Storing vegetables

Storing vegetables correctly makes a big difference to their shelf life and appeal. There is nothing worse than floppy greens or a wrinkled carrot. Leafy greens should be stored in a plastic tub or bag, or a wet tea towel to stop dehydration. Leaves should be removed from root vegetables so they don't suck the moisture out of them. Using the settings on your veg crisper to increase humidity can even help. Basically you don't want anything to be too wet, but you don't want it to dry out either. 

Preparing veggies in advance

Preparing vegetables in advance can make you more likely to eat them, resulting in a healthier diet and decreased food waste. Roasting root vegetables to use cold in salads, sautéing greens that can be briefly reheated and cutting veggies to use in salads or as veggie sticks can all help. Even veg like okra, zucchini and eggplant can be roasted in advance with olive oil and spices and then added as a side to many meals. 

Still to come

Next time I will talk about green manure crops and their role on a market farm. 

This week's recipe links

Mizuna Salad with Peanuts from Healthy Seasonal Recipes. 

Tokyo Bekana Miso Sław from Ottawa Farm Fresh. 

Cheesy Zucchini Bread from Recipe Tin Eats. 

Mediterranean Lentils with Roasted Eggplant and Tomatoes from Vanilla and Bean. 

More info

To read more about what's happening on our local organic farm this week as we grow and care for veggies for our box delivery, check out this week's newsletter here.