Storage Tips
Best Practices for PRODUCE Storage AND LONGEVITY
Make delicate leafy greens and herbs last their longest with these storage tips. We do not wish to promote single-use plastic, but have found that it is the best way of keeping your vegetables fresh. Reuse old bread bags instead of buying new ones. Airtight Tupperware containers also work well. You can repurpose the CSA bag into a garbage bag or return it to the farm for reuse. If you have other storage ideas, please list them in the comments section below.
Long Beans and Peas
Wrap them in dry paper towel to absorb its perspiring moisture and store in a loosely closed plastic bag.
Root Vegetables
Remove leafy tops 1 inch from the root and process the same way as a leafy green. Radish tops especially are not to be wasted! Do not wash the roots until use. Store in a plastic bag.
Cucumbers and Summer Squash
Wrap them in dry paper towel and store in a plastic bag. The cucumber will perspire and the towel will soak up extra moisture and will prevent the cucumber from getting soft and slimy.
Tomatoes
Store unwashed, at room temperature, on the counter and out of direct sun. Ripe tomates will turn mealy if placed in the refrigerator. Refrigerating unripe tomatoes will stop the ripening process.
Peppers
Do not wash. Store in a plastic bag in your fridge drawer.
Corn
Leave in husk and store in the refrigerator
Melons
Store these on the counter, at room temperature, away from direct sunlight. If you want to delay ripening, store smaller melons in the refrigerator. Taste and sugar content may change with the cooling.
Winter Squash
Store these on the counter, at room temperature, away from direct sunlight. Properly cured winter squash can last for months.
Garlic, Onions, Potatoes, Sweet Potatoes
Store in a cool, dark place using paper bags or in baskets
Herbs
Herbs are an essential part of our farm. They are of important culinary significance to many Asian cultures and dishes, especially in South East Asia. Herbs can be the most challenging part of our farm box - they can wilt easily and are often the first to go in the box. All herbs can be stored dry in an airtight container, between dry paper towels, in the refrigerator. Below we list many ways to handle herbs. If a method does not work, try another and let us know in the comments below.
Basil
We love basil on our farm and usually supply a bunch with every box. We grow Italian Genovese, Thai, Holy, and Opal varieties. A common way to store basil is to immediately place it in a ball jar on your counter, out of direct sunlight. Basil can be one of the first items in your box to go bad, so try to use it immediately. If you are unable to use it, you can try chopping it up and mixing it with oil and freezing in ice cube trays.
Pro Tip from Chef Intu: Store basil with dry towel or dry newspaper in an airtight tupperware container. Layer paper towels and make sure the basil is not wet. Basil can store for 1-1.5 weeks this way.
Cilantro
Wrap the stems in a damp paper towel and store in a plastic bag inside the fridge. Cilantro can also be stored on the counter in a jar of water.
Perilla
Perilla is a hearty plant with thicker leaves and stems. Store perilla in the fridge inside a plastic bag. It will keep for a few weeks. We will generally provide 1 bunch of perilla once a month in your boxes. We harvest with stems instead of picking individual leaves, as it is a more efficient process and helps the plant grow throughout the season. Perilla is an essential herb that is part of our CSA program. There are many ideas on our website and in our top 25 cookbooks on ways to consume and prepare it.
Rau Ram
Store on the counter in a jar. Rau Ram very easily and quickly re-roots. Change the water every few days.
Scallions
Can be stored in a plastic bag in the fridge. If your scallions have root hairs intact like ours will, place in a jar of water. The scallions will regrow supplying you with a continuous harvest. Change water every few days to prolong self-life.
Garlic Chives
These are harvested without the roots, so keep dry, wrap in a plastic bag and store in a vegetable drawer of your fridge.
Shiso (green and purple)
Store wrapped in damp paper towel inside a plastic bag. You can also store them as a bouquet in a jar of water on the counter, outside of direct sunlight. Shiso stores well in salt.