Week #9

This week’s share includes: celery, zucchini, summer squash, cucumbers, basil, potatoes, carrots, cauliflower, and string beans.

Here are some tips for storing veggies that may be in excess. Root vegetables (carrots, radishes, beets, turnips, etc) are best stored by removing the greens and places in a plastic bag in your vegetable drawer in the refrigerator. They should last for several weeks or longer this way. If they get floppy, you can place them in a bowl of water and refrigerate. Most often they re-harden under those conditions. Celery stores best without the leaves, as does fennel without the fronds. Potatoes store best in paper bags in a dark, dry, cool space. A pantry or cabinet works. Zucchini and summer squash typically have a pretty long life in the refrigerator, but you could easily cook, blend and store in the freezer for zucchini bread recipes mid-winter. I’m a huge fan of freezing food as I find it is the best and quickest method. Canning is more labor-intensive, but also effective. Refrigerator pickles are somewhat easier and yield delicious results. Dilly beans are also yummy and easy enough to make.

Check it out! Tomatoes are finally starting to ripen :) Looking forward to sharing some with you in the coming weeks. Feel free to purchase what is available in the stand in the meantime. Have a beautiful week :)