Here’s how farmers in New England harvest spinach fresh from the field in the middle of winter! Looking forward to the spinach in the share tomorrow, just harvested at Riverland this week.
See also Jackie Starr’s Fabulous menu suggestions customized for our January share (click on this link to see it.)
(Hyperlinks on the vegetable names take you to a lot of recipes and information about those vegetables.)
Use these within a week or so (or blanch or make a dish for freezing) and store cold and moist in your refrigerator:
Spinach, about 1 pound , from Riverland
These will keep for many weeks in COLD, MOIST storage (keep moist in bag, with some ventilation
Beets, 2.5 lbs. from Picadilly
Carrots – 5 lbs., from Picadilly
Cabbage (red), from Riverland— sauerkraut or kimchi ideally is made asap, cabbage will store for a while whole, just peel off outer leaves that may have dried a bit or turned brownish/blackish–the rest of the cabbage will still be quite good.
Kohlrabi-1 piece, from Riverland
Potatoes – 5 lbs., from Picadilly
These will keep for many weeks in COOL, DRY conditions (40-55 degrees), like a shelf in your basement or unheated room as long as it doesn’t freeze; store in paper bags:
Garlic ½ lb. (can also be stored in a tightly closed jar in the refrigerator), from Riverland
Onions, yellow, 2 lbs., from Harlow Farm in VT
These will keep for a several weeks in your kitchen or in a cool dry cellar:
Butternut Squash, 3 pieces, from Riverland
These will keep for months at 50-70 degrees—NOT COLD STORAGE:
Sweet potatoes 3 lbs., from Riverland
Dried Beans, (choice of black turtle, light red kidney, cannelini, or sulfur yellow), hand sorted from Baer’s Best Beans will keep for the next year in dry storage, cold or warm. As they are fresher now, they typically take less time to cook and need minimal soaking.
Tomato Puree (1 jar), Riverland’s summer tomatoes, pureed and canned by local processor, shelf-stable, no salt added.