csa share 04/07/11

by Stacy

The last few weeks have been flying by. After running a 5K I jumped to working on a dance show that opened this past weekend. In my spare moments, I’ve been devoting some needed time to my health coaching business.

We’ve been doing really well at eating through our CSA shares, but in fairly pedestrian meals. We’re reaching capacity for carrots in our fridge and our lives, though, so I’m going to have to get more creative.

Using the produce isn’t the hardest part; storing the produce so it doesn’t spoil before we can eat it is often the bigger challenge. I’m adding a few suggestions that have been working for us — feel free to add your comments!

csa share 04/07/11

Root veggies with greens attached are a sign of freshness, but those greens drain moisture from the roots. Separate carrots from their tops and beets from their greens before refrigerating. Carrots keep really well in a shallow pan of water in the fridge (I used a square Tupperware until it reached capacity).

csa share 04/07/11

csa share 04/07/11

Greens store best in plastic bags (I save produce bags from the grocery store) to keep them from losing moisture in the dry refrigerator. Avoid the coldest parts of the fridge as freezing will damage the delicate leaves. Try to use greens within a few days, or blanch and freeze them.

Lettuce I often rinse and dry then just store in a salad spinner for quick use.

csa share 04/07/11

Our CSA tries to reduce the amount of plastic they use, so we get most of our produce wrapped in recyclable paper as shown here. An open or perforated plastic bag is best for broccoli.

csa share 04/07/11

Herbs are tricky. I wrap the stems in a damp paper towel and keep them in the warmest part of the fridge. If your kitchen is cool, the counter might be a better place. I’ve never tried an herb saver, but I’ve heard good things.

csa share 04/07/11

When we get sprouts they come pre-packaged in plastic tubs, so I just leave them there and try to use them as quickly as possible. They can also be stored in a plastic bag.

My favorite resource for food storage tips is StillTasty.com. Not sure how long something keeps on the shelf or in the fridge? The site can tell you.

What are your favorite food storage tricks?

{ 4 comments… read them below or add one }

Colleen April 11, 2011 at 10:29 am

We’re doing this with our carrots soon! http://www.saveur.com/article/Recipes/Moroccan-Carrot-Salad-

We just spent yet anohter weekend out of town, but barring some OT at work (which I wouldn’t mind, money-wise) I’d love to hang out on what promises to be a lovely weekend!


Stacy April 11, 2011 at 10:35 am

Ooh, that sounds good. Tell me how it turns out — I would be tempted to roast them instead of boiling.

The hubby works all weekend and I have shows Sat/Sun, but I’ll be done by 7!


Jill April 13, 2011 at 5:20 pm

Thanks for the link to Still Tasty; I know that will come in handy! Can’t wait for local produce to be available in the midwest!
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Stacy April 14, 2011 at 7:58 pm

Glad you find it helpful! I was pretty excited when I first discovered it myself.

Just think of the produce you guys get that we can’t grow because we don’t freeze, though: rhubarb, many kinds of apples, parsnips….


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