The CSA Chronicles: Keeping it Fresh!
A few weeks ago I wrote an introductory post about CSAs. This week I’m continuing the series with a post on how to keep all of those delicious fruits and veggies fresh.
This week I received carrots, beets, zucchini, cucumber, purple kohlrabi, onions, garlic, beans, apricots, and peach plums in my small share from Klipper’s Organic Acres.
With a CSA, you’ll find yourself with a big supply of fruits and veggies all at once on pickup day, so it’s good to have some strategies for how to keep everything fresh throughout the week, until your next pickup. Here are some strategies that I’ve found to be helpful:
- For beets, carrots, and any produce with greens attached: cut off the greens as soon as you get home, and store separately from the roots.
- Store greens the same way you would store cut flowers: in a jar of water.
- Carrots will also stay crunchy longer if stored in a jar of water.
- Eat your veggies in the order of most-to-least perishable, if possible. For example, I usually eat the beet greens early in the week, and beet roots later in the week.
- If your lettuce gets limp, put it in a bowl of cold water for at least 10 minutes before using. It will become crunchy again!
- Store stone fruits (e.g. apricots, plums) at room temperature until they are ripe. Then eat immediately, or refrigerate for up to a couple of days.
Check out Berkeley Farmers’ Markets’ tip sheet for more information on how to keep produce fresh.
Do you have any food-fresh tips? Share them in the comments!
See you next time for more CSA fun! – Tiffany, Growing Chefs! Intern