bag and refrigerate. If storing basil, leave on the counter – do not refrigerate. Change water every day or two.  Most fresh herbs will last more than a week when stored this way.

Dry herbs in your oven:
Place leaves or seeds on a baking pan with sides not more than 1 inch deep in an open oven at low heat less than 170 for about 2 to 4 hours.  Check often, sometimes it doesn’t take long at all.  Leaves will be dry, brittle, they may crumble when you touch them.  Allow the herbs to cool and then pack them in jars label and date. Home dried herbs will last for years and they do make great hostess gifts.

Plan to use eggplant quickly.  The best temperature for eggplant storage is around 50 degrees. You can keep it on the counter for a day or two if your house is cool and it will keep in the refrigerator for a day or two as well. Find more eggplant recipes on our website or here.

Remove the fronds from the bulb and store in separate plastic bags or containers. Fennel should keep for up to 10 days

Check out Four ways to use Fennel Stalks and Fronds at thekitchn.com

 

 

Garlic should be stored in a cool dry place at room temperature.

Garlic Scapes can be stored in a plastic bag for a week. Cut garlic scapes into pieces and add to stir fry or soups.  Add garlic scapes to pesto in place of garlic. Chop garlic scapes into quiche or frittata or blend into a salad dressing.  Garlic scapes can be used almost anywhere you would use garlic. Visit our website for garlic scape recipes. Also some can be found here: insanelygoodrecipes.com/garlic-scape-recipes/

To Freeze Garlic Scapes: Wash the scapes thoroughly. Bring a pan of water to a boil. Chop them into 1/4-inch lengths. Blanch them in boiling water for about 30 seconds. Plunge the scapes immediately into icy water to stop the cooking. Allow them to dry completely.  Place them out on a tray and freeze. Transfer to a freezer bag removing as much air as possible. Use the straw method of drawing out air. Date and label.

Place into a plastic bag in the refrigerator, they will stay fresh for a week or more.   If you want to have green onions all the time save the root with about a couple of inches of the white intact.  The scallion can be placed into water, and it will grow, or you can place it in a little potting soil, and it will grow on your windowsill or in your garden.  If growing in soil, keep the soil moist.  When you need green onion, you can snip what is growing at the top, leaving the root and bottom to continue growing.

Remove the beans from the plastic bag.  Be sure that they are dry. Store in a paper bag or between layers of paper towel in a covered container.   To prepare break at the stem end.  Blanch for 3-4 minutes or steam for 8-10 minutes.  The color should brighten, and they should be fork tender, yet crisp. Blanching or steaming will extend storage time and the beans will be ready to add to a recipe or make into a salad when you need them.  View recipes posted from past years.

Green Tomatoes are always a surprise in the shares. Here are a couple of ideas for using them:
Even if the tomato is a little pink, it is ok, however don’t wait.

Fried Green Tomatoes:

• Beat an egg in a small bowl with a Tablespoon or 2 of milk or buttermilk
• On a plate mix a cup of flour with a pinch of salt and pepper, and paprika (Optional)
• On another plate seasoned breadcrumbs or flour mixed with some corn mealDip tomato slices into the egg wash and then flour, egg again and then repeat with flour and cornmeal or use breadcrumbs.
• Heat a frying pan with oil
• Fried tomatoes can be deep fried, or pan fried. Brown on each side, about 3 minutes, drain on paper towel.

Serve as a side dish or use on a BLT or layer with cheeses and tomato sauce aAnd bake as you would Eggplant Parmesan or a Fried Green Tomato Lasagna.

Parsley Flat and Curly:
Both plants can be added to the same pot If you are planting in pots.  If the pot is large enough you could add chives and or basil to this pot later when you receive them.

Chives and Thyme Plants:
Both plants can be added to the same pot If you are planting in pots.  If the pot is large enough you could add sage and oregano later when we receive them.

Sage and Oregano Plants:
Plant in pots or directly into the garden.  If planting in pots, they would both be considered good companion plants for thyme.

Basil Plants:
Basil can be planted on its own waiting for lemon basil that you will receive within a week or two. Cilantro can also be planted with basil.  Cilantro can also be planted with parsley if it is not too confusing.

Any of the 3 varieties of basil (traditional, lemon, or Thai), can be planted with chives, chamomile, and dill that will come to us later.  They can also pair with oregano and parsley.  The 3 basils can be planted together but be sure you can tell them apart.  Most of us recognize traditional basil, the lemon has leaves that a are a little more narrow and lighter in color and the leaves on Thai basil even more narrow with purple stems.  If allowed to go to seed the purple flowers really are beautiful.

Borage Plant:

This will be the last herb that we will receive this year.  If possible, plant borage in a pot alone or in a spot in the garden that you will keep your eye on. Borage is an herb and a really pretty plant.  The flowers can be candied to use in decoration or use as a garnish as well.  Of course, leave some to reseed so that you will always have borage in your garden.   

Husk Cherries can be kept at room temperature in the husk for a couple of days.  For longer storage the husk should be removed.  They should be served or used in a recipe within 3-4 days.  Like cherries they do not do well in the refrigerator, however they can be frozen for later use in cooked dishes like a compote or jam.  A recipe that you might want to try: “Grilled Corn, Basil, and Ground Cherry Salad” Food 52.com

Remove the leaves, prepare store separately.  Leaves may be prepared like kale or collards. Use the leaves in a few days.  Kohlrabi will last up to two weeks however it is best to use within a week. Kohlrabi can become woody if stored for too long.

Peel, slice, and salt to serve as a quick appetizer with or without dip.  Peel slice toss with olive oil sprinkle in some herbs, garlic, and parmesan.

Roast in a single layer on a baking sheet lined with parchment for 15-20 minutes, edges should be browned and crisp. Visit our website for kohlrabi slaw recipe and other kohlrabi recipes.

Preparing Kohlrabi can be as simple as slicing and sprinkling with salt or serving with a dip.  It can be roasted with carrots or carrots and potatoes.  It can be made into a soup or a slaw and if you need some new ideas 23 Kohlrabi Recipes You Wished You Knew Earlier (balancedkitchen.com)

Leafy greens have been washed and they will come to you damp.  They have been watered, washed or iced.  You can clean them when you receive them or as you use them.  Either way before they are refrigerated, they should be dry, wrapped or layered in paper towel and stored in plastic, bags, or containers.

To clean leafy greens, fill a pan with warm water, plunge in the leafy greens, you will find that most of the grit, dirt, will just fall away. Swish the greens. Allow to sit. Gently, lift out the greens, check the bottom of the pan for grit/sand/dirt. Repeat with  cold water until the water is completely clear. Drain and allow to dry. Wrap in paper towel and place in a plastic bag or layer paper towel in a container. Refrigerate. Use the most tender greens first within a couple of days.

Lettuce foil method:
Wash and use salad spinner, lay on paper towels (use layers if there are a lot), roll up paper towels and place in HEAVY DUTY foil (buy the name brand really heavy and wide), and label with name and date. the greens are easy to access when preparing a meal and already cleaned and ready to go. The heavy-duty foil is a must, and the great news is that because the foil is thick, you will be able to reuse the same piece over and over.   Reuse the paper towels as they dry out too.

Leafy greens from carrots and beets: Remove the greens and store the greens separately.  The greens are tender, use them within a couple of days.  The root vegetables should last for more than a week. Check out the beet recipes on the website for beets.

Leeks should be tightly wrapped in the refrigerator so that their flavor will not be absorbed by other foods.  Do not wash or remove roots before storing.  They can keep up to two weeks. Most recipes will call for the white bottom and the light green.  Keep the tops for preparing stock.  Keep leek tops for stock.

To clean leeks:

Be sure to clean leeks in cold water making sure that any soil or grit is removed from between the layers. Slice, and place in a colander. Rinse pulling apart layers of each slice to remove soil completely.
Prepare creamed leek tops, see recipe on the website. Leek and Potato Soup is a favorite or roast sliced leeks with carrots and also radishes.

Mushrooms are coming to you in a container that they could normally stay in however, if there were damp/wet greens packed above them they should be removed from the container.  The best environment for them is in a brown paper bag.  Do not store in a zip lock bag.  Wipe clean with a damp cloth before using.  They should be used within a couple of days.

To prolong storage, clean, slice and prepare mushrooms, sauté and cool and store, mushrooms will now be ready to add to soups or stew or sauce.

Muskmelon should be refrigerated and served within the week. Try a Musk Melon juice recipe from werecipes.com

Week 10: The onions in the share are young and not cured.  Keep refrigerated.

If you have white onions continue to refrigerate.  Use within the week if possible. Yellow onions are partially cured.  Store in a mesh bag or brown paper bag in a cool dry place that is well ventilated.

Remove peaches from the plastic container when you arrive home.  If the fruit is not quite ripe leave some on the counter to ripen further, checking each day.  If you refrigerate remove the fruit in time for it to come back to room temperature for the best flavor.

To remove the pit from a clingstone peach This Simple Trick for Slicing Clingstone Peaches Really Works | The Kitchn

Remove Donut peaches from the plastic container when you get home.  Leave one or two on the counter to soften a little before serving.  Keep an eye on them, within a day you may see a brown circle develop around the pit that will only grow larger quickly.  Cut that away and serve the rest for a very sweet treat.

Asian and Bartlett Pears can be stored at room temperature for a few days if your home is cool.  Keep them away from sunlight. For longer storage refrigerate in a plastic or paper bag away from apples that could emit ethylene gas.

Asian pears are keepers differing opinions say they will keep a month-3 months.

Bartlett Pears should be served within two weeks for the best quality sooner is always better.

Fruit served at room temperature will always have the best flavor.

A simple recipe: Roasted Beet, Pear, and Goat Cheese Sandwich: roasted beets, thinly sliced pears, goat cheese or gorgonzola, arugula, sourdough or country Italian bread or roll. Spread or sprinkle the roll with cheese. Layer the beets and pears onto the cheese. Top with Arugula and Serve.

Store peas in a plastic bag.  Use within a day or two before the sugar turns to starch. English peas add to rice or risotto or pasta.  Add raw peas to your favorite potato salad.

English Shelling Peas have a waxy shell, and they are the largest of the 3 varieties.  Pull the stem end along the seam and the pod will open.  You can also push along that edge to create an opening.  All of the peas should have the strings removed before preparation and serving.  Save the pods for stock.

To Freeze Shelling Peas: Shell the Peas. Bring water to a boil in a large saucepan, adding salt is optional. While the water is coming to a boil prepare an ice bath. Add the peas to the boiling water and allow to boil for 11/2 -2 minutes. Quickly strain and plunge into the ice water.  Allow to cool completely and then dry completely.  You can put on a tray lined with paper towel to complete drying. Remove the towel from the tray with sides and place the tray into the freezer. Once frozen, move the peas into freezer zip lock bags removing as much air as possible. Use the straw method of drawing out air as you close.  Always label and date.

Serve Sugar Snap peas for a snack raw with or without a dip.  Add sugar snap peas to a salad.

Add Snow Peas to a stir fry or open the pod and pipe an herb cheese or hummus for an appetizer.

To Freeze Snow Peas and Sugar Snap Peas: Bring a large pan of water to a boil, and prepare an ice bath. Wash, remove the ends and the tough string. Cut peas in half (optional). Add salt to the water, optional. Add 3 Cups of peas to the boiling water. Blanch for 1 ½ minutes. Strain. Plunge into ice water bath. Be sure that they are dry.  Freeze on a tray, remove from the tray and put into a freezer bag. Close the bag removing air; use the straw method of drawing out air as you close. Always label and date.

Make sure that the peppers are dry.  Store in a plastic bag in the produce drawer of the refrigerator.  Use the peppers within 5 days.  Whole peppers will keep longer than cut peppers.

Hot peppers:
Your share might have a mix of hot peppers.  Hot peppers have different levels of heat.  The jalapeno is the most mild hot pepper, the serrano is the same shape as the jalapeno, it is thinner and quite a bit hotter!  The ghost is the hottest pepper that we grow.  https://www.masterclass.com/articles/a-guide-to-the-scoville-scale measures the heat in units.

Be cautious when working with these peppers.  The heat is in the rib and the seeds.   Use gloves when working with hot peppers or be sure to thoroughly wash hands with soapy water when changing tasks. 

Be careful with children.  Some of these peppers are bright colored and interesting to children.  Keep the peppers away from them, just touching some of the peppers could burn their skin. 

Popcorn- To pop a corncob: Place one dried corncob into a paper bag, do not add anything else. Lunch size bags will work however the larger size brown lunch bag is even better, keeping all of the corn inside the bag. That being said, too large is not good either. There will not be enough moisture for keeping the bag from burning. Fold the top of the bag over a couple of times to seal the bag. Place the bag in the microwave.
Use the “popcorn” setting on your microwave to pop the popcorn or you can set for 3 minutes. Do not leave the room and “listen” when the popping slows down as it does for packaged popcorn, stop the microwave. Popcorn can start to burn quickly at this point if left in the microwave. Use caution as you open the bag, it can be hot and the corn cob itself is very hot. When the cob cools a little you can pick the corn off the cob.

Pour the contents of the bag into a bowl. Drizzle over olive oil and sprinkle with Pink Himalayan Salt or the Salt of your choice. Add a little butter, a little salt, and sugar, or use your favorite cinnamon and sugar mixture as you would for toast or French toast. Visit 50 Delicious Popcorn Toppings | Cheapism.com for more ideas.

* If preferred, popcorn can be removed from the cob and stored in a cool dry place and then popped using the stovetop method.

Fresh Pumpkin Preparation: Fresh pumpkin can be roasted, pureed, and used in recipes.  A fresh sugar pumpkin is going to be a little higher in water than you would find in a can so you will have to adjust other liquids accordingly.

Cut the pumpkin in half and roast it upside down on a baking sheet lined with parchment paper.  Bake at 350 for about 45 minutes to an hour.  The pumpkin skin will brown, and the fork will pierce easily.  Allow pumpkin to cool, scoop the pumpkin out of the skin into a food processor.  Process for about 30 seconds or until smooth.

Canned pumpkin is not pumpkin but squash.  I always thought that it was Hubbard squash, but it is a Dickinson Pumpkin, an heirloom variety.  They look very much like a large butternut squash.

If you like the thick dark orange of canned pumpkin especially in pumpkin pie use half fresh, half canned.

Sugar pumpkins are also known as sugar pie pumpkins.  They have a high ratio of seeds for their size. Years ago, the actual pumpkin was used to bake the pie filling in.  Crust is the unhealthy portion of the pumpkin pie, maybe we should go back to that method.  It would also make pumpkin pie a gluten free dessert.

Cheese Pumpkins for years have been one of the most recommended pumpkins for baking and making pies. Seeds can be scooped out and roasted and then the pumpkin halves can be placed on a baking sheet with sides to roast. When fork tender scoop out the pumpkin and puree in a food processor. Pumpkin puree can be used within a few days or frozen.

Pumpkin really doesn’t have much of its own flavor. Once sweetened, it is the spice that creates the aroma that we identify with pies and breads and cooking and baking with pumpkin.

Purslane needs to be dry.  Wash and spin and be sure it is dry, store with a paper towel in a loosely closed plastic bag or wash as you need to use it. Purslane should be used within a few days of receiving the share. A recipe source: 20 Purslane Recipes You Never Knew You Needed – Insanely Good (insanelygoodrecipes.com)

Remove Italian Prune Plums from the plastic container.  Refrigerate and serve within the week.  Move to room temperature before serving for the best flavor.

Remove the radish tops from the root and store separately using the greens within a couple of days.

Some Ideas for serving Radishes:

• Make a salad with sliced radish, cucumber, grated carrot, red onion, and Feta.  Add a simple vinaigrette.
• Prepare a radish toast, spread with an herb cheese or butter top with sliced radishes and garnish with chopped radish tops or some parsley.
• Take a look at our website and prepare radish top soup.  Slice fresh radishes for garnish.

Radish Stir Fry:
Fry radishes or sauté in a little olive oil on medium heat for about 10 minutes.  Add a little chopped garlic and cook until soft, not browned.  Remove the pan from the heat and add some of the radish greens or spinach or kale from the share.  Cover and allow to wilt for up to ten minutes off the heat or over low heat.  Salt to taste.

Roasted Radishes:
Sliced radishes with some sliced leek, carrots, (add beets if we/you have them) olive oil and a sprinkle of salt. Garnish/season with some fresh thyme leaves after roasting.

Easy Pickled Radishes: find a recipe here: Simply Delicious (simply-delicious-food.com)

Watermelon Radishes: visit this site for watermelon radish recipes

Leaves contain oxalic acid and should be discarded.  To store rhubarb, remove the leaves, clean and dry or clean when you are ready to use.  Store in a plastic bag that will allow some air to get in. Use the rhubarb during the week.

How to Freeze Rhubarb:
Cut into 1” pieces and place them on a cookie sheet and freeze.  Once frozen they will be ready to be moved to an airtight container or a plastic bag.  They will be ready for rhubarb sauce, jam, or even pie.

Rhubarb Sauce: theviewfromgreatisland.com- this sauce can be used on yogurt or ice cream or a simple dessert:

A Favorite Rhubarb Recipe:
Prepare the sauce, slice strawberries as you would for strawberry shortcake.  Prepare biscuit style shortcakes, whipped cream, cut the biscuit, top with rhubarb sauce, a scoop of strawberries, finish with some whipped cream.

Strawberry Care:
Remove the strawberries from the farm container. Do not wash the berries before storing! Line a flat plastic or glass container with a paper towel. Place a single layer of fresh strawberries into the container.  Cover with paper towel and seal with the lid or plastic wrap. Strawberries will last up to 4 days or longer depending on your refrigerator. Wash or clean them when you are ready to serve.

Strawberries should be cleaned and hulled before freezing. I like to just wipe them with a soft moist cloth and then let them dry on paper towel.  Place strawberries on a tray to freeze and then move them into a zip lock freezer bag or an air-tight container and be sure to get most of the air out of the bag and they should be good for up to six months!

Note: Cleaning berries grown in sandier soil might take an extra step.  Prepare a bowl with 3 parts cold water and one equal part white vinegar.  Submerge strawberries -5-10 minutes.  Drain and rinse. Lay out on a towel to dry.

Find Strawberry, Mango, & Kiwi Salsa recipe and other strawberry recipes on our website.

Remove stone fruits (both peaches and plums) from the plastic container when you arrive home.  If the fruit is not quite ripe leave on the counter to ripen further, checking each day.  If you refrigerate remove the fruit in time for it to come back to room temperature for the best flavor.

Learn how to remove the pit from a clingstone peach here.

Summer squash can be kept in a plastic bag or container lined with a dry paper towel in the refrigerator for up to 1 week.

Summer squash is NOT meant for long-term storage; serve as quickly as possible after receiving shares.  There are some recipes on the website filed under summer squash or zucchini

Tart cherries should be stored in the refrigerator for up to 3-4 days.  Cherries will store best if placed in a flat pan so that they are in a single layer. For the best results rinse when ready to eat. If cherries come to you with stems on them, leave the stems on until ready to use/eat.

To cook, bake or even freeze the berries you will have best results if pitted.  See: How to Pit Cherries on allrecipes.com

To freeze the cherries.  Cut in half and place on a parchment lined sheet and freeze.  Place the frozen fruit into a plastic container or zip lock bag.  Use the straw method to remove as much air as possible.

Recipe ideas: Tart Cherry Muffins  or Sour Cherry Jam (No Pectin, Small Batch) – Homemade In The Kitchen (chocolatemoosey.com)

Tokyo Bekana is a tender Asian green. Wash as needed or when you receive it. Either way it must be stored dry, wrapped in or in layers of paper towel. It will last for up to one week. Add to salads, stir fry.
Chicken Stir Fry with Tokyo Bekana – Recipe (exceptionalcomfort.blogspot.com)

Tomatillos can be stored at room temperature for up to two days. To refrigerate, move to a paper bag in the crisper drawer of the refrigerator. Tomatillos should last up to two weeks.

4cups of vegetable scraps = 2 quarts of stock

Veggie peels, ends, tops, roots, vegetables a little past prime. Be sure they are not spoiled, moldy etc.

The three vegetables always found in stock are: onions, celery, and carrots.

Save leeks, scallions, parsnips, asparagus ends, mushroom scraps, lettuce, spinach, and kale leaves and stems. Parsley, cilantro, and later in the season, pepper, squash, eggplant, and corn cobs. Add a bay leaf and some black peppercorns

Watermelon can be left of the counter for a day or two.  Refrigerate after that.  For the best flavor serve as soon as possible.

Wash the melon completely before cutting so that you don’t drag any bacteria through the fruit as you cut it.  Once cut melon should be covered and refrigerated and served within a few days.  Watermelon can be frozen by placing cutting chunks and placing them on a parchment lined sheet.  Freeze on the tray and then remove to the container.  Use the watermelon in frozen drinks or even sorbet.