Hurry our Harvest Home farmers’ markets last market is closing on November 24. Stock up on your preferred in season farm fresh veggies to continue eating healthier during the winter. You'll be surprised at how long these fresh veggies will last if you treat them right. Freeze your favorites for delicious summer taste in the winter.
Blanch and Freeze: Cut your favorite veggies into the right size for cooking. Before freezing vegetables, you MUST blanch them. Blanch by dropping them into boiling water for a few minutes before plunging them into cold water to stop the cooking. Blanching them holds in flavor, color, texture and most importantly, vitamins and nutrition. Store blanched veggies in freezer bags. Visit How to Freeze Fresh Fruits and Vegetables to learn more.
How to store for longer life:
Broccoli, Cauliflower, Brussel sprouts: These stay crisp and fresh for 2 - 3 weeks in the refrigerator. All are loaded with antioxidants to help build your immune system.
Beets, parsnips, and rutabaga: Loaded with antioxidants and Vitamins A and K for bone health. Store them unwashed in the refrigerator by wrapping them in plastic with a few holes punched in. They'll last for 2 - 3 weeks.
Squash: Help keep your immune system strong with antioxidants and Vitamins A and C.
Make sure they are hard outsides with no cuts/bruises and at least a 1 inch stem.
DON'T wash your squash DO wipe off any dirt with a dry cloth.
DON'T store in the refrigerator. Squash spoils quickly in the refrigerator.
DO keep in a cool part of your kitchen, checking every week to make sure it’s not getting soft.
Calabazas, Acorn Squash, and Butternut Squash will last for a couple of months. Spaghetti Squash stores well for 4 - 6 weeks.
There’s more:
Read the storing tips for apples, pears and potatoes.
STOCK UP
RECIPE: Pan Roasted Veggies
These are great for Thanksgiving. Just slip on a rack under the turkey and increase the cooking time a bit.
INGREDIENTS:
3 tablespoons olive oil
2 tablespoons whole-grain Dijon mustard
3 teaspoons apple cider vinegar
1 teaspoon dried thyme
1/4 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon dried rosemary
1/4 teaspoon dried basil
1 lb. peeled and cubed butternut squash
1 lb. cauliflower florets
1 lb. Brussel sprouts, - halved
8 oz. baby purple or Yukon potatoes, halved or quartered
1 red pepper thinly sliced
PREPARATION:
Preheat oven to 450 degrees. Line a large baking sheet with aluminum foil sprayed lightly with cooking spray. Set aside.
In a large mixing bowl, combine olive oil, mustard, vinegar, thyme, salt, pepper, rosemary and basil, and whisk. Add chopped squash, cauliflower, Brussel sprouts, potatoes and peppers stirring to coat.
Spread vegetable mixture in a single layer on prepared baking sheet. Bake for 20 minutes, stir gently, then bake another 15 minutes. Test veggies for softness.
Serve garnished with minced parsley if desired.
More Storage TIPS and TRICKS
Apples, Potatoes and Pears:
Apples: Delicious powerhouses of nutrition. Help lower cholesterol and blood pressure, aid digestion and build a healthy immune system. Wide variety of choices from sweet to very tart.
Storing: The best for storage are MacIntosh, Fuji, Rome and Granny Smith. Apples like it cool. Store in the fridge in a plastic bag with a few holes, separate from other fruits and veggies. On the counter, apples last 1 week; in the fridge they can last up to 2-3 months.
Potatoes (Sweet and White), give you energy, help your heart, skin and hair stay healthy. Sweet potatoes also give you essential Vitamin D for bone health.
Storing: Place them unwashed in a cool, dark place - like a small cardboard box - in a dark, dry part of your kitchen. Keep them dry. Treat them right and they will last for several months.
Pears: Help fight against inflammation, promote healthy heart and digestion. Delicious when paired with meat or vegetables.
Storing: Chose winter pears: Anjou, Bosc or Comice. Pears like it cool. Buy hard (unripe) pears and store for 3-5 months in the fridge. To finish ripening, place in a paper bag on your counter for a few days.
