Posted on August 8, 2011
Word is out. I’m the man behind the newsletter. I want to thank those of you who sent me your best wishes and said to keep up the special discounts. I really would like to know your perspective and ideas of how the farm can better serve your needs.
Interested in cooking classes?
Want to have information on health, exercise and nutrition?
Do you have a suggestion for our $6 picnic lunch?
What are you doing with the vegetables you are getting from the farm? Share a recipe with the others.
Helpful hints around the house.
Contact me at – email@example.com
How to Store Fresh Vegetables
Most fresh vegetables need to be stored in the refrigerator to stay fresh for as long as possible. Store vegetables at room temperature only if you’re using them that day. Vegetables differ in how long they stay fresh stored in the fridge:
- Artichokes and asparagus: Use within two to three days of purchase.
- Bell peppers: Up to two weeks.
- Broccoli and cauliflower: Consume within a week.
- Cabbage: Keeps for one to two weeks.
- Carrots: Stays good for several weeks.
- Celery: Keeps for one to two weeks.
- Corn: Use the same day of purchase.
- Cucumbers and eggplant: Keep for one week in the cold crisper drawer.
- Garlic: Garlic lasts longer in the refrigerator, so if you don’t use it often, keep it chilled.
- Green beans: Within three to four days of purchase.
- Leaf greens (beet tops, collards, kale, mustard greens, and so on): Consume within one to two days.
- Mushrooms: Use within a week.
- Salad greens: Rinse thoroughly, trim, and dry completely before storing wrapped in paper towel or in plastic bags in the crisper drawer. Keeps for three to four days.
- Spinach: Trim, rinse, and dry thoroughly before storing for two to three days.
- Summer squash (zucchini and yellow squash): Store for up to a week.