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. The more mature the carrots are, the longer they will last also. Use: We have a few different ways we like to prepare carrots at Wellspring! Cooked:
The New Whole Foods Encyclopedia by Rebecca Wood Asparagus to Zucchini by Fairshare Coalition Produce: A fruit and vegetable lover's guide by Bruce Beck The Art of Fermentation by Sandor Elix Katz Our own experience!
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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:
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! Sources: The New Whole Foods Encyclopedia by Rebecca Wood Asparagus to Zucchini by Fairshare Coalition Produce: A fruit and vegetable lover's guide by Bruce Beck Our own experience! 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: A warming tonic for the digestive system and supports healthy blood circulation, the heart, large intestine, and lungs. Light anti-fungal and antimicrobial action. Contains precursors to vitamin A, B complex, and C when eaten raw. Also contains some calcium, magnesium, and potassium. 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:
Sources: The New Whole Foods Encyclopedia by Rebecca Wood Asparagus to Zucchini by Fairshare Coalition Produce: A fruit and vegetable lover's guide by Bruce Beck Our own experience!
Storage: By definition, acorn squash is a storage crop meaning that if you store it properly, you can keep it 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 acorn squash:
Both the roasted squash flesh and seeds can be used in a variety of dishes, or great just eaten as a snack! Sources: New Whole Foods Encyclopedia by Rebecca Wood From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Food By Fairshare Coalition Produce: A Fruit and Vegetable Lover's Guide by Bruce Beck Our own experience!
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:
Sources: New Whole Foods Encyclopedia by Rebecca Wood Produce: A Fruit and Vegetable Lover's Guide And, our own experience! |
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