2016 CSA – Week 20: From the Field to the Fridge

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CSA Newsletter – Week 20


From the Field to the Fridge

I have the pleasure of hosting a pickup each week in Corvallis. It is there that I get to see the fruits of our labor enjoyed by CSA members, their children, and even a few dogs! Last week, I was chatting with a member about how many vegetables are groomed during harvest or during packing on the farm. For some vegetables, there is quite a transformation from the field to your fridge.

Anything with a twist tie has been bunched in the field. That means that several plants, leaves, or stems are gathered together, sometimes from multiple plants or stalks, to make a bunch. Bunches must be uniform and consistent, it is certainly a skill. Bunches are comprised of the best vegetation from a planting, so no matter how the planting looks in the fields, the bunches will always look great!

Root crops such as beets, turnips, or rutabagas are trimmed in the field. The greens are left in the field along with any roots that are clearly not marketable. The resulting harvest is brought into the barn for washing and further grading.

In the barn, cabbages are peeled down to layers without holes or blemishes. Onions are peeled to check for quality. Leeks and scallions tops are trimmed or chopped.

All of this selection allows us to bring you the best of what we have to offer. Enjoy!

 

Table of Box Contents

  Lettuce ($2.00)

☐  1½ lbs Potatoes ($3.00)

☐  1 Crown Prince Squash ($6.50) – This beautiful blue squash is a great keeper and has dense, sweet orange flesh. Roast it and use it for pie, soup, or eat it as is.

☐  1 Black Radish ($1.00) – This striking radish is very versatile. It is a bit denser than a salad radish but can certainly be eaten fresh when sliced thin. Try adding it to gratins or roasting it, see recipe.

☐  1 Watermelon Radish ($1.00) – These radishes are a welcomed burst of color in the fall. Slice into the green and white radish to reveal a vibrant pink interior. Add some color to any salad, soup, or veggie roast.

  1 Cabbage ($6.25) – This cabbage will keep for several weeks (or longer) in your fridge and can become an ingredient in many meals. Try it stir-fried, in soups, salads, or stuffed.

  1 Kohlrabi ($1.25)

☐  1 Bunch Carrots ($3.50)

☐  Swiss Chard ($3.00)

  1 Red Onion ($0.75)

☐  2 Sweet Onions ($1.75) – Sweet onions don’t store as well as other varieties. They are delicious raw in salad, sautéed with greens, or in soup. 

 Box Market Value: $30.00

 

Recipes

Pumpkin Pie

 For the Crust

  • 3 cups raw pecans
  • 6 tbsp. light brown sugar
  • 1 tsp. cinnamon
  • 12 tsp. kosher salt
  • 6 tbsp. butter, cubed

For the Filling

  • 1 ¾ Cup roasted squash
  • 2 eggs
  • 3/4 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 cup 2% milk

Preheat oven to 350° with rack in the middle position. Pulse pecans, brown sugar, cinnamon, and salt in food processor until coarsely chopped. Add butter and pulse until mixture is finely ground and holds together like damp sand. Press most of the pecan mixture into deep dish 9″ pie plate, Bake 8–10 minutes until lightly colored and fragrant. Set aside until ready to fill.

In large bowl, combine the squash, eggs, brown sugar, cinnamon, salt, ginger and cloves; beat until smooth. (I like to use a food processor)  Gradually beat in milk. Pour into crust.

Bake at 350° for  50-60 minutes or until a knife inserted near the center comes out clean. Cover edges with foil during the last 30 minutes to prevent over-browning if necessary. Cool on a wire rack. Refrigerate leftovers.

Read More: Saveur for crust and TasteofHome for filling.

 

Roasted Radishes

Radishes are delicious raw in salads but they are also delicious cooked or roasted. Cooking tones down the spiciness so if you aren’t’ a fan of raw radishes, try them cooked!

Ingredients

  • 3 large watermelon radishes, peeled
  • 1 Black radish, peeled
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • ½ tsp freshly ground black pepper

Chèvre Horseradish Dressing

  • Fresh horseradish
  • Zest from 1/2 of a lemon
  • 1 ½ tbsp fresh lemon juice
  • 3 tbsp olive oil
  • ¼ cup chèvre
  • Salt
  • Freshly ground black pepper

Preheat oven to 400º.  Cover a rimmed baking sheet with aluminum foil, coat lightly with oil.

Cut radishes into 1/2-inch thick, even pieces. Toss radish pieces with olive oil, salt, and pepper in a large bowl to coat evenly. Distribute the radish pieces in an even layer on the baking sheet.

Bake for 25 to 30 minutes, stirring after 15 minutes. Radishes should have some browning, and retain some firmness when they are done.

While radishes are roasting, grate about 2 to 3 packed tablespoons’ worth of fresh horseradish. Thoroughly combine 1 ½  tbsp of the grated horseradish with the lemon zest, lemon juice, olive oil, chèvre, and 1/8 tsp salt.

Once radishes have finished roasting, transfer them to the bowl with the dressing. Toss to coat. Taste and add salt if needed. Serve hot or at room temperature.

Read More: Food52

 

Kimchi-Style Sautéed Cabbage

Ingredients

  • 2 scallions, cut into ½” pieces, plus more, sliced
  • 2 garlic cloves
  • 1 1” piece peeled ginger, chopped
  • 2 tbsp gochujang
  • 1 tbsp fish sauce
  • 1 tbsp unseasoned rice vinegar
  • 2 tbsp vegetable oil
  • ½ head green cabbage, cut into 1” strips
  • Kosher salt

Preparation

Purée scallions, garlic, ginger, gochujang, fish sauce, and rice vinegar in a blender. Heat oil in a large skillet over high heat. Cook cabbage, tossing often, until crisp-tender, about 5 minutes. Add scallion mixture and sliced scallions; season with salt.

Read More: BonAppetit

 

2016 CSA – Week 15: CSA Box Assembly

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CSA Newsletter – Week 15


CSA Box Assembly

This week I gained a greater appreciation for our CSA box assembly system. For no good reason other than its September and I just plain forgot (and the boxes had so many delicious veggies this week!), I didn’t to pull that last pallet of veggies out for the CSA line. I only realized that chard was missing from the box half way through the process! Adding chard to each box after they were assembled was certainly not as fun or easy as rolling the boxes down the assembly line.

Each week, we assemble the CSA boxes on Monday for midweek pickups and Friday for weekend pickups. After a morning of washing, lettuce, greens, salad mix, and filling orders, the barn is cleared to setup the CSA assembly line. The veggies are pulled out of the cooler, one pallet at a time, and are arranged in stations on either side of a rolling assembly line.  Potatoes are always first in the box followed by heavier things such as squash, melons, and cabbage. Root veggies and greens are next with onions, peppers and herbs to follow. Lettuce is always the last ingredient in the box.

This week, there were two people stationed at the potatoes, one at the acorn squash-melon station, one at the carrots-turnips-broccoli station, one at the Anaheim-poblano-dill station, one at the onions station, and one at the lettuce station. I’m at the end of the line; lidding boxes, checking to make sure that they have all of the ingredients, adding salad mix to salad lover and addict’s boxes, and making sure the right number are placed on each pallet. Once the line gets going, it’s a whirlwind of action until the last pallet is assembled.

 

Table of Box Contents

☐  Lettuce ($2.00)

☐  1½ lbs Potatoes ($2.25) – Make your own hash browns for breakfast or breakfast for dinner! See recipe.

☐  1 Honey Orange Melon ($5.00)

☐  1 Poblano Pepper ($1.00)

☐  2 Red Anaheim Peppers ($2.00)

☐  1 Bunch Hakurei Turnips ($3.50) – While these sweet turnips are delicious in salads or stir-fry’s, I typically end up snacking on them like an apple. The greens are delicious sautéed or in soup.

☐  1 Bunch Carrots ($3.50)

☐  Acorn Squash ($2.50) – Cut in half, remove the seeds (save for roasting), and bake face down in the oven until tender. Serve plain or with a little butter and maple syrup.

  Swiss Chard ($3.00)

  2 Dried Yellow Onions ($1.25)

☐  1 Dried Red Onion ($.50)

☐  Broccoli ($3.50) – Roast, sauté, grill, or make broccoli salad with garlic and sesame. See recipe.

☐  Dill ($2.00) – Use in potato salad, soups, or dips and dry the rest for later use. Dill can also be infused in vinegar, oil for, or butter for later use.

☐  2 lbs Big Beef Tomatoes ($6.00)

 Box Market Value: $41.00

 

Recipes

Homemade Hash Browns

After a weekend of hiking in the rain, I made a hearty breakfast complete with fried eggs and homemade hash browns. Homemade hash browns are delicious and easy to make.

  1. Shred potatoes and immediately put them into a bowl of cold water. Let soak for a few minutes.
  2. Place the potatoes on a (clean) dish towel, wrap them up and squeeze out any excess water.
  3. Heat a large skillet over high heat. Add a few tablespoons of butter or oil. Once it’s melted, add the potatoes in a thin layer and turn the heat down to medium-high.
  4. Season with salt and pepper.
  5. Cook until very crispy and brown on the bottom, then flip and cook on the other side.

Read More: The Pioneer Woman

 

Broccoli Salad with Garlic and Sesame

Technically, this is a raw salad but the vinegar and oil in the dressing tenderize the salad as it marinated in the dressing.

Ingredients

  • 1 ½ teaspoons red wine vinegar
  • 1 teaspoon kosher salt, more to taste
  • 2 heads broccoli, 1 pound each, cut into bite-size florets
  • ¾ cup extra virgin olive oil
  • 4 fat garlic cloves, minced
  • 2 teaspoons cumin seeds
  • 2 teaspoons roasted (Asian) sesame oil
  • Large pinch crushed red pepper flakes.

Preparation

  1. In a large bowl, stir together the vinegar and salt. Add broccoli and toss to combine.
  2. In a large skillet, heat olive oil until hot, but not smoking.
  3. Add garlic and cumin and cook until fragrant, about 1 minute.
  4. Stir in sesame oil and pepper flakes.
  5. Pour mixture over broccoli and toss well. Let sit for at least 1 hour at room temperature, and up to 48 (chill it if you want to keep it for more than 2 hours). Adjust seasonings (it may need more salt) and serve.

Read More: NYT Cooking

Pan Seared Carrots with Lemon and Dill

Ingredients

  • 1 bunch (about 1 pound) carrots, scrubbed and patted dry
  • 2 teaspoons oil
  • 1/2 teaspoon salt, divided
  • 1 tablespoon dill, minced
  • 1 tablespoon fresh lemon juice
  • 1/8 teaspoon freshly ground black pepper 

Preparation

  1. Cut carrots crosswise into pieces approximately 3 inches long. Cut any thick ends in half lengthwise, so all pieces are about 1/2- to 3/4-inch thick. In a bowl, toss with the oil and 1/4 teaspoon salt.
  2. Preheat pan over medium-high heat. Place carrots cut-side down on the pan and cover. Cook for 4-5 minutes, until the carrots develop sear marks and are beginning to soften. Flip, cover, and cook for another 4-5 minutes. Carrots will be softened with a bit of crunch in the middle.
  3. Transfer the carrots to a bowl. Mix in remaining 1/4 teaspoon salt, dill, lemon juice and pepper. Serve warm or at room temperature.

Read More: TheKitchn

2016 CSA – Week 7: Seed Selection: Growing Larger Grey Shallots

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CSA Newsletter – Week 7


Seed Selection: Growing Larger Grey Shallots

Most of the seed that we use at our farm comes from seed companies around the country from Johnny’s Select Seeds in Maine to Osborne Seed Company in Washington and everywhere in-between.  Sometimes our seeds are even sourced from companies in Europe. Specialty crops such as potatoes and ginger, that are cultivated vegetatively, are often source from specific farms that grow specific varieties for seed.

While we typically leave seed selection and saving up to seed companies sometimes, we do some seed saving of our own. Several years ago, we acquired some grey shallot seed from a farmer in Southern Oregon. Grey Shallots are a true shallot which means they only reproduce vegetatively. Grey shallot seed is simply a grey shallot that is planted in the ground to grow and reproduce more. Since then, we have been selecting the largest, best-looking shallots each year as seed for next year’s crop.

This week, I had the opportunity to be a part of the grey shallot seed selection process. We set aside 1,000 of the biggest shallots from this year’s harvest. This year’s seed is about three times larger than the seed that we started with initially! I am certainly looking forward to even larger grey shallots next year.

Have a great week and enjoy those veggies.

-Lily, CSA Coordinator

 

Table of Box Contents

Lettuce ($2.00)

1½ lbs Potatoes ($2.25) – Store in dry, cool, darkness. Don’t scrub until you’re ready to eat them.

2 Anaheim Peppers ($2.00) – This versatile, mild chili pepper can be used in chili rellenos, salsa, or in any recipe that calls for peppers.

Fresh Cipollini Onions ($2.50) – Delicious in eggs, salad, or grilled

1 Fresh Sweet Onion ($1.50)

1 Colored Bell Pepper ($2.00)

Bunched Purple Carrots ($3.50)

1 Bunch Basil ($3.00) – Make pesto or caprese salad with your heirloom tomato and some fresh mozzarella.

2 Leeks ($3.00) – Delicious  and very versatile. Enjoy them grilled, sautéed, in soup, or in a savory galette or frittata.

1 Bunch Swiss Chard ($3.00) – Sauté and put in a savory galette and make a dip with the stems. See recipes!

2 Cucumbers ($2.00)

1 Heirloom Tomato ($4.50)

1 Pint Strawberries ($4.00)

Box Market Value: $35.25

 

Recipes

Romesco

Romesco is a delicious Catalonian roasted pepper sauce that can be used as a dip, dressing, or eaten all by itself. I first had it in our very own Farmstand and was blown away by its rich, smoky flavor.

There are many variations of romesco. This simple recipe comes from my friend Lisa, the person who introduced me to this wonderful sauce.

Ingredients

  • 3 cloves garlic
  • 2 peeled, roasted bell peppers
  • (roast on the grill or in the oven)
  • ½ cup olive oil (more to taste)
  • ½ cup roasted almonds
  • lemon juice to taste
  • salt to taste
  1. Grind the nuts and garlic in a food processor until the mixture is fairly fine
  2. Add the peppers and a pinch of salt and process to combine
  3. While processor is running, slowly add the olive oil. Add salt, lemon juice, and olive oil to taste.

What to Do with Those Stems?

I always use the stems of my chard. I either add them to my sauté before the leaves or set them aside for use in making stock. However, I haven’t ventured to make any dishes that feature the chard stems themselves.

Once I started looking, I found recipes for chard stems. I love this NYT Cooking recipe for Swiss chard stem dip but the recipes for pickled Swiss chard stems, Chard Stems with Sesame-Yogurt Sauce and Black Sesame Seeds, Baked Swiss Chard Stems Recipe with Olive Oil and Parmesan sound delicious too!

Ingredients

  • 1 pound Swiss chard stalks, coarsely chopped (about 4 cups)
  • Salt to taste
  • 2 to 4garlic cloves (to taste), peeled, green shoots removed
  • ½cup sesame tahini, stirred if the oil has separated
  • ¼ to ½cup freshly squeezed lemon juice, to taste
  • 1tablespoon extra-virgin olive oil

Preparation

Steam the chard stalks about 15 minutes or until tender when pierced with a fork. Drain well, and allow to cool. Place in a food processor fitted with the steel blade. Puree, stopping the machine from time to time to scrape down the sides.

In a mortar, mash the garlic with 1/2 teaspoon salt until you have a smooth paste (you can also do this in the food processor). Add to the chard stalks. Process until smooth. Add the tahini, and again process until smooth. With the machine running, add the lemon juice and salt to taste. Stop the machine, taste and adjust seasonings.

Read More: Swiss Chard Stalk and Tahini Dip


Galette: The Sweet and Savory Catchall

Galettes are one of my favorite things to make. Take whatever is in season (or in your fridge), fold it up in your favorite pie crust, and it is guaranteed to be delicious. I typically make sweet galettes (because I have a terrible sweet tooth) but savory ones are equally delicious. 

If you have a favorite pie crust recipe, use that. Recently, I have been making an all butter crust from the NYT Cooking section that is simple and delicious. I typically bake my galettes in a hot oven (375-400) until the crust is golden brown and the filling has set (40-50 minutes)

Galette Tips:

-Sauté greens, onions, mushrooms, etc, before baking

-Drain excess liquid from ingredients before filling crust to prevent a soggy bottom

-Add cheese, herbs, mustard, pesto, etc as a base before adding filling

-Toss fruit with a bit of cornstarch or flour absorb excess moisture

-Leave room around the edges to fold over the crust, about 2-3 inches

-Brush crust with egg for a golden brown sheen and sprinkle with sugar or cheese
Read More:

2016 CSA – Week 5: Cultivating a Tomato Forest

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CSA Newsletter  – Week 5


Cultivating a Tomato Forest

I was walking through one of the greenhouses a few days ago and couldn’t believe the size of our tomato plants. It was like walking through a tomato forest. Plants towering over my head and branches the circumference of a shovel handles. These tomatoes aren’t messing around!

The genesis of these tomatoes began in the early months of the year in our propagation house. When they are about the size of a toothpick, scion stems are meticulously grafted to separate rootstock plants. The seeding, grafting, and healing process of the tomato plants takes about 4 weeks of diligent care in the propagation house.

Once the tomatoes are planted in the high tunnels or in the field, they are “trained” by wrapping the leading stems with twine.  This supports the plants vegetation and fruit as they grow larger. Each week, the plants are pruned and shoots called suckers are removed.

In the high tunnels, the tomato plants can reach the high tunnel ceiling, up to 15 feet high. If the plants remain healthy throughout the season, fruit can be harvested up to the first hard frost, usually into November. That is some serious growing power!

Have a great week and enjoy those veggies.

-Lily, CSA Coordinator

 

Table of Box Contents

Lettuce ($2.00)

Red Scallions ($2.50) – Delicious in eggs, salad, or grilled

☐ Fresh Sweet Onion ($1.50)

☐ Bunch Carrots ($3.50) – Remove tops for storage

Italian Parsley ($2.00) – Substitute for basil in your favorite pesto recipe or try this one from SimplyRecipes.

Radicchio ($3.00) – Delicious in salad or grilled. Pairs well with balsamic and an aged cheese such as parmesan.

Swiss Chard ($3.00) – Sauté with onions and eat with eggs or top over a grilled sausage.

Green Cabbage ($5.25) – Coleslaw is a wonderful summer salad. See recipe.

2-4 Zucchini ($3.25) – Grill, sauté, or make zucchini bread.

4 Cucumbers ($4.00) – Try them smashed! See recipe.

1 lb Tomatoes (2-3) ($3.50)

 

Recipes

Smashed Cucumber Salad

Smashing cucumbers is fun and it makes a delicious salad! I made this last week and it was so tasty, and refreshing. Definitely a new summer staple for me! Use as few or as many cucumbers as you like and season to taste.

INGREDIENTS

  • 2-4 cucumbers
  • salt
  • Chili oil or toasted sesame oil
  • rice vinegar (optional)

Add-ons: toasted sesame seeds, scallions, garlic, red pepper flakes

PREPARATION

  1. Smash the cucumbers, one at a time, using a rolling pin. Smash on one side, flip, and smash on the other.
  2. Tear cucumbers into chunks, place in a colander, and salt. Let drain for 10 minutes.
  3. Drizzle with the oil and add any other additional flavorings to taste.

Watch this fun Bon Appetit video for a visual recipe.

 

Quinoa Tabbouleh

This twist on the classic Middle Eastern salad is delicious using quinoa but you can also use the traditional grain, bulger. This is one of those dishes that just taste better the longer the flavors meld so make a large batch and eat it all week!

INGREDIENTS

  • 1 cup quinoa, rinsed well
  • 1/2 teaspoon kosher salt plus more
  • 2 tablespoon fresh lemon juice
  • 1 garlic clove, minced
  • 1/2 cup extra-virgin olive oil
  • Freshly ground black pepper
  • 1 cucumber
  • 1 pint cherry tomatoes, halved
  • 2/3 cup chopped flat-leaf parsley
  • 1/2 cup chopped fresh mint
  • Scallions, thinly sliced

PREPARATION

  1. Bring quinoa, 1/2 teaspoon salt, and 1 1/4 cups water to a boil in a medium saucepan over high heat.
  2. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes.
  3. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
  4. Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.
  5. Spread out quinoa on a large rimmed baking sheet; let cool. Transfer to a large bowl; mix in 1/4 cup dressing.
  6. Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over.

Read More: Epicurious

 

Coleslaw with Mint and Golden Raisins

This is one of my go to salads. The mint is so fresh and the raisins add a hint of sweetness. Make a day ahead to let the raisins plum up and for the flavors to meld. Quantities are flexible depending on how you like your coleslaw. Season to taste.

INGREDIENTS

  • Green or Red Cabbage
  • Mayonnaise (or veganaise)
  • Fresh Mint
  • Golden Raisins

PREPARATION

  1. Chop Cabbage into long, thin strips. Chop mint.
  2. In a large bowl, mix cabbage, mint, and golden raisins.
  3. Add enough mayonnaise to coat. Enjoy!

2016 CSA – Week 2: Storing Produce

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CSA Newsletter – Week 2


Storing Produce

Storing produce is not only important for you to make the most of your box, but it is also an essential part of our farming operation. Throughout the season and especially during fall, we will harvest large quantities of a crop that matures at the same time such as cabbage, winter squash, beets, carrots, and other root vegetables. These crops are stored in large totes, cardboard boxes, or wooden crates. Some produce does best stored just above freezing while other produce keeps best at warmer temperatures.

Proper storage is so critical for our farming operation because we often harvest more produce than we can sell immediately. Proper storage techniques help us hold our harvest so that we can sell it gradually, over time. On the farm, we have two walk in coolers where space is at a premium, especially during fall harvest. But we also have to get creative when space is limited. In the fall we convert our propagation houses into winter squash storage and the shelves in our packing shed fill up with bins of onions.

This week is all about proper produce storage so that you can make the most of your CSA. So don’t feel overwhelmed if you have more potatoes or carrots than you can eat this week. Store them properly and you can eat them several weeks from now!  The backside of the newsletter has a storage guide that we have compiled over the years. If you have any storage tips or tricks that you would like to share, we would love to hear from you!

– Lily Walton, CSA Coordinator

 

Table of Box Contents:

☐ 1½ lbs Potatoes ($4.50)

☐ Swiss Chard ($3.00) separate the stems from the leaves for cooking. Great sautéed and cooks a bit quicker than kale.

☐ Bunch Beets ($3.50) roast or boil the beats and use the greens for sautéing. Balsamic vinegar and goat chèvre with beets is a personal favorite.

☐ Arugula ($3.00) Use as a salad green, in sandwiches, pasta salad, or even make pesto!

☐ Baby Onions ($2.50) Onions with a bonus! Use the greens as you would scallions.

☐ 2 Zucchini ($1.50)

☐ Kohlrabi ($1.25) Delicious fresh or dressed in salads

☐ 2 cucumbers ($2.00)

☐ Dry Garlic ($1.50) Bend this up with some arugula or basil for fresh pesto

☐ Storage Onion ($1.50)

☐ Bunch Basil ($3.00) trim the stems and place them in a glass or jar of water, just like cut flowers. Loosely cover it with a plastic bag and leave it on the counter.

☐ 1 Siletz Tomato ($2.50)

☐ 1 Pint of peas ($4.00) great for eating fresh, in salads, or in stir-fry.

☐ Lettuce ($2.00)

Box value at the farmers’ market: $35.75

 

Storage Tips:

VEGETABLE & storage time HOW TO STORE LONG TERM STORAGE TIPS (The big four: Freezing, Canning, Pickling, Dehydrating)
GREENS AND HERBS: Tender greens last about1 week; hardy greens 2 weeks. Store wrapped in a paper towel (or a mesh greens-bag if you have one) inside of a container or bag in the fridge.  Greens with their roots still attached keep well in a bowl of water. * Many types of herbs can be dried by hanging upside down with twine in a dry, sunny place.

* Many greens can be blanched and frozen. Or, make greens-pesto and freeze it.

* Hardier greens like kale can be coated with oil, salt & pepper, and baked to make chips.

DRY ROOTS

like potatoes, onions, garlic:

1-2 months

Keep them cool and dry. Keep potatoes in the dark lest the sunshine turn them green. * Potatoes do NOT freeze well.

* Make vegetable stock! Throw in almost any veggies and herbs, bring to a boil, simmer 30 min, strain, and freeze until you need it.

FRESH ROOTS like beets, carrots, radishes, onions:
1-2 months
Break off tops so the greens don’t continue to draw sugar out of the roots. Store in a closed container in fridge. Don’t scrub or peel until you’re ready to eat them, or they will get soft faster. * Many roots make good refrigerator pickles. Slice and cover with a mixture of your favorite vinegar, a spoonful of salt and sugar, and spices (like mustard seed, dill, coriander, etc.). After about 3 weeks the flavors will start to meld.

* Slice, coat with oil and dehydrate for chips.

TOMATOES

1-2 weeks

Store at room temperature. Don’t put them in the fridge or they will get watery and weird! Keep them dry. Tomatoes are superstars for canning or dehydrating. Sauce can also be frozen, but the texture and flavor will not be quite the same.
MISCELLANEOUS VEGGIES  (broccoli, fennel, cabbage, etc.) and FRUITS (any “vegetable” with seeds inside, like zucchini, pepper, cucumber, etc.):
1-2 weeks
Most veggies like to be kept dry in the fridge with limited air exposure. DO NOT GET FRUITS WET. Plastic or glass containers are great; plastic bags are not quite as good because they limit air circulation too much.

Melons, eggplant, tomatillos, and peppers can stay at room temp a few days, but they prefer it cooler for longer storing.

* Many veggies can be blanched and frozen.

* Grate carrots or zucchini into muffins, and freeze to pull out for breakfast later.

* Refrigerator pickles (see above). Pickled peppers and cucumbers are especially popular, but there’s no reason not to get creative with veggies like broccoli, green beans or fennel!

* Make sauerkraut out of extra cabbage by slicing and keeping it immersed in salt water.

* Brush thinly-sliced veggies like squash, beets, parsnips, etc. with oil and salt. Dehydrate for chips.

* With tomatillos, make salsa verde for canning or blanch and freeze.