Alliums

Bunched: Spring garlic, scallions, spring onions. Store in a plastic bag or damp cloth in the fridge. If you store them without the bag, they will become wilty but are still useable.

Fresh onions, garlic: Store in the fridge, with out a bag is fine, expect a couple weeks of freshness

Cured garlic, onions: Store on countertop or in a cool dark drawer. Just like other root drawers though, don’t forget about them!

Eggs

Our eggs are washed and refrigerated and should be stored in the fridge. We do this because our barn temperature fluctuates and it is safer from a food safety perspective to store at a consistent temperature. 
 

Flowers

We provide flower food packets. I recommend using half on day one and the other on day 3. Change the water every day and snip the bottoms to maintain freshness. Pull any leaves off that would touch the water. 
 

Greens

Loose bunched greens: Napa, cabbage, Kale, Collards, Chard, Bok Choy, Broccoli Rabe, lettuce heads, celery.These items are dunked and hydrocooled for about 30 minutes post harvest and put in the fridge to chill. Unless requested, we deliver these without plastic. They will, however, remain crispy and fresh if protected in your fridge. For plastic users, put the bunch in a bag in fridge. To avoid plastic, wrap the bunch in a damp cloth towel and place in the fridge If you would like us to provide the plastic bag, write a note on your order.

Bagged Greens: Baby greens, lettuce mix, baby bok choy. These are soaked and hydrocooled for 30 minutes to an hour then spun, chilled and bagged. We use our house well water for this but they are not technically washed. Only facilities that have been inspected by 3rd party auditors for safety can call their produce washed. This is an expensive process so we opt to say that we hydrocool. This process increases the shelf life of the produce post harvest. Storage for bagged greens is simple. The bag as is will be good in the fridge for at least a week. If there is excess moisture in the bag, you can respin the greens and store or put a paper towel in the bag. You can also take the greens out of the bag and store in a damp cloth bag.
 

Herbs

Leafy cool season annuals: cilantro, dill, parsley. We deliver them without a bag, after being hydrocooled. They store well in a bag in the fridge. A note on cilantro, it needs to be dry before being placed in a bag, otherwise it becomes black mush. 

Basils, lemon balm, mint: Basil does NOT like being cold or damp, nor does lemon balm, mint is more tolerant. To store, cut the bottom of the stems and place in cool water on your counter. Any leaves that touch the water will turn black, so remove those leaves and use them first. Change the water daily or twice daily. 

Perennial herbs: oregano, thyme, anise hyssop, sage, rosemary, lavender. If they are dry they can go into a plastic bag in the fridge. They can also be stored like the basil.
 

Morganics

Morganics products are freshly milled and still have all the healthy oils intact. They are best stored in the fridge or freezer. 

Mushrooms

Store mushrooms in the paper bags they are delivered in, in the fridge. Shiitakes, lion’s mane and black pearl last the longest, then blue, then yellow and chestnut then pink. Pinks should be cooked within 3 days. 

Roots

Fresh with greens: Radishes, beets, salad turnips, purple turnips, kohlrabi (technically not a root), carrots, fennel (also not a root), celeriac. First, separate the greens from the root, if the greens are on the root, the greens will suck moisture from the root and the root will get floppy. If using the greens, store separately, like bunched greens mentioned above. To store the roots, keep them in the fridge in a plastic bag, damp cloth, or, what I do, a tupperware, glass or plastic. This will keep them crispy for a month. 

Storage, no greens: Radishes, beets, turnips, kohlrabi, carrots, fennel, celeriac, rutabaga

Potatoes: We do not offer “storage potatoes” Only fresh but I ate out last potatoe in March from October. Potatoes are sold washed and will keep in a paper bag in the fridge for a month or two (or 5)

Summer lovers

Zucchini, Eggplant, Cucumbers, Peppers, Okra: If you have a separate compartment of your fridge that can be set to 55*F store them like that. Otherwise, I would put them in the crisper drawer. They will last longer if stored in a bag, paper or plastic, or a cloth. Eggplant will get brown spots and soft spots if too cold but can still be safely cooked like that. Cucumbers and zucchini will also get soft and spotty if too cold, or too warm. Peppers are more forgiving.

Tomatoes: When you receive your tomatoes, leave them on your kitchen counter bottoms up to ripen. If they are close to your fruit bowl, especially if there are bananas or onions nearby, they will ripen faster, though it could potentially cause some spoilage. Inspect your fruit for damage. Splits are usually okay if they are clean, not oozing and dry. If they are oozy or molded, you can usually cut that part away and still enjoy it fresh. Otherwise, throw it in the fridge to cook with later. Refrigerating tomatoes causes the texture to turn mealy and dampens the flavor. Tomatoes are ripe when they are uniform in color, the exception for green shoulders as mentioned above, or for multi-colored tomatoes and have a slight give in their flesh. A serrate knife is best for tomato cutting, or if you are feeling fancy,  a Cutco trimmer or cheese knife.
 

Winter Squash, Sweet Potatoes

Store these on the countertop. If they get soft, cut away bad parts and use the good stuff.