Storage Tips

Produce Pick Up Day:  We recommend you bring 2-3 washable grocery bags for your produce pick up.  We double wash the produce before it leaves the farm.  But there may still be some black dirt and/or moisture on your produce when it arrives.  We don’t use chemicals so you may also receive a stray ladybug or inchworm!

Handling Your Produce:   Your produce will typically be harvested the morning of delivery, you’ll have the best result if you get it straight home.  Leaving it in the car’s trunk on a hot day while running errands is a recipe for disaster!  At home take some time to unbundle your produce, wrapping delicate herbs and lettuces in damp paper towels, and then rebag the produce individually for storage in your fridge.

Winter Squash (i.e. Acorn, Butternut, Hubbard, etc.) can last up to 2-3 months in a cool (50 to 55 degrees F.) dark cellar or storage area.  They will suffer chill damage at temperatures below 50 degrees F.  Dry, hot air causes loss of moisture, resulting in a shorter shelf life. Squash with a bit of the stem still intact will help slow down moisture loss.

Only cut or cooked squash should be refrigerated.   Once cut, wrap raw pieces in plastic wrap, refrigerate, and use within four days. Cooked squash can be sealed and refrigerated up to four days.  Before freezing, squash must be cooked. Cook squash and remove the pulp from the skin. You can leave it in chunks or mash it. Place in airtight containers and freeze ten to twelve months.

1 Response to Storage Tips

  1. Noelia says:

    I am enjoying your black bean hummus right delicious and got the barley salad over greens yummy in my tummy. NYC Rockefeller farmer market.

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