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Recipes and Storage Tips

General Storage Tips
Like you, vegetables need to breathe!
If you are storing vegetables in a plastic bag, poke holes in the bag. Allowing air to circulate around the vegetables helps them store longer.

Open the bag on your greens.
When it comes to greens - wash them right away. Pat the leaves dry, and place them on a damp paper towel. Put them in a plastic bag that's open on one end and stick them in the fridge. This will help them stay nice and crisp for later use.


Here are a a few helpful resources from the North Carolina Cooperative Extension on how to get the most life out of your fresh fruits and vegetables at home.

Temperature and humidity requirements for specific fruits and vegetables:

http://content.ces.ncsu.edu/part-4-mixed-loads-postharvest-handling-and-cooling-of-fresh-fruits-vegetables-and-flowers-for.pdf

Harvesting and storage of garden produce at home:

http://www.extension.umn.edu/garden/yard-garden/vegetables/harvesting-and-storing-home-garden-vegetables/

Practical tips for home food storage:

http://www.edibleaustin.com/index.php/food-2/techniques/1622-food-storage-101-stash-it-or-trash-it


Storage Tips by Item
* Asparagus: stand up in a glass of cold water on the counter on in your fridge. Snap off the ends before eating. 
* Strawberries: the trick is to keep berries cold and dry. Store in fridge spread on a paper towel and don't wash until just before eating. Eat very soon!
* Tomatoes: ripe tomatoes should be kept at room temp on the counter, away from sunlight. You should only keep them in your fridge once they have fully ripened. This will help extend their life. Ripened tomatoes will usually last between 5 and 7 days in the fridge.
* Fresh Onions: Unlike a dry onion, these onions should be kept in the fridge. 
* Field Greens: Store in fridge and eat within a few days. Wash just before eating.
* Mushrooms: so they don't get soggy or moldy, place whole, unwashed mushrooms in fridge in a brown paper bag and fold the top of the bag over. 
* Cucumbers: wrap in plastic wrap or a paper towel and place in fridge. Keeping wrapped minimizes the amount of moisture on the cucumber, which slows decay. Should stay fresh for one week.
* Sugar Snap Peas: Store in fridge and eat within a few days. 
* New Potatoes: Store in a cool, dry place. Wash just before eating. 
* Fresh Bread: eat promptly or freeze for best taste, as there are no preservatives in these fresh loafs. Refrigeration will extend freshness several days.
* Kale: wrap the bunch in a layer of paper towels, and store in a plastic bag in crisper drawer of fridge. Should be in good shape for up to a week.
* Scallions: raw green onions should be stored in a plastic bag in the vegetable crisper of fridge. Usually will keep well for 1 to 2 weeks.
* Sweet potatoes: these are wonderful keepers as long as they are stored in a cool, dry place. 
*Squash and Zucchini: refrigerate zucchini and summer squash in a plastic bag for up to four days; don't wash until you are ready to use them.

Favorite recipes

Strawberry Shortcakes
INGREDIENTS

3 pints fresh strawberries
1/2 cup white sugar
2 1/4 cups all-purpose flour
4 teaspoons baking powder

2 tablespoons white sugar

1/4 teaspoon salt
1/3 cup shortening
1 egg

2/3 cup milk

2 cups whipped heavy cream

  1. Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.
  2. Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8 inch round cake pan.
  3. In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir until just combined.
  4. Spread the batter into the prepared pan. Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack.
  5. Slice partially cooled cake in half, making two layers. Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the whipped cream.
  6. Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.
  7. Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8 inch round cake pan.
  8. In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir until just combined.
  9. Spread the batter into the prepared pan. Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack.
  10. Slice partially cooled cake in half, making two layers. Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the whipped cream.
  11. Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.
  12. Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8 inch round cake pan.
  13. In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir until just combined.
  14. Spread the batter into the prepared pan. Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack.
  15. Slice partially cooled cake in half, making two layers. Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the whipped cream.
  16. Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.
  17. Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8 inch round cake pan.
  18. In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir until just combined.
  19. Spread the batter into the prepared pan. Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack.
  20. Slice partially cooled cake in half, making two layers. Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the whipped cream.
  • Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside. 
  • Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8 inch round cake pan. 
  • In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir until just combined. 
  • Spread the batter into the prepared pan. Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack. 
  • Slice partially cooled cake in half, making two layers. Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the whipped cream.
  • Toss strawberries, granulated sugar, lemon zest, and a pinch of salt in a medium bowl to combine. Transfer half of strawberries to a large saucepan and add 1 Tbsp. water; let remaining strawberries macerate while you bring strawberries in saucepan to a gentle simmer over medium-low. Cook, stirring occasionally and reducing heat if needed to keep at a low simmer, until strawberries are starting to break down and become jammy and liquid is syrupy, 12–18 minutes. Let cool, then stir in 1 tsp. lemon juice. Stir remaining 1 tsp. lemon juice into macerated strawberries.

  • Combine heavy cream, powdered sugar, and a pinch of salt in a medium bowl. Scrape in seeds from vanilla bean; reserve pod for another use. Beat cream until soft peaks form.

  • Split shortcakes and divide strawberry compote, macerated strawberries, and whipped cream among bottoms. Close with shortcake tops.

Spring Pea Salad
with Creamy Curry Dressing
  • 4 cups sugar snap peas, trimmed and diagonally sliced
  • 1 tablespoon Madras curry powder
  • 1 1/2 tablespoons fresh lime juice
  • 1/4 cup canola mayonnaise
  • 3 tablespoons plain 2% Greek yogurt
  • 1 tablespoon fat-free milk
  • 1/2 teaspoon sugar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 cup very thinly vertically sliced red onion
  • 1/3 cup torn fresh mint leaves
  • 1 (10-ounce) package frozen petite green peas, thawed
  • 1 cup very thinly sliced radishes
  • 2 ounces feta cheese, crumbled (about 1/2 cup)


 
Bring a large pot of water to a boil. Add snap peas; cook 2 minutes. Drain and rinse with cold water; drain well. Set aside.
Combine curry and juice in a small bowl. Let stand 5 minutes. Add mayonnaise and the next 5 ingredients (through black pepper), stirring well with a whisk.
Combine snap peas, red onion, mint, and green peas in a large bowl. Add mayonnaise mixture; toss gently to coat. Top with radishes and feta.
 
*Share pictures of your culinary successes (or flops!) with us on Facebook and Instagram with hashtag #SF2TFRESH

How to eat the unique 
Kohlrabi is great chopped and raw (think cabbage) or cooked as you would other greens. If you have a nice sized bulb, you can slice and bake as fries.

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