We have compiled our favorite seasonal recipes and best practices for veggie handling on this page. There are 3 ways to access the information: you can download the PDF by clicking the button below, scroll through the guides based on what we have available each month, or click on a specific veggie at the bottom of this page to see all the recipes for that veggie.
Simple storage tips
Here are some of our best recommendations for keeping your produce fresh and happy.
- If your root vegetables still have the greens attached, cut ’em off & store them separately. The greens pull moisture from the roots and can make them soft.
- Wilty greens? For bunched greens, trim the stems like a flower bouquet and submerge the bunch in ice cold water. For salad greens, plunge in a bowl of cold water and let rest for a few minutes. Then drain and spin dry.
- Store all of your greens in the fridge in a plastic bag with a dry paper towel. The paper towel will help to soak up any extra moisture that could encourage your greens to rot.
- Do not store basil or tomatoes in the refrigerator. Cold causes basil to blacken and wilt. Instead, store it like a fresh bouquet on the counter and trim the ends every day or two. The fridge also slows ripening and diminishes the flavor of tomatoes. Leave them stem-side down on your counter or kitchen table until ready to eat.