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Kings Hill Farm Winter Share Week 1   Welcome to the Winter Share! This information is meant to help you store your vegetables until use.  We’ve ordered this list starting with those you’ll want to use up first and moving down the list, root vegetables store nicely so storage times will vary depending on your set up. The refrigerator helps so much, but it is also the enemy when storing vegetables because it steals humidity. Most vegetables like humidity in the 60-90% range. When I mention storing in plastic bags, anything will do it doesn’t have to be a specific type. If you use ziplock type bags don’t seal it all the way as some air flow is good for the veggies. The longer you store your vegetables the more often you should check and see how they are doing. The classic old timey tradition was to sort through the stored veggies and cook up anything getting a little soft, wrinkly or spotty.  

Bok Choi- This Asian green is a stir fry classic. Separate the stems from the leaves and Sautee stems in the pan first let them cook until just softened then add the leaves and continue to cook for a few seconds until the leaves begin to wilt. These are best stored in the fridge in a plastic bag.  

Scallions – Also known as spring onions or green onions are a good substitute for bulb onions in quick dishes. Scallions are surprisingly hardy in the cold weather. Though once harvested its best to use them up in a week or two as the green tops don’t hold as long. These are milder than onions (less tears!) but larger scallions are spicier. The tops can be treated like a finishing herb. Store in plastic in the fridge  

Spinach - Sweet green spinach – another vegetable that does well with a couple of light frosts. Can be used in salad or cooked. Don’t forget to use the stems! They are just as sweet as the leaf. While we do wash your spinach, with greens we always suggest a wash at home since there can be nooks and crannies that we miss!  Stores well in the bag we deliver it in. Don’t tie the bag closed; it needs a little bit of air flow to stay fresh. Store for about 5-7 days.  

Kale – Purple or “red” variety called Scarlet. New for us this year, has an open leaf with curly edges. Multipurpose, can be used in a salads, sautés or soups. We’ve added it to a slaw with the Napa for a pretty green and red seasonal color. Store in a plastic bag in the refrigerator.

  Red Napa – A new trial of a napa cabbage called ‘Red Dragon’ has beautiful red interior. Almost to pretty to eat. :) Treat the same as the green napa. We’ve mainly used it fresh in salads and slaws.  

Napa Cabbage - While great in stirfry or kim chi, Napa with its nice mild flavor (not as “cabbage-y”) which makes it great for slaw of any flavor/seasoning. I’ll even add some of the green tops to fill out a salad. This stores well for about 2 weeks in a bag in the fridge or longer if you keep an eye on it. Like most cabbages some of the outer leaves can start to yellow or go limp if you forgot about it. Just peel those back to reveal the fresh interior.

Carrots – Bunched carrots were harvested after they had experienced frosts, making them sweeter! The green tops can be used as a parsley substitute (same family) last time we had carrot greens in house I sautéed the greens, and blended them into a tahini pesto. For best storage remove the tops from the roots as the greens have a higher respiration rate.  One greens are removed the carrots will keep for some time in a plastic bag. Keep the bag folded over not tied.  Grate into a coleslaw, roast in a pan with a chicken or a quick crunchy snack.  

Kolhrabi- The “Swedish cabbage” same family as cabbage & broccoli. Has a tough exterior that needs to be trimmed away, interior has the texture & taste of a mild radish. I prefer these chopped up and eaten with hummus, though you can stir-fry them as well.  They store best with your rutabaga in a bag even with the tough exterior they can lose moisture.

Daikon Radish – Both purple & white. Smaller in size that traditional daikon’s but with the same elongated shape. Has a little bit of spicy flavor, but not over powering. We’ve enjoyed these in salad or kimchi or added to a stir fry.  Store in a plastic bag in the refrigerator.  

Beets- A mix of golden, red, and Chioggia beets. You can boil the beets with their skin on until fork tender then dunk in cold water until cool enough to handle and peel the skins. They should come right off.  This is how we’ve been eating beets, thinly sliced with spinach salad. A note though boil the beets separately, especially the red beets if you are hoping to retain the golden or Chioggia colors.    

Rutabaga – From the same family as broccoli! Rutabaga is a classic storage crop full of good for you vitamins. Though not an adorable vegetable it is lovely in a mixed veg. roast.  Store with your other roots in a bag loosely folded over, to retain moisture.

  Potatoes – Superior russet variety.  For shorter term storage, just keep roots in the 40- 60 F range and they can keep for many weeks until they begin to sprout or soften. Keep potatoes in the dark in opaque containers like paper bags or in a drawer or cupboard, as light will turn them green and cause them to sprout sooner. More humid conditions will keep them from shriveling. For longest term storage, keep under refrigeration, or similar conditions. However, if you refrigerate, take them out and allow to come to room temperature. This allows the starches to convert back to normal inside the potato. Potato starches turn to sugars in the cold. You can also eat them directly out of the fridge, though they may be sweeter and have a slightly different texture.  

Onions & Garlic – Yellow & Red onions and garlic blubs (they come in the same bag) store in the bag they come in. Keep at room temperature in the kitchen for medium storage. They like it dry, and on the cooler side (32-50 F ideally, though kitchens work well for medium length keeping). Don’t put in plastic bags as humidity encourages sprouting. You can also keep small quantities in the kitchen and bulk amounts of garlic or onions in a cooler spot in mesh bags or containers that allow lots of airflow. Onions will eventually start to sprout, but you can then give them some light from a window and use the leaves that grow from the center as scallions in late winter sprout salads! Garlic will also keep well at room temp. in a dry area.  

Winter Squash -Jester and Pie Pumpkins. Jester is a striped squash a roundish shape. Jester tends to be a little bit drier making it good for use in recipes. Pumpkins are true pie squash but can be used for other recipes. The easiest way to cook squash, cut in half, scoop the seeds and bake at 350 in the oven until tender. You can then scoop out the tender squash and use for your recipe. Keep cool and dry for storage. Keep cool and dry. Traditionally squashes were kept under beds in the upstairs of farm houses where there was always above freezing temp, but not super-hot either. Optimal conditions are from 50-55 degrees with relative humidity of 50-70 percent. Most homes are a little drier than that, which may cause a little drying of the squash, but that is not a huge concern. Temperatures below 50 degrees will cause chilling injury to squash. If you see any spots forming it’s time to eat it!  

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