Holidays and Winter are on their way! Our Harvest Home Farmer’s Markets are CLOSING on November 27th. Stock up NOW on freshly picked, locally grown veggies and fruits. Buying extra veggies for the future means you get better-tasting veggies in the weeks ahead and save money using SNAP, OTC, WIC, or EBT & Healthbucks. With the right treatment, fresh, locally picked veggies and fruits will last a surprisingly long time and keep you healthier through the cold winter.
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.
Broccoli & Cauliflower stay crisp & fresh for 2 - 3 weeks in the refrigerator. To crisp up cauliflower, soak pieces in cold water in the frig for a few hours. Broccoli perks up if you cut the end of the stem and place it in a glass of water, just like a bouquet of flowers! Both are loaded with antioxidants to help build your immune system.
Brussels Sprouts: Stays crisp & 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.
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 & at least a 1-inch stem.
Storing: Don’t wash; wipe off any dirt with a dry cloth. Keep 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.
Cabbage will last 4 to 5 months in the fridge.
* Learn to store Apples, Pears, and Potatoes under Tips and Tricks
Freezing for the future: Before you freeze veggies, you MUST blanch them to keep their
taste, color, and most importantly, vitamins and nutrients. (See video & Recipe)
Stock up NOW. Save and Enjoy Real Taste
Make the Most of Fruits and Vegetables
Blanching Veggies for freezing
Blanching veggies seals in 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. You just want to stop the ripening and keep the fresh taste. Freeze them for the future. Use them with dips, toss them into meals
Here’s how:
Cut your veggies into 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 them into the ice water to stop the cooking.
Lay the veggies on a 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 & freeze.
In a hurry? Put veggies directly into freezer bags in small portions.
Video of the week
TIPS & TRICKS: Storing
Apples, Potatoes & Pears: Liven up almost anything
Apples: Juicy delicious powerhouses of nutrition. Help lower cholesterol and blood pressure, aids digestion, and builds 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 frig in a plastic bag with a few holes, separate from other fruits & veggies. On the counter, apples last at least 1 week; in the fridge, they can last up to 2-3 months.
Made Apple Sauce & froze it. Slice apples and put in a saucepan with ½ inch of water. Cook until apples are as soft as you like. Add a sprinkle of sugar & cinnamon. Store in the freezer in zip-lock bags. (Squeeze out all the air in the zip-lock to prevent freezer burn)
Potatoes (Sweet & 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, and promote healthy heart and digestion. Delicious when paired with meat or veggies.
Storing: Choose winter pears: Anjou, Bosc, or Comice. Pears like it cool. Buy hard (unripe) pears and store for 3-5 months in the frig. To finish ripening, place in a paper bag on your counter for a few days.
Cranberries: Grab a bag & toss in your freezer. A handful can add a slightly tart taste to any dish.