​Storage:
Carrots are a storage crop, and prefer a cool, dark, and moist place. They will get soft if they start to loose moisture; store either in a covered container in the fridge with a wet cloth, or even in a container of moist clean sand in a pantry space. Depending on your storage method, they can last anywhere from a couple weeks to a couple months.

Use:
The way we prefer to prepare carrots:
Cooked:

• Remove the rubber band and greens, if present.
• Rinse any excess dirt off under cool water.
• Preheat oven to 350 degrees, or heat up a cast iron skillet. Prepare a roasting dish or skillet with a healthy saturated fat, such as lard, bacon grease, coconut oil, or olive oil.
• Leaving the skins on, you can either roast them whole or chop them into 1/4" disks if sauteeing them in a skillet.
• Cook until tender, and serve as a side!

Raw: 

• Repeat the first two steps described above. 
• Chomp them whole with some Homemade Herbal Ranch dip!
• OR, slice them into thin disks and incorporate into vegetable or grain salads

Recipes we like for scallions: ​

​Storage:
Radishes, while more study than other more leafy crops, are tender and get soft when they start to loose moisture. Cooling slows this process, so they keep best in the fridge in a covered container with the greens removed. You can even add some water to the container if you want to keep them extra crisp. The greens are delicious when cooked. Use the bulbs within 1 week, the greens within 2-3 days. 

Use:
The way we prefer to prepare radishes, two ways!
Raw:

• Remove the rubber band and greens; set aside.
• Rinse any excess dirt off under cool water.
• Select 1 bulb per serving of whatever dish you are preparing.
• Chop each bulb in half, and then finely into half-moons maybe 1/8" thick
• When your dish is ready to go, sprinkle the radish over the top. Toss to incorporate if you're making a salad dish. 

Roasted: 

• Follow first two steps as described above. 
• Preheat oven to 350 degrees
• Chop each bulb in half
• Prepare a roasting pan with some healthy saturated fat (try: olive oil, bacon grease, lard, or coconut oil)
• Toss radish with salt, pepper, and herbs (if using) and spread in a single layer on the pan
• Roast for 15-20 minutes or until tender

Greens: 

• Rinse and finely chop radish greens
• Add to a pot of grains like rice or quinoa, to stock or broth, or just a pan with a 1/2" layer of simmering water.
• Cook down until melt-in-your-mouth soft. 
• Top with a bit of fat, in the form of butter, sour cream, cheese, or drizzle of olive oil
• Sprinkle with sea salt or a teaspoon or two of soy sauce 

It's that easy to enjoy radishes! Some people are hesitant to try them because of a childhood experience or not having them prepared well, and they miss out on all the possibilities and benefits that this early and late season crop brings. We hope this helps you rediscover radish as a welcome addition to your dish! 

Recipes we like for radishes: 

Sources:

Description:
Scallions (also called green onions, bunching onions) are a delicious pungent topping to almost anything you make! Their blanched white base and slender, hollow green leaves and tender texture are as attractive as they are appetizing! 
 
Nutrition:
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Storage:
Scallions are tender and cold tolerant, so they keep best in the fridge in a produce bag. Use within 3-4 days.

Use:
The way we prefer to prepare scallions:

• Remove the rubber band.
• Rinse any excess dirt off the base under cool water.
• Select 1 stalk per serving of whatever dish you are preparing.
• Line up the stalks on the cutting board, and chop into fine disks maybe 1/8" thick using both the white and green parts.
• When your dish is ready to go, sprinkle the scallion over the top. Toss to incorporate if you're making a salad dish. 

It's just that easy to use scallions!

Recipes we like for scallions: 

Sources:

Storage:
By definition, butternuts are a storage crop meaning that if you store them properly, you can keep them for months! They like a cool, dry place with good airflow and lack of sunlight. Check it regularly for signs of softness, mold or wrinkles; if you notice those developing early, you can easily save most of it by preparing the squash promptly and cutting out the soft parts. 

Use:
The way we prefer to prepare butternut squash:

• Preheat oven to 400 degrees.
• Rinse the squash under water to remove any dust or dirt.
• Cut off both the ends: the base and the stem.
• Cut the squash in half lengthwise and scoop out the seeds with a spoon; reserve for later.
• Using a vegetable peeler, peel the skin off in thin strips. 
• Chop up the squash flesh in 1" chunks.
• Add a healthy, saturated fat to a roasting pan or cookie sheet (try: lard, coconut oil, bacon grease, ghee, or butter)
• Arrange squash chunks in a single layer in the pan, and place in the oven for 20 mins or until soft.
• Meanwhile, rinse and remove pulp from seeds, and toss in olive oil, salt, pepper, or herbs.
• Place them in a single layer on a cookie sheet, and toss them in the oven as well. They're done as soon as they're golden brown! 

Both the roasted squash flesh and seeds can be used in a variety of dishes, or great just eaten as a snack!

Recipes we like for butternut squash: 

Sources: