Good Food from Healthy Farms
Storage and Preparation
Storage and Preparation Tips: Grapefruit, Bacon Avocado, Leeks
Feb 4th
Grapefruit: Store at room temperature for a few days if planning to consume within that time frame. Otherwise, store in the fridge.
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Bacon Avocado: This green-skinned variety darkens only slightly when ripe, so the best way to check for ripeness is to apply gentle pressure to the fruit; if it yields to the gentle pressure, it’s ready to eat.
Leeks: Lightly wrap in plastic wrap, unwashed and untrimmed, to contain the odor and moisture. Store in the vegetable drawer of your refrigerator.
Storage and Preparation Tips: Brussels Sprouts, Grapefruit, Celeriac
Jan 26th
Brussels Sprouts: Refrigerate up to one week in a plastic bag. Wash before use and remove outer leaves. Be careful not to overcook—test for doneness by inserting the tip of a knife into the stem end, which should be barely tender.
Grapefruit: Store at room temperature for a few days if planning to consume within that time frame. Otherwise, store in the fridge.
Celeriac: Wrap in plastic and store in the fridge for up to one week. Wash well before use and peel. Enjoy in soups, stews and salads.
Storage and Preparation Tips: Red Bell Peppers, Ataulfo Mango, Sunchokes
Jan 19th
Red Bell Peppers: Store unwashed and uncut in a plastic bag, in the vegetable drawer of the fridge. Wash before use.
Ataulfo Mango: Store at room temperature for several days to soften until they yield to gentle pressure and the skin wrinkles. Once ripe, you may refrigerate for a few days before using.
Sunchokes: Handle sunchokes with care as they will bruise easily. Store in a cool, dry, well-ventilated area away from light, or in the vegetable drawer of the refrigerator, wrapped in paper towels to absorb humidity, and sealed in a plastic bag. Sunchokes may be eaten raw or cooked. Before eating or cooking, scrub the tubers thoroughly with a vegetable brush. Peeling can be difficult due to the protuberances and is not necessary.
Storage and Preparation Tips: Navel Oranges, Yellow Onions, Bunched Spinach
Jan 6th
Navel Oranges: You can store navels on the countertop for a couple of days if you know you’ll be using them within that time frame. Otherwise, refrigerate. Avoid exposure to moisture, as this can promote mold and decay.
Yellow Onions: Store in a cool, dry, well-ventilated place. Place in a wire hanging basket or a perforated bowl with a raised base so that air can circulate underneath.
Bunched Spinach: Upon receipt, untie, remove any blemished leaves, trim off stems, and wash thoroughly in cold water. Repeat until all the grit is gone. Spin dry in a salad spinner or drain well, then put into plastic bags loosely wrapped with paper towels. Spinach is highly perishable; plan to use within a couple of days.
Storage and Preparation Tips: Navel Oranges, Cucumber, Sunchokes
Dec 15th
Navel Oranges: You can store navels on the countertop for a couple of days if you know you’ll be using them within that time frame. Otherwise, refrigerate. Avoid exposure to moisture, as this can promote mold and decay.
Cucumber: Refrigerate in the crisper drawer for up to four days. Wash before use.
Sunchokes: Store in a cool, dry, ventilated area away from light, or in the vegetable drawer of the fridge, wrapped in paper towels to absorb humidity, and sealed in a plastic bag.
Storage and Preparation Tips: Parsnips, Clementine Mandarins
Dec 6th
Parsnips: Store in a cool, dry, dark place with good ventilation, or refrigerate in a perforated plastic bag, in the vegetable drawer. Wash and peel before use.
Clementine Mandarins: Store in the fridge until ready to use. Excellent for eating out of hand, or try adding to salads or desserts.
Storage and Preparation Tips: Kiwi, Rutabaga
Dec 4th
Kiwi: Fruit should yield to gentle pressure when ripe. If still hard upon receipt, leave on the countertop for a few days until ripe. Refrigerate when ripe.
Rutabaga: Store in a cool, dry, dark place with good ventilation, or refrigerate. Rutabagas can be refrigerated for up to two weeks or left at room temperature for one week. Wash and peel before use.
Storage and Preparation Tips: Lemons, Parsley
Nov 24th
Lemons: Store in a cool, well-ventilated area. Wash before cutting. Store cut wedges in a covered container in the fridge for up to four days; whole lemons will keep in the fridge for up to two weeks.
Parsley: Make sure leaves are as dry as possible—refrain from washing until ready to use. Trim stem ends and place in a jar of water; cover with a plastic bag and store in a cool place or in the fridge. Change the water if it discolors after a few days.
Storage and Preperation Tips: Green Beans, Bunched Carrots
Nov 15th
Green Beans: Store in a plastic bag in the fridge. Wash before use. When cooking beans, cook them a minimal amount of time (steaming or stir-frying works best). Beans should retain a bright color when cooked.
Bunched Carrots: Remove tops before storing. Refrigerate in the coolest part of the fridge, in a plastic bag or wrapped in a paper towel to prevent moisture loss.
Storage and Preparation Tips: Bosc Pears, Leeks
Nov 3rd
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Bosc Pears: Bosc pears are sweeter and more flavorful earlier in the ripening process than other pears. As a result, Boscs can be enjoyed before their flesh has fully softened. Enjoy immediately upon receipt, or leave out on the counter for a few days to soften. Bosc pears are excellent for cooking with, as well as for adding to salads and snacks.
Leeks: Store unwashed in the vegetable drawer of the fridge, lightly wrapped in plastic to contain the odor and moisture.
