Recipes and Storage Suggestions
for Your CSA Share
acorn squash
storage: store whole in cool, dry spot for up to four weeks.
Preparation: cut in half, and remove seeds and fibers from center. Then broil, steam, or bake.
Recipes:
Basil
storage: store at room temperature in jar with stems in water
preparation: Add to salad, dressing, sandwich, pasta, or tea.
recipes:
Beets
STORAGE: Remove greens and Store in perforated bag in fridge crisper drawer.
preparation: Peel or don’t. Roast, steam, boil, or eat raw.
Recipes:
BRoccoli
storage: Store in fridge in jar with stem in water.
preparation: Rinse it. Chop it. Cook or eat raw.
recipes:
Butternut squash
storage: store whole in cool, dry spot for up to six months.
Preparation: cut in half, and remove seeds and fibers from center. Then broil, steam, or bake.
Recipes:
cabbage
storage: store in refrigerator drawer with or without a bag.
preparation: wash right before use. steam, boil, or eat raw in a salad.
recipes
Carrots
Storage: Remove greens and store in refrigerator.
Preparation: Wash or peel before use. Steam, juice, or eat raw.
Recipes:
Collard Greens
Storage: Place leaves in a plastic bag and store in the refrigerator. Best when eaten within 5 days.
Preparation: Wash thoroughly right before use.
Recipes:
CUCUMBERS
storage: individually wrap in paper towels before storing in plastic bag in fridge
preparation: trim ends. peel or don’t. remove seeds or leave them in.
recipes
Eggplants
Storage: Store at room temperature out of direct sunlight.
Preparation: Trim off top. Peel or don’t. Then, you can Bake, roast, grill, braise, or stir-fry.
Recipes:
Green beans
storage: store in sealed plastic bag in crisper drawer of fridge.
preparation: Trim ends. Chop or don’t. Eat raw or cooked.
recipes:
Hakurei Turnips
STORAGE: Trim the greens off roots. Store roots and greens in separate containers or plastic bags in the refrigerator. Turnip roots will store for several months, greens for 1 week.
PREPARATION: Trim off the tops. Salad turnips do not need to be peeled or cooked.
RECIPES:
chop roots and greens and mix with other salad greens
Roasted Turnips
Carmelized Turnips
Mashed Potatoes and Turnips
Kale
STORAGE: Place leaves in a container or plastic bag and store in the refrigerator.
PREPARATION: Wash thoroughly and remove tough mid-rib.
RECIPES:
Kale Chips
Kale and Cheddar Breakfast Cups (Thanks, Kara!)
Super Summer Kale Salad
Mesclun Mix (CUt and Washed Salad mix)
STORAGE: Store in plastic bag in the refrigerator. Including a paper towel with the greens will keep them from getting soggy. Best when eaten within a week.
PREPARATION: Chop or tear and serve.
RECIPES:
mint
Storage: trim stems and place in a glass with a bit of water to store on counter for a week. OR wrap in moistened paper towels and place in unsealed plastic bag in fridge and use within 3 weeks.
preparation: brew as a tea, dry and use in cooking, or use medicinally
recipes:
onions, storage
storage: keep in cool, dark, dry place.
Preparation: remove the stem, peel the papery skin off, and go wild. slice, dice, or chop. fry, roast, or eat raw.
Peppers
Storage: keep in sealed plastic bag in crisper drawer.
Preparation: remove stem and seeds. chop or slice. cook or don’t.
Recipes:
Radishes
storage: store in sealed plastic bag with damp paper towel.
preparation: Use greens in salad. eat radish raw or cooked.
recipes:
scallions (aka Green Onions)
storage: cut off roots, dry off onions, wrap in paper towels, and store in plastic bag in crisper drawer of fridge.
Preparation: add chopped scallions to salads, stir fries, omelets, or the top of a bowl of soup.
Snap Peas
Storage: Keep in fridge in plastic bag for up to three days.
preparation: remove stringy stems if necessary. sautee, stir fry, or eat raw.
Recipes:
Spinach
STORAGE: Store in plastic bag in fridge, and try to use it within a week. If it gets limp or wilted, you can still use in recipes that call for cooked or wilted spinach.
PREPARATION: Serve raw, sauteed, or in a smoothie.
RECIPES:
Sweet potatoes
Storage: store at room temperature in a dry, cool, ventilated container.
Preparation: Peel or don’t. Bake, roast, grill, boil, or steam.
Recipes:
Tomatoes
Storage: Store at room temperature out of direct sunlight.
Preparation: Remove stem. Eat raw or cooked.
Recipes:
Yellow summer squash
storage: Store unwashed in plastic bag left open to promote air flow.
preparation: Grill it. bake it. SAUTE it. steam it. eat it raw.
recipes:
refreshing summer squash salad
Make Summer Squash soup and freeze Some for Later. (This recipe calls for Zucchini, but I’ve made it with yellow squash.)