Food Storage

Seasonal Eating

Learning to eat with the seasons requires flexibility and experimentation, but it is much better for you and the environment.  Members often get to try vegetables they have never had.  We provide recipes on our website to help.  We also support you in preserving food for later enjoyment, convenience and savings. 

Vegetable Storage

Fresh Vegetable Storage
Group 1: Keep at 32 to 41oF and 85 to 95% relative humidity. Store in the refrigerator crisper and maintain high humidity by keeping the crisper more than half full. Wash and drain well before storage.
Beet greens	Green onions	Lettuce			Spinach		Turnip greens
Collards	Kale	Mustard greens			Swiss chard
Store the following vegetables in a crisper separate from the above vegetables, in plastic bags or containers in the main compartment of the refrigerator.
Asparagus	Brussel sprouts	Cauliflower			Mushrooms		Rhubarb
Beets	Cabbage	Celery			Peas		Turnips
Broccoli	Carrots	Lima beans			Radishes
Corn (unhusked, keep in coldest part of frig.)
Group 2:The following vegetables keep best at 45 to 55o F and 85 to 95% relative humidity, due to their sensitivity to chilling injury. Store in the refrigerator no longer than about seven days. Use soon after removing from refrigerator.
Bell peppers	Cucumbers		Ripe melons			Snapbeans
Hot peppers	Summer squash (yellow, zucchini, scallop)
Group 3:Store vegetables in this group in a cool place (50 to 60o F). Lower temperatures may cause chilling injury.
Eggplant	Okra		Ripe tomatoes			Sweet potatoes
Irish potatoes (store in subdued light to prevent greening)
Group 4:Store the following vegetables at room temperature (65 to 70o F) and away from direct sunlight.
Dry garlic	Dry onions(in open mesh container)			Tomatoes (mature green, partly ripe and ripe)
Melons

Freezing Vegetables For Storage
Artichoke, Globe	Remove outer leaves. Blanch, a few at a time, for 7 min. Cool in iced water for 7 min.Freeze in bags up to 6 months.
Artichoke, Jerusalem	Peel and slice. Place in cold water with lemon juice to prevent discoloration. Blanch for 2 min. Cool in iced water for 2 min. Freeze on tray in a single layer for 30 min.Transfer to freezer bags. Keeps for 6 months.
Asparagus	Remove woody portions. Cut into 6 inch lengths and blanch for 3 min. Cool in iced water for 3 min. Freeze on trays in a single layer for 30 min. Pack into containers.Keeps up to 6 months.
Beans Peas	Shell and blanch for 1½ min. Cool in iced water for 1-2 min. Freeze on tray in a single layer for 30 min. Freeze in bags up to 6 months.
Beets	Only freeze young tender beets, not more than 2-3 inches across. Cook until tender and slice. Cool and transfer to plastic containers. Freeze up to 6 months.
Broccoli Cauliflower	Wash and divide into sprigs. Blanch 3 min. Cool in iced water for 3 min. Drain.Freeze on tray in single layer for 30 min. Freeze in bags up to 6 months.
Brussels Sprouts	Remove outer leaves and cut a cross at the stem end of sprout. Wash and blanch for 3 min. Cool in iced water for 3 min. Freeze on tray in a single layer for 30 min. Freeze in bags up to 6 months.
Cabbage	Cut into thin wedges or shred. Blanch 1½ min if shredded or 2 min if cut into wedges. Chill in iced water 1-2 min. Drain well. Freeze in bags up to 6 months.
Carrots Fennel	Blanch 3 min. Chill in iced water 3 min. Freeze in a single layer for 30 min. Freeze in bags up to 6 months.
Celery	Wash and cut into 1 inch pieces. Blanch for 2 min. Chill in iced water for 2 min.Freeze on tray in a single layer for 30 min. Transfer to freezer bags. Keeps for 6 months.
Chilies Peppers	Slice or leave whole. Remove seeds from Chillies. Freeze on tray in a single layer for 30 min. Transfer to freezer bags. Keeps for 6 months.
Cucumber	Peel and chop in food processor. Freeze in plastic containers up to 6 months.
Eggplant	Cut into slices, sprinkle with salt and allow to stand 30 min. Fry gently in butter or margarine until just tender. Cool and pack into plastic containers. Keeps up to 3 months.
Garlic	Place separated bulbs in freezer bags. Keeps up to 3 months.
Ginger	Separate ginger into convenient sized knobs. Freezer in bags. Freeze up to 6 months.
Kohlrabi	Peel and cut into pieces. Blanch for 3 min. Chill in ice water 3 min. Drain, place on tray in a single layer, and freeze for 30 min. Transfer to freezer bags. Keeps for 6 months.
Leek Onion Shallots	Blanch leeks 2 min. if sliced and 3 min. if cut lengthwise. Chill in iced water 2-3 min. Freeze on tray in a single layer for 30 min. Transfer to freezer bags. Keeps for 6 months.
Mushrooms	Cultivated mushrooms need no preparation. Pack clean mushrooms in freezer bags.Freeze up to 6 months.
Okra	Wash and trim off stems. Blanch 3-4 min. Cool in ice water 3-4 min. Drain and Freezer in bags for up to 6 months.
Potato	Peel, cut or grate. Cook in water or saute in oil. Grated potatoes and mashed potatoes freeze well. For new potatoes, blanch whole 5 min. Freeze up to 3 months.
Pumpkin Squash	Peel and cook in boiling salted water until tender. Mash, pack into plastic containers leaving headspace or cut into pieces and pack into freezer bags. Keeps up to 3 months.
Spinach	Blanch in small quantities for 1 min. Chill in iced water for 1 min. Freeze on tray in a single layer for 30 min. Transfer to freezer bags. Keeps for 6 months.
Snow Peas Sugar Snap	Blanch for 1 minute. Freeze on a tray in a single layer for 30 min. Pack in plastic bags.Keeps for 6 months.
Sweet Corn	Cut off top of cob. Blanch a few cobs at a time for 5-7 min. Chill in iced water 5-7 min. Wrap each cob in plastic wrap. Freeze in bags up to 6 months.
Sweet Potato	Peel and cut into pieces. Blanch 3 min., chill in iced water 3 min. Freeze on tray in a single layer for 30 min. Transfer to freezer bags. Keeps for 6 months.
Tomatoes	Remove stems, cut in halves, quarters or leave whole. Freezer in bags. Blanch 1 minute. Remove and peel. Freeze on a tray for 30 min. Place in plastic bags. Simmer chopped tomatoes in a pan until soft, 5 min. Push through a sieve or food mill to remove skins and seeds. Cool and pack in plastic containers. All keep up to 6 months.
Zucchini	Slice into 1 inch pieces without peeling. Sauté gently in a little melted butter until barely tender. Freeze in plastic containers leaving headspace at the top up to 3 months.