Early April Salad Boxes
We’ve had a few folks contact us asking us about what was in their box and/or how to best store their fresh-picked veggies.
First, there are several easy ways to store veggies, so don’t overthink it and just choose a method that works best for you.
The main variables you want to consider are: temperature, humidity, and air flow.
For lettuces and greens, always store them in the fridge and make sure they are covered or enclosed. You want to keep humidity on them but also allow some air flow.
You can simply store your greens in the plastic packaging if you feel safe having that bag in your fridge. Just fold the top of of the bag over (but don’t knot it or seal it completely). You can transfer your greens to another plastic bag, a “produce bag,” or a lidded glass or plastic storage container as well.
Some folks wrap their greens in damp towels and store them in the fridge. One family we know “floats” their lettuce in shallow bowls of water covered with homemade domes. (We think this is incredible, but we don’t have the time or fridge space for such endeavors!)
We have a salad spinner, and we usually wash enough greens for several salads at once. Whatever we don’t eat, we store in the fridge inside the covered salad spinner, and greens store well this way for several days. We picked up our salad spinner for $14 at Publix. Don’t feel like you need something super-fancy.
For carrots and beets with the tops, we recommend removing the greens if you aren’t going to eat them in the next day or two. You can use carrot tops for pesto or as a salad garnish. Beet greens make an earthy salad green and are also delicious lightly sauteed. (Until you eat them, we recommend storing the roots and greens, separated, in your fridge).
And what are those little “white balls” in your Salad Box? Hakurei Turnips!! These are one of our favorite roots. They are a Japanese salad turnip and are delicious eaten raw (like a radish). We also like to pickle them, but our favorite way to eat them is roasted.
Our Salad Boxes will continue to feature roots for the next few weeks. We should see some broccoli and cauliflower for boxes later in the Spring. And, hopefully, we will see some early squash in May followed by cukes, peppers, okra, potatoes, and, of course, heirloom tomatoes by mid-Summer!
Always feel free to email us at firstname.lastname@example.org with your questions. We don’t think any questions are stupid, and if you’re wondering about it, we bet other folks are, too! We’ll use your questions for future blog posts to make sure that everyone can see our answers.