As we enter into our Spring CSA, we want to make sure our farm members know how to store all their spring veggies. Here’s our guide to keeping those veggies and greens fresh as long as possible!

Note: We wash all our greens before packing them, so you can eat them straight from the bag. If you’re storing greens from the grocery store or another source, we recommend washing and spinning them dry before following the storage tips in this post.

 

Arugula: For bagged arugula, slip a paper towel into the side of the bag. This helps reduce moisture and keeps the arugula fresh. Store the sealed bag in the fridge.

Asian greens: For baby Asian greens, slip a paper towel into the side of the bag. This helps reduce moisture and keeps the greens crisp. Store the sealed bag in your fridge. For larger cooking Asian greens, store in a 9×13 plastic container or sealed plastic bag with paper towels.

Asparagus: Store upright in a jar or pitcher, with the bottom of the stalks in about an inch of water. Refrigerate. Replace water every 2-3 days.

Beets and Beet Greens: Beets should be stored separately from their greens. Trim the greens about one inch from the top of the beet, keeping the entire beet intact. Store the beets in an airtight bag or container in the fridge. Store the greens in a separate airtight bag or container in the fridge.

Broccoli: Wait to wash until right before eating. Wrap loosely in damp paper towels within an unsealed plastic bag. Do not store in an airtight bag or container. Store in the crisper drawer of the fridge.

Carrots and Carrot Tops: Trim the tops from the carrots. Store the carrots in an airtight bag or container in the fridge. Store the tops in a separate airtight bag or container in the fridge.

Cauliflower: Wait to wash until right before eating. Store loosely in a plastic bag in the crisper drawer of your fridge. Do not store in an airtight bag or container.

Fennel: Trim the fronds to two or three inches above the bulb. Wrap loosely in an unsealed plastic bag. Do not store in an airtight bag or container. Store in the crisper drawer of the fridge.

Fresh herbs (soft–cilantro, mint, parsley)Trim the ends. Place herbs upright in jar with the bottom of the herbs in about an inch of water. Cover loosely with a plastic bag and store in the fridge. Replace water every 2-3 days.

Fresh herbs (hard–chives, oregano, thyme)Wait to wash until right before eating. Wrap the herbs loosely in a damp paper towel. Place in a sealed plastic bag or airtight container in the fridge.

Head lettuce: Trim the base of the head. Rinse any dirt from the bottom of the leaves. Pat dry. Store lettuce leaves in a sealed plastic bag or container with a paper towel to collect moisture. Store in the fridge.

Kale, salad size: For bagged salad kale, slip a paper towel into the side of the bag. This helps reduce moisture and keeps the kale crisp. Store the sealed bag in the fridge.

Salad greens: For bagged salad greens, slip a paper towel into the side of the bag. This helps reduce moisture and keeps the greens crisp. Store the sealed bag in the fridge.

Salad radish: Radishes should be stored separately from their greens. Trim the greens about one inch from the top of the radish, keeping the entire radish intact. Store greens loosely wrapped in a paper towel in an airtight container or bag in the fridge. Store the radishes in an airtight bag in the fridge.

Salad spinach: For bagged salad spinach, slip a paper towel into the side of the bag. This helps reduce moisture and keeps the spinach crisp. Store the sealed bag in the fridge.

Scallions: Store scallions upright in a glass or pitcher with about an inch of water in the bottom. Cover loosely with a plastic bag and store in the fridge. Change water every 2-3 days.

Sweet turnips: Store unwashed in a plastic bag in the crisper drawer of the fridge.

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