Stock Up and $ave
Winter is on its way! And the Harvest Home Farmers’ Markets are closing on November 22nd. Stock up now on freshly picked, locally grown veggies and fruits. Buying extra veggies for the future means you get better, healthier veggies in the weeks ahead and saves you money if using SNAP, WIC or EBT.
Fresh, locally picked veggies and fruits will last a surprisingly long time, if treated right!
Brussels Sprouts: Stays crisp and fresh for 2 to 3 weeks in the fridge. Low in calories, high in fiber, with 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.
Squash: Handled right, they will stay good for several months. They help keep your immune system strong.
Buying: Look for hard outsides with no cuts or bruises and at least a 1-inch stem.
Storing: Do Not wash; wipe off any dirt with a dry cloth.
Keep it in a cool part of your kitchen. (On the counter is fine.)
Check every week or so to make sure it is not getting soft.
Calabasas, Acorn Squash, and Butternut Squash will last for a couple of months.
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.
Freezing for the future: Before you freeze veggies, you MUST blanch them to keep their taste, color and most importantly, vitamins and nutrients. Blanching is dropping veggies into boiling water for a few minutes before plunging them into cold water to stop the cooking. A quick way to save the taste and health of summer. (See video)
Stock up NOW. Save and Enjoy Real Taste
RECIPE: Rainbow Pan Roasted Veggies
Great for Thanksgiving. Saves space in the oven! Just slip on a rack under the turkey. You may have to 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
¾ teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon dried rosemary
¼ teaspoon dried basil
1 lb. peeled and cubed butternut squash
1 lb. cauliflower florets
1 lb. Brussels sprouts, - halved
8 oz baby purple or Yukon potatoes, - halved or quartered
1 red pepper thinly sliced
TO MAKE:
Preheat oven to 450 F 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, Brussels, potatoes & 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.
Tricks & Storage Tips
Pan-Roasting Veggies;
If you are mixing potatoes with softer veggies like broccoli or squash, cook the chunks of potatoes for 10 minutes before adding the other veggies to the pan.
Reheat any leftover in the oven at 350° for about 6 minutes. Heating in the microwave can make the veggies soggy rather than crisp
Store Veggies to add healthy taste to your meals
Sweet Potatoes: Give you energy, help your heart and keep your skin and hair healthy. Plus, 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!
Onions: Have vitamin C for immune health, antioxidants and great source of potassium which supports normal blood pressure.
Storing: Separate from other veggies. Try a basket by a cold window with a towel over it to keep out the light.
Root Veggies: Carrots and beets. Carrots for eye health; beets for heart health and better energy.
Storing: Cut off the tops. Wrap carrots in a damp towel and keep in fridge. Last 4-6 months; Place beets in an open bowl with a damp towel or paper towel on the top. Beets can last 1-8 months.
Video of the Week: