GREEN          FARMS   

How to clean and keep vegetables fresher, longer…

Lettuce:  fill up a bowl of cold water, break off the leaves, dunk them in the water, lift them out, change the water, and repeat until the water is clean.  Dry greens very well with paper or kitchen towels or a salad spinner and store them in a plastic bag with a couple paper towels.

Tomatoes: should be stored unwashed and always at room temperature. Any refrigeration will give them an unpleasant mealy texture and dilutes flavor and aroma.

Fresh Herbs:  Keep fresh herbs in the refrigerator. If they are dirty or sandy, rinse them gentlyjust before using them. Wrapped in a paper towel and placed in a plastic bag, herbs stay fresh for several days. Those herbs that still have their roots can be kept longer, place them in fresh water at room temperature, like cut flowers. You can also wrap the roots in a damp cloth and store the herbs in a plastic bag in the warmest part of your refrigerator. You can freeze the herbs whole or chopped, without blanching; if you wash them, be sure to dry them thoroughly.

Collard Greens: Refrigerate in plastic bag. Do not wash until ready to use. To freeze: wash greens and cut off woody stems. Blance (plunge into boiling water) for 3 minutes and chill quickly in ice cold water. Drain off excess moisture, package in airtight containers or freezer bags and freeze immediately.

Chards: Do not wash before storing. Place in plastic bag and wrap it tightly around the chard squeezing out the air. Place in fridge and it should last close to a week.  Leeks: How to Store: Cut off and discard the dark green tops but keep the roots intact. Stow unwashed and tightly wrapped in the refrigerator up to 5 days. How to Prepare: Cut off the dark green leaves an inch or so above the white part of the stalk and discard the greens (they’re bitter and tough). Trim and discard the roots. Halve the remaining stalk lengthwise, then cut into pieces of the desired size.  Fill a bowl with cold water, add the cut leeks, and swish them around a few times. With your hands loosely cupped, lift the leeks out of the bowl and place them on a plate or work surface. (The grit will remain behind in the bowl.) Discard the water and grit. Fill the bowl with fresh water and repeat until the water is clear.

Eggplant: should be used within a couple days  and stored in a cool area.

Garlic and Onions: should also be kept at room temperature (or cooler) in a well-ventilated area.

Cabbage: put the entire cabbage in a perforated bag in the crisper of your fridge and it will keep for up to 2weeks. Beets- keep beets refrigerated and store unwashed beets with the tops on. Do not cut until ready to use for both beet and greens.

Blueberries: Keep blueberries refrigerated, unwashed, in a rigid container covered with clear wrap.  Water on fresh blueberries hastens deterioration, so do not wash before refrigerating. Blueberries are highly perishable so do try to use them as soon as possible. How to freeze blueberries- Blueberries are an excellent candidate for freezing. After thawing, they are only slightly less bright and juicy as in their original harvest state. Do not wash them before freezing as the water will cause the skins to become tough. Rinse after thawing and before eating.