Archive for the ‘Care and Storage’ Category

Box Contents – Week 16 – Farmshare 2011

Hi All,

While I often find myself frustrated with the romantic notions that some people have of farming (an idyllic, easy, low-stress lifestyle), I found myself out in the field this week picking tomatoes, thoroughly enjoying myself as I took in the array of colours, shapes and smells. Having access to fresh food is a wondeful priviledge and one we are trying to bring to you (though it comes already picked). Your support for us as your local organic farmers helps make it all possible. So thanks for putting your “money where your mouth is” so to speak, and I hope you find your tastebuds are richly rewarded.

A sidenote – I am giving you a break from peppers and eggplants this week although they are not done for the season. We are having a nice balmy fall (except for that one quick cold snap) and this means we will have more variety for longer. Also, we will be covering the peppers, eggplants and tomatoes to protect them from the frost, so even when it gets chilly at night we will continue to have these items. If you find you are getting too much, all of these items freeze well. http://www.ehow.com/how_2302765_freeze-fresh-vegetables.html. Try the right hand bar for how to freeze specific veggies. You can freeze tomatoes without even blanching them!

Here is your goodies list for week 16:

Half Share
-spaghetti squash
-leeks
-green leaf lettuce
-baby bok choy
-green kale
-grape tomatoes
-heirloom field tomatoes
-regular carrots
-dill
-snow peas

Whole Share
-spaghetti squash
-leeks
-green leaf lettuce
-baby bok choy
-green kale
-grape tomatoes
-heirloom field tomatoes
-regular carrots
-dill
-large snow peas
-spinach
-radish
-watermelon
-flat beans
-eggplant

Farm Share Week 5

Please note:

In order to post earlier some things on this post may change with available. You never know for sure what looks ready and happy until you are out in the fields!

Half Share

-zucchini

-beets

-carrots

-green leaf

-swiss chard

-peas

-radish

-broccoli

-celery

-raspberries

Whole Share

-zucchini

-beets

-carrots

-green leaf

-swiss chard

-peas

-radish

-broccoli

-celery

-bok choy

-red kale

-strawberries

-coriander or garlic chives

-raspberries

-2 additional items

Here is a recipe for cold zucchini soup that I am eager to try. No cooking- so it’s easier and more of the nutrients of the veggies are preserved. http://www.marilyn.ca/Cooking/segment.aspx/Daily/May-2011/05_23_2011/SummerSoups

Also, here is an article on storing veggies. Please note NOT to wash berries before you are ready to eat them. They are very sensitive to moisture. http://articles.mercola.com/sites/articles/archive/2010/07/29/where-do-you-store-produce-in-your-fridge-for-maximum-shelf-life.aspx

Enjoy!

Tips For Keeping Veggies Fresh

You love our delicious, organic fruits and vegetables, but sometimes it seems like a lot of work to keep them fresh for the whole week. There are some simple steps that you can take to ensure that your produce lasts and lasts.

Try these 10 tips to keep your organics crisp and delicious!

1. To keep your celery happy for a long time, wash it right away, pat dry and wrap it tightly in aluminum foil, pressing it to conform to the shape of the celery.  Put it in the crisper drawer.  Crunchy!

2. Certain fruits and veggies produce ethylene gas which can prematurely ripen some other plants, and you don’t want that. Keep your ethylene-producing foods separate from their more sensitive counterparts. That means cantaloupes and tomatoes should never hang out with broccoli, carrots, leafy greens or melon!

3. Keep onions and eggplant out of the refrigerator and try to space them apart so that they are not touching. They’ll last longer when air is able to circulate around them.

4. Your leafy greens like it best in plastic zip bags or tupperware. When you get home and unpack your bin, give everyone a bath right away, spin or shake dry, then wrap lightly with paper towel (it will be slightly damp, that’s okay). Pop in the crisper. Enjoy!

5. For carrots, turnips and beets, cut off any green tops and store in a cold, dark place that is well-ventilated.

6. When storing herbs (and asparagus, too), try snipping off the ends and storing them upright in a glass of water, covered with a plastic bag.  Fresh!

7. Dear world, we tomatoes wish you’d leave us on the counter. Only put us in the fridge if absolutely necessary. We’ll taste better that way, honest.  Thank you!

8. I heard that storing your berries in a sealed glass jar (pre-wash) works like a charm to keep them from going bad – let me know if you try it!

9. What to do if your lovely organics are looking a bit on the wilted side?  You can revive most greens by covering them completely with cold water (you can even toss in some ice cubes) for up to an hour, this should help them regain crispness!

10. Remember: your veggies, and fruits in particular, are susceptible to mold – touch them as little as possible with your hands to give your organics the best chance at making it to your table!

Be well, see you next week!