Storage tips & tricks

Veggies making their way to markets and CSA.

Veggies making their way to markets and CSA.

Thank you for joining our CSA program!

Everything we grow is picked fresh and delivered directly to you by us, we are overjoyed to have this opportunity to serve our local community with the fresh, organic produce.

Here are some helpful ways to utilize your CSA box and keep your produce fresh:

A Few General Guidelines:

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  1. Temperature Control: Maintaining a consistent and precise temperature is key to making sure your food is lasting its longest. The standard used in restaurants and other professional industries for the refrigerator is 37° F. Keeping your home refrigerator between 35° F – 38° F will ensure your produce will last the longest.

  2. Do not store fruits and vegetables together: fruits that give off high levels of ethylene(the ripening agent) can accelerate ripening.

  3. For Vegetables: Before storing, remove ties and rubber bands. Separate roots from greens and store the leafy greens in perforated bags or in a damp paper town. Pack vegetables loosely in the vegetable bin in the refrigerator. The closer they are, the quicker they will rot. We recommend washing snd drying vegetables before storing with the exception of soft herbs and mushrooms. 

  4. For fruits: Avocados, Apples, Pears, tomatoes, and melons will continue to ripen if left sitting out on the countertop, while items like bell peppers, citrus, and berries will only deteriorate and should be refrigerated. Bananas, in particular, produce large amounts of ethylene and should be outside of the refrigerator and separate from everything else 

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Leafy Greens, Spinach, Lettuce, and Herbs

Delicate vegetables such as spinach, lettuce, or herbs are best kept sealed airtight in a container inside the fridge. Secondly, wrapping them in a paper towel is key to absorbing any excess moisture to allow those leaves to go the extra mile. If you don’t have a sealed container handy, store in a plastic bag with a paper towel and a little air inside to keep leaves from bruising.

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From Root-to-Stem

The leafy tops of turnips and beetroot are rich in minerals, vitamins, and health benefits. Usually, the greens are tossed in the trash. We strongly encourage you to give them a try! The nutrient-dense green tops are perfect for sautees or freshly chopped in a salad. To keep them fresh, trim the tops of the greens an inch above the root. Wrap in a damp towel. They should stay fresh and vital for 2-3 days, and the roots will stay fresh up to 7 days.



The Spade & Plow Crew 




Spade & Plow Organics