STORE: In the refrigerator. USE: Eat them plain or chopped into a salad with crumbled blue cheese and toasted pecans.
STORE: Refrigerate. Cider has been flash-pasteurized. Apple cider may turn into hard cider within several weeks, even in the refrigerator, and within several months it may turn into apple cider vinegar. To avoid fermentation, boil the apple cider, it will then taste like juice or freeze by placing in a large plastic bag and then either seal it use a twist tie to seal, until you’re ready to use it.
USE: Drink it cold or serve it hot with mulling spices or with fresh grated ginger. You can also use in various recipes: apple cider cake, donuts, apple cider vinegar.
STORE: Keep artichokes refrigerated (32-36°F), storing in a perforated plastic bag to retain moisture. USE: Steam and serve with browned butter and vinaigrette for dipping.
Arugula & Watercress
STORE: In the refrigerator in a perforated or open plastic bag. USE: Add fresh to salads, sandwiches, soups or cook like winter greens (sauteed with olive oil and balsamic vinegar).
STORE: Cut an inch off the bottom of asparagus spears. Submerge ends in water and refrigerate (32-36°F). USE: Steam or sauté until just tender – do not overcook!
Bell Peppers, Green, Red, Rainbow
STORE: In a cool, dry place if whole, and in the refrigerator if cut.
USE: Slice and dip in hummus, add to a salad or roast on the grill.
STORE: Keep beets refrigerated (32-36°F). The stems can be removed and they do not need to be in a plastic bag. USE: Roasted beets are one way to prep beets for mixed salads. Preheat the oven to 475°F. Tightly wrap beets in double layers of foil and roast until tender, about 1 hour.
Berries – Blackberry, Blueberry, Gooseberry, Mulberry, Raspberry, Strawberry
STORE: Fresh berries are highly perishable. Store them in the coldest part of the refrigerator, loosely covered with plastic wrap. Do not wash until ready to use.
USE: Cut off the green stems. Eat plain, in a fruit salad or in baked spring desserts. Sweet strawberries pair well with tart rhubarb, the only other spring “fruit.”
STORE: Unwashed in a perforate (or slightly open) plastic bag in the refrigerator. USE: Steam until tender, then toss with melted butter and salt for a simple side dish. Combine with potatoes and cheddar cheese for a filling, delicious soup.
Butter Beans /Lima Beans
STORE: In the refrigerator for up to a week. Don’t shell until you’re ready to use. Lima beans also freeze really well. Make sure to shell, blanch for 3-5 minutes and cool in an ice bath before freezing. USE: Add to soups or saute with garlic and butter until caramelized.
STORE: In a cool, dry place. Will last for months if unbruised. You can also freeze it: prepare by either cubing and blanching the flesh, or roasting and scooping it out. Freeze in an airtight container. USE: The easiest way to prepare butternut squash (and any winter squash, for that matter) is by peeling it, cutting it in half, scooping out the seeds (discard or roast) and cutting the flesh into cubes. Toss in olive oil and roast at 375F for 30 minutes.
Cabbage & Brussel Sprouts
STORE: In the refrigerator in a perforated (or open) plastic bag. USE: Sautee, covered, in olive oil until brown with ground beef and curry powder. Serve on top of cooked buckwheat or potatoes for a one-bowl meal.
STORE: Keep carrots refrigerated (32-36°F). Remove tops and store in a perforated plastic bag. USE: Eat raw as a snack or sauté with olive oil and garlic.
Cauliflower & Romanesco
STORE: Unwashed in a perforate (or slightly open) plastic bag in the refrigerator. Keep cauliflower refrigerated (32-36°F). Chop and eat raw as a snack or in a salad, or steam and serve with salt and pepper. You can also place the cauliflower on a baking sheet, top with olive oil, sea salt and freshly ground pepper, and bake at 400°F for 20 minutes.
STORE: Keep celery refrigerated (32-36°F), stored in a perforated plastic bag. USE: Chop and use in salads or in a stir-fry.
STORE: Keep at room temperature. These will only be good for up to 2 days. If cherries are to be eaten from a bowl left out at room temperature, be sure to wash and dry all cherries so that people can take them without worrying whether or not they are already washed. Replace every day.
Place in the refrigerator. Keep cherries in a plastic bag. They will stay fresh for 3–5 days, or longer. Do not wash before placing in the fridge (this will encourage deterioration); do so prior to eating instead.
STORE: Keep chestnuts in a sealed plastic bag in the refrigerator for two weeks or in the freezer for several months.
STORE: Keep corn refrigerated (32-36°F), storing in a perforated plastic bag. USE: Boil in salted water for two minutes and serve with butter or olive oil and cracked pepper.
STORE: Keep cucumbers refrigerated (32-36°F). USE: Slice them thinly and mix with yogurt, salt and pepper for a quick salad that’s cool for summertime.
STORE: Keep refrigerated (32-36°F), storing in a perforated plastic bag. Prepare barbecue (medium-high heat). USE: Place eggplant rounds on rimmed baking sheet; brush with olive oil, then sprinkle with salt and pepper. Place rounds on grill and cook until tender and golden, about 4 minutes per side.
STORE: Keep fava beans refrigerated (32-36°F), in a perforated plastic bag. USE: Take the beans out of the pod and sauté with olive oil, garlic and onions.
STORE: Keep fennel refrigerated (32-36°F). You can use the green fronds with meats or fish when roasting. Trim the white bulb and slice into ½ inch thick slices. USE: Place on baking sheet and drizzle with olive oil and sea salt. Bake at 375°F for 20 minutes. This gives the fennel a sweet, caramelized flavor.
STORE: Keep figs refrigerated (32-36°F). USE: They are perfect plain and also drizzled with honey for dessert.
STORE: Whole heads of garlic in a cool, dry, dark place (45-50°F) with good ventilation, but do not refrigerate. However, always refrigerate peeled or cut garlic in a sealed container. USE: In dressings, marinades and stir-frying for flavor.
Refrigerate: Place it in small paper bag in your vegetable crisper drawer.
Freeze: Use a handy grater to grate the entire root. Lay a sheet of plastic wrap on your counter and spoon the ginger on top in a nice even line. Roll up tightly, twist
the ends. When you need, just unwrap, snap off a chunk and it defrosts quickly. Or just re-grate on your microplane grater while frozen. USE: In dressings, stir fry, marinades, desserts and beverages.
STORE: Refrigerate in a perforated or open plastic bag. USE: Green and Roma beans are interchangeable in recipes. Snip off the ends, steam and toss with melted butter and salt.
Greens – Beets, Chard, Collards, Mustard or Turnip
STORE: In the refrigerator, in a perforated or open plastic bag. USE: All greens are best to saute with olive oil, balsamic vinegar and minced garlic, except for collard greens, which require a bit more cooking (unless they are very young).
A Trick to Revive Your Wilted Greens or Lettuce
Wilted greens and lettuce are often just dried out which can still occur even if the greens remain in constant refrigeration.
Cold Water Overnight
Submerge the wilted greens in cold water by placing them in a dish, filling it with water, and putting it in the refrigerator overnight.
STORE: Remove band or tie; wash and dry. Snip off the ends and submerge them in a glass of water. Cover with a plastic bag and leave in the refrigerator. USE: Add herbs to sauces, such as tomato sauces and béchamels for flavor.
STORE: In the refrigerator in a perforated or open plastic bag. USE: Discard the stems (or keep them for a vegetable stock). Wash thoroughly by submerging in cold water and allowing the dirt to sink to the bottom. Sautee with olive oil and balsamic vinegar until wilted (about 5 minutes).
STORE: Keep refrigerated (32-36°F), storing in a perforated plastic bag to retain moisture. USE: Slice the kohlrabi and eat plain, or grate it into a savory salad.
STORE: Keep leeks refrigerated (32-36°F). Trim white part, discard greens. Slice the white part into ½ inch rounds. USE: Place in glass dish and drizzle with olive oil; bake at 350°F for 30 minutes.
Lettuce or Gourmet Greens
STORE: Keep lettuce refrigerated (32-36°F), stored in a perforated plastic bag, away from fruits to avoid deterioration. USE: Lettuce is good in sandwiches or simply tossed with vinegar and olive oil.
STORE: Keep refrigerated (32-36°F), stored in a perforated plastic bag or place stem in glass of water until ready to use. USE: Lettuce wrap sandwiches or salads.
STORE: In a paper bag in the refrigerator (32-36°F). Sauté with butter or olive oil and garlic.
STORE: In a cool, dry, dark place (55-65°F) with good ventilation, away from potatoes (which absorb the onions’ moisture). Sweet Onions can be stored in
Vegetable Crisper. Always refrigerate cut onions. USE: Heat a pan over medium-high heat, add butter or olive oil, and then add the cut onions. Cook until caramelized and add to any dish for a deep, rich taste!
STORE: Keep refrigerated (32-36°F), storing in a perforated plastic bag to retain moisture. USE: Equal mixture of parsnips and potatoes the next time you make mashed potatoes – you will get a much richer, complex taste!
STORE: Peaches should be soft to the touch but not mushy. Don’t squeeze peaches; they bruise easily.
Place firm peaches on the counter at room temperature and they will ripen within a few days.
Promptly refrigerate ripe peaches, and eat them within a week of purchase.
To peel a peach, dip it into boiling water for 30 seconds, then in cold water. The peel should slide off easily.
To keep sliced peaches from darkening, add lemon juice or ascorbic acid.
STORE: Whole pears in the refrigerator (32-36°F). Pears are tasty plain, but can also make for an elegant dessert. USE: Cut in half lengthwise and lay on a baking dish; top with butter and brown sugar and bake at 350°F for 25 minutes. Serve with vanilla bean ice cream.
STORE: When ripe, store them in the refrigerator (32-36°F). USE: The Fuyu variety can be eaten plain, biting into the persimmon like you would an apple. Cook the Hachiya variety in stews or in apple pie. Cook the Hachiya variety in stews or in apple pie or wait until they are so ripe they are soft and mushy, then they can be eaten fresh. Freezing the Hachiya also removes the surprising texture they possess when eaten firm and uncooked.
STORE: In a cool, dry place AWAY from onions. USE: Toss with olive oil, rosemary and salt and roast at 400F until crispy and golden (about 45 minutes). (Cover with foil for softer potatoes.) Or boil until tender, then mash with whole milk, butter and salt for mashed potatoes (whip with a hand mixer for a creamier texture).
STORE: Keep refrigerated (32-36°F), storing in a perforated plastic bag to retain moisture. USE: Wash radishes and serve alongside carrots with dip for an aperitif.
Snap & Snow Peas
STORE: Keep snap peas refrigerated (32-36°F), in a perforated plastic bag. USE: Sauté with olive oil and sea salt.
STORE: In a cool, dry place. USE: Spaghetti squash is a great substitute for pasta in low-carb or gluten-free diets because it’s texture is very similar to spaghetti when it’s cooked. To prepare, cut in half, discard seeds, lay flesh-side up, drizzle with olive oil and roast until soft. Once cooked, use a fork to scrape out and separate the strands. Use like you would pasta.
STORE: Keep spinach refrigerated (32-36°F), stored in a perforated plastic bag, away from fruits to avoid deterioration. Wash spinach and remove stems. USE: Sauté onions in olive oil over medium heat; when browned, add the spinach. Once it is completely wilted, add salt and pepper to taste. Toss with pasta or use as a crêpe filling with Gruyère cheese.
STORE: Fresh berries are highly perishable. Store them in the coldest part of the refrigerator, loosely covered with plastic wrap. Do not wash until ready to use. USE: Cut off the green stems. Eat plain, in a fruit salad or in baked spring desserts. Sweet strawberries pair well with tart rhubarb, the only other spring “fruit.”
STORE: In a cool, dark, dry place. Do not refrigerate (the moisture will make them mold). USE: Mashed (like regular potatoes) or roasted: cut lengthwise, toss with olive oil and salt and roast on a baking sheet at 400F for 30 minutes.
Tomatoes – Cherry, Grape, Heirloom & Slicers
STORE: At room temperature. If you refrigerate them, they will become mealy and tasteless! USE: When Green, FRIED GREEN TOMATOES, Baked Tomatoes, Green Curry Sauce or let them ripen at room temperature (about 8 to 10 days) for adding slices to sandwiches, salads, or making sauce. Cherry and Grape good by themselves, in salads, stir-fry, roasted, dehydrated, or tossed in pasta.
Turnips & Rutabaga
STORE: Keep refrigerated (32-36°F), storing in a perforated plastic bag to retain moisture. Peel 1 lb turnips or rutabagas and cut into 1-inch-thick wedges. USE: Melt butter in a heavy skillet over medium heat, then add turnips or rutabagas, ½ cup water, ½ tablespoon lemon juice, and ½ teaspoon salt and bring to a boil. Reduce heat to low and simmer, covered, 30 minutes. Increase heat to medium and stir turnips, then briskly simmer, uncovered, until all of liquid
has evaporated and turnips are glazed and just tender, 20 to 35 minutes (they should be cooked through but still retain their shape).
STORE: In a cool, dry place (45-50°F). Cut into cubes and place on a baking dish. Roast at 375°F for 30 minutes and mash or puree