Our City Farm
Our City Farm grows a stunning variety of heirloom produce and raises heritage chickens which lay rich, farm-fresh eggs as well as pastured poultry that is soy-free, steriod-free and antibiotic-free. We employ proven, sustainable growing practices that benefit the soil; allowing us to produce resturaunt-quality produce without pesticides, fungesides or synthetic fertilizers.
Posted by Jeri Villarreal :: Wednesday, June 12 :: 10:36am
Now that temperatures are rising, harvesting occurs either early in the morning or on cool days. That is the key to produce that lasts the best in our customer's fridges at home. Here are some tips to keep your produce crisp and vibrant for as long as possible:
- If you are picking up a CSA basket, remove and rinse all the leafy greens in cold water. Immediately place them in plastic storage bags and put in the crisper drawer in your fridge or on the shelf (not the door).
- Herbs: rinse and wrapped loosely in a paper towel and stored in a plastic bag. Basil should not be put in the coldest part of the refrigerator (the back). You can either store it on a door shelf or the best way to keep it is on your counter in a glass of water. It will stay fresh and plump for cooking.
- Root vegetable storage: For vegetables such as carrots, remove the green tops and rinse the roots, place in the coldest part of your fridge (the back) or the crisper. Beets and Turnips, remove the greens, rinse them in cold water and place in a storage bag in the fridge. The beet/turnip/radish roots can be rinsed, pat dry with a paper towel and placed in the fridge. For long term storage, see our blogpost on a mobile root cellar. Most root crops can be stored in damp sand for months as long as they stay around 50 degrees Fahrenheit and stay moist but not wet.
- Wilted lettuce or greens: Discard any brown leaves and submerge the wilted greens in ice water and a capful of apple cider vinegar for 30 minutes. The leaves should plump and perk right up. Shake off excess water and store in a plastic storage bag in the crisper.
Each time your produce wilts and you are able to zap it back to life, you lessen the storage life of the produce. The best way to keep your veggies longest time possible is to never let them get wilt or dehydrate. Since that is not always possible, follow the above steps to keep it crisp!