Fall is coming to an end and the Harvest Home markets are closing on November 23rd.  Stock up now on fresh picked, locally grown fruits and vegetables. Buying extra vegetables now means better quality and healthier vegetables for the weeks ahead. You will save money while using your WIC checks, SNAP, or OTC card at the markets.

Fresh, local picked fruits and vegetables will surprisingly last a long time, if treated right.

• Brussels Sprouts: Stay crisp and fresh for 2 to 3 weeks in the fridge. Low in calories, high in fiber, minerals and antioxidants that help your body “run” better.

• Apples: Last for 3 to 4 weeks in a plastic bag in the fridge. Make applesauce and freeze it (see tips).

• Root veggies: Beets, parsnips, rutabaga, stored in a plastic bag with a few holes to let air in, last for 2 to 3 weeks in the fridge.

• Greens: Separate leaves and wash. Wrap lightly in a paper towel and store in a plastic bag in the fridge. They will stay crisp for a week to 10 days.

• Cabbage: will last 4 to 5 months in the fridge.

• Calabaza, Acorn Squash, and Butternut Squash: If managed properly, they will stay good for several months and can help keep your immune system strong.

How to Buy: Look for hard outsides with no cuts or bruises and at least a 1-inch stem.

How to Store:  

Freezing for the future: Before you freeze vegetables, you MUST blanch them to keep the taste, color and most importantly, vitamins and nutrients. Blanching is dropping vegetables into boiling water for a few minutes before plunging them into cold water to stop the cooking. A quick way to save the taste of summer.

Save and Enjoy the Real Summer Taste

Re-stocking your Fridge

Blanching Veggies for freezing, cooking or serving

Blanching veggies seals in the taste, color and nutrition.  It’s a simple way to keep the fresh taste of summer. Blanched veggies have a slightly crunchy texture. Cook for 2-3 minutes to stop the ripening and keep the fresh taste. Freeze them for the future. Use them with dips or toss them into meals.

Here’s how:

• Cut your veggies in equal bite size pieces.

• Prepare a large bowl with water and ice cubes. Set aside.

• Bring a large pot of water to a boil. About 1 gallon of water per pound of veggie.

• Carefully drop the veggies into the boiling water. When the water returns to a boil, cover and time for 2-4 minutes depending on how hard your veggies are.

• Using a slotted spoon remove the veggies from the boiling water and drop into the ice water to stop the cooking.

• Lay the veggies on paper towel to dry.

To freeze: 

• Place veggies in a single layer on a paper towel lined cookie sheet and put in the freezer for about 2 hours. This keeps the veggies from freezing in a clump.

• Remove and portion into plastic zip-lock freezer bags and freeze.

• In a hurry? Put veggies directly into freezer bags in small portions.

To use with dips or in meals:

• Store in containers and on the fridge for 2 days

Tips and Tricks: Storage

Apples, Potatoes and Pears: Liven up almost anything

Apples: Juicy and 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: MacIntosh, Fuji, Rome and Granny Smith are best for storing. Apples like cool places. Store in the fridge in a plastic bag with a few holes, separate from other fruits and vegetables. On the counter, apples last 1 week; in the fridge they can last up to 2-3 months.

Make Apple Sauce and freeze it. Slice apples and put in a saucepan with ½ inch of water. Cook until apples are are as soft as you like. Add a sprinkle of sugar and cinnamon. Store in the freezer in zip-lock bags. Squeeze out all the air in the zip-lock bags to prevent freezer burn.

Potatoes (Sweet and White) give you energy, help your heart and keep your skin and hair 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 veggies.

• 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.