One of the things I love most about the warm-weather months is the Farmer’s Market and our 12-week CSA with Lowland Farms. Nothing beats local veggies from small farmers. But, CSAs can be overwhelming, especially when you grow a substantial amount of veggies and greens at home yourself. We had kale all. winter. long.
So, I wanted to share some tips on how to prepare your veggies to keep them fresh longer. We pick up our CSA from the farmer at the Farmer’s Market every Saturday morning. We make it a family affair and grab breakfast, let the girls run around the park and play in the jump castle. It’s kind of the best morning in our week.
As soon as we get back from the Framer’s Market, I prepare our greens for the week. First you want to wash them in cold water. I let them soak for a bit, jiggling them every now and again to loosen up any dirt. Then you need to give them a spin in the salad spinner. If you don’t have a salad spinner, you can lay them to dry on paper towels, but a salad spinner is a cheap and very useful tool that I’d recommend getting. Ours was $3 at Ikea.
Now you’ll want to lay them out on a paper towel. You can do a couple layers, but I try not to do more than three. Add another paper towel on top and then another layer of greens.
Roll them up and slide them into a plastic bag, squish out any excess air and seal. You can put two packs into a gallon bag.
Make sure to label your greens and add a date. These will easily keep for 2 weeks and I found that most often, they last much longer than that.The entire bottom shelf of our fridge is full of greens.
**Tip: There are a ton of greens that people neglect. Make sure to save the tops of your root veggies, like beets, radishes and carrots. Beat greens are edible and delicious. Prepare them the same way to do any hardy green veggie. Any veggie parts you would naturally throw out can be saved to make vegetable and meat stocks. Save them!!Use them!